Pt. Leo Estate, set over 134 hectares on the southern-most tip of the Mornington Peninsula, opened on 25 October.
Designed by Melbourne architectural and interior design firm Jolson, the semi-circular cellar door and restaurant is set on the highest point of the property with panoramic vistas and natural light.
Simple, flavoursome, seasonal and regional food is the focus of Pt. Leo Estate’s dining experience under the guidance of culinary director, Phil Wood.
The 110-seat restaurant has a modern bistro buzz with a central wood-fired oven that lends itself to a menu designed for friends and family to share.
The menu features dishes such as Dutch carrot soufflé, brown butter and wild scampi roe; wood-roasted flathead with macadamia and seaweed; and duck breast glazed in Peninsula honey with lavender, celeriac and turnips.
The wine list features up to 100 Victorian labels, allowing customers to explore wines from both the Mornington Peninsula alongside benchmark and emerging wine producers from across the state.
Adjacent to the restaurant, the cellar door offers tastings of Pt. Leo Estate’s cool-climate wine portfolio alongside selected back-vintages.
The Pt. Leo Estate range of wines have been crafted to be truly expressive of region and variety. Pinot Noir, Chardonnay, Shiraz and Pinot Gris are the stand-out wines on offer.
The cellar door offerings can also be enjoyed on the restaurant terrace alongside cocktails, local craft beers and a smaller menu of snacks and finger food.
“The estate is a celebration of life’s greatest pleasure — food, wine and art — and has the people of Victoria and Australia at its heart”, says owner John Gandel.
