Meet Stuart Deller.
Stuart began his career in London working at a number of fine dining establishments including Quo Vadis and the Oak Room under Marco Pierre White. In the early 2000s Stuart relocated to Australia and following senior positions at a variety of highly regarded Victorian regional restaurants; Lake House, Montalto, La Petanque, Stuart assumed the role of Head Chef at Port Phillip Estate in May 2014.
Poached Marron and baby leek terrine, bisque and crumble
Burrawong Gaian dry aged duck breast, leg and liver, parsnip, parsley, shallot
Port Phillip Estate Chardonnay : Kooyong Estate Pinot Noir
Complimentary glass of wine and free flowing Capi sparkling water included.
$75 per person.
No alterations to the menu.
Apologies in advance, we do not serve tea or coffee.