Ten Road Trip-Worthy Restaurants You Should Visit in Victoria

It's easy to get stuck in the daily grind of city life. Work, errands, coffee catch-ups, life admin, more work, forced exercise, more work. And while Melbourne is a pretty fantastic city to complete all of the above within, it is surrounded by often-forgotten, easy-to-reach day-trip destinations that help shake up the monotony of daily life.

Life is short, so it's imperative that once in a while, you plan a day of adventuring just for the sake of it. Head out of town to feed the soul with fresh air and open landscapes, and while you're at it, feed your stomach by heading to one of Melbourne's many sensational, road trip-worthy regional restaurants. There is no shortage of options, but you're likely short on time, so to help, we've compiled a list of the best drinking and dining destinations that make the drive out of town well worthwhile. From breathtaking wineries to fine dining establishments, standout hotel restaurants to farm-to-table diners showcasing the best local produce, all you need is Google Maps, maybe a snack for the car (not too much, you don't ruin your meal ahead), and you're set for a day trip to remember.

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BRAE, BIRREGURRA

Behind the illustrious Great Ocean Road is another landmark that's just as impressive on a culinary level: Dan Hunter's Brae. The restaurant has been making jaws drop and clutching awards since its opening in 2014, including being named on the World's 100 Best Restaurants list. Located in a farmhouse, the restaurant's interiors are simple, allowing the impeccable food to take centre stage. The menu changes daily, featuring ingredients grown in the lush outdoor garden. Depending on the season, the harvest may include the likes of nasturtium flowers, red mizuna, turnip leaves, Tahitian limes, Myer lemons, Geraldton wax tips, and sea parsley leaflets. Brae is a dining experience you'll never forget.

LAURA, PT. LEO ESTATE

It's hard not to be impressed when you visit Laura. Sweeping vistas, thoughtful food and matched wines, and front-row seats to the world-class, 16-acre sculpture park that attracts locals, out-of-towners and art fanatics from even further abroad. Head Chef Josep Espuga's ethos of cultivating authentic relationships with suppliers and producers aligns seamlessly with Laura's unwavering commitment to showcasing local produce and putting premium Peninsula produce on a pedestal. Here, the dedication to sustainability and bridging the gap between grower and table is evident in a kitchen garden that supplies the kitchen with many of its fresh ingredients. The eight-course seasonal menu, or the four-course signature menu, is peppered with impeccable produce grown on the property, and where possible, supplemented with premium ingredients found along the pristine Mornington Peninsula, or further afield in Victoria.

ZONCELLO, YARRA VALLEY

This Yarra Valley drinking and dining destination is the second outpost from the group behind Zonzo Estate, which has been in the works for over ten years. Zonzo Estate Director Rod Micallef says "Zoncello is a natural extension of the brand. It's about energy, connection and indulgence. Just like our spritzes, the venue is designed to be fun, vibrant, and a little bit brazen, while still deeply rooted in Italian tradition." The menu, designed by Executive Chef David Petrilli, was created to be savoured alongside a fresh spritz in hand. The approachable and easy-to-share Italian menu features an impressive selection of cold cuts, as well as cheesy things and pickled goodies from the in-house salumeria. There is everything from wagyu bresaola to truffle and squid ink salami, to local buffalo mozzarella, dry-cured black olives and Roman artichokes.

TOTTI'S, LORNE

The first Victorian outpost of this NSW export plates up the faithful interpretation of Italian fare that's earned Totti's its unwaveringly popular status interstate, though with a few twists and new creations courtesy of the local chef. Familiar favourites are in strong supply, including the famous puffy woodfired bread, a range of antipasti and beloved freshly made pastas. The restaurant embraces its coastal setting, with a space well suited to long weekend lunches and thirsty walk-ins, strolling fresh off the beach. Expect foreshore views from every seat in the house.

RARE HARE, MERRICKS NORTH

Rare Hare is the less formal of the two restaurants at the design-forward, ultra-luxe Jackalope Hotel on the Mornington Peninsula. The rustic space with exposed brick floors, open fireplaces and dark wooden furniture is juxtaposed beautifully against the sweeping, bright green vistas of the vineyards visible through the floor-to-ceiling windows that frame the restaurant. Unlike many regional fine diners, Rare Hare helpfully offers à la carte dining, meaning you can enjoy a more casual meal here. Menu mainstays include the potato bread, the chive waffle with horseradish cream and salmon roe, fried barra wings with skordalia, and the unmissable woodfired chocolate chip cookie (which in and of itself is worth the drive from Melbourne).

PORT PHILLIP ESTATE, RED HILL SOUTH

Port Phillip Estate's sculptural, limestone-rammed building is one of the most impressive structures gracing Red Hill. It proudly overlooks vineyards and Westernport Bay, creating an inspiring setting. Depending on the time of year, the seasonal menu may feature dishes such as woodfired quail with Estate leek cream and mushroom ketchup, duck breast with rhubarb mille-feuille and blueberry port jus, and a local lime meringue tart accompanied by macadamia and coconut mint sorbet. Produce from regional neighbours is also honoured, such as cheeses, wines and poultry.

RE'EM, YARRA VALLEY

Yarra Valley winery Helen & Joey Estate leapt into the world of dining and accommodation when they established Re'em, within its vast 200-acre property, in 2024. The site takes full advantage of the estate's rolling vineyard and ornamental lake, with the dining spaces and each of the 16 boutique rooms boasting views across the winery and the surrounding region. In the 80-seat restaurant, guests can cosy up in booths by floor-to-ceiling windows or head to the shaded terrace to sample an impressive selection of contemporary Chinese dishes, each of which has been designed to pair with the estate's wines. Helen & Joey's esteemed portfolio of wines spans four brands — Wayward Child, Re'em, Unicorn and Alicorn.

THE WOODHOUSE, BENDIGO

The Woodhouse is, as you may have guessed from the name, all about wood, smoke and fire — so, expect plenty of grilled and roasted meats and seafood, woodfired pizza and more. This beloved Bendigo eatery boasts several different types of grills, which burn through around 40 tonnes of local red gum per year and bestow distinctive flavours and heavenly caramelisation on everything they come into contact with. Priding itself on its veritably strong connection to the local land, The Woodhouse spotlights some of the area's most revered producers, farms and vineyards. Step into the warm brick dining room, brimming with happy locals and the aroma of woody smoke, and you'll feel right at home.

KILLARA ESTATE, SEVILLE EAST

Overlooking perfect rows of vines and hills, this winery churns out up some of the best food in the Yarra Valley. Italian classics make up the menu, such as pork and fennel Sicilian sausages with onion jam ($15) bolognaise-filled arancini ($15) and 20-month aged Prosciutto di Parma ($15). Traditional pizzas and pastas are also available. Pair your meal with one of the winery's home-produced Shiraz, Chardonnay, Moscato or Pinot Grigio, and you won't regret it.

NO.46 AT VUE GRAND, QUEENSCLIFF

This hotel's dining room has the power to transcend you to the times of 1880s Victoria. If you're unsure of what that means, think of an extravagant room lit up with golden chandeliers and curved walls that once hosted the craziest parties in town. Nowadays, it's a little tamer, with the dining room offering five and seven-course tasting menus ($95 and $135) with optional wine matches (for an extra $55 and $75). If you enjoy seafood, the kingfish will tempt your tastebuds, while other courses include quail, venison and smoked eel.