Gracing 134 hectares at the Peninsula's southern tip, this multifaceted family-owned property boasts a 110-seat restaurant, an enormous cellar door and a sprawling sculpture park — the most significant of its kind in the country.
With panoramic Western Port Bay views as the backdrop, the sculpture park has debuted with over 50 large-scale works from both Australian and international artists and is set to evolve and grow over the years.
Meanwhile, the semi-circular cellar door and restaurant is the work of acclaimed Melbourne architects Jolson, taking pride of place at the property's highest point and featuring sweeping views across the vineyard, the sculpture park and the Bay.
The eatery's menus, created by Culinary Director Phil Wood (ex-Rockpool and Eleven Bridge) centres around seasonal, regional produce, kicking off with dishes like a beetroot pancake with salmon roe and lemon curd, and a wallaby pie. Meanwhile, a central woodfired oven works magic with quality local proteins like duck and beef. The restaurant's pitched as a comfy, casual venue, with a second more intimate dining space slated to open towards the end of 2017.