“A unique and authentic vineyard, food and wine experience, has to pay respect to the region, the land and the harvests. We are passionate about supporting local growers and making the most of the land that we have. Our wines are made using biodynamic principles and we are working towards organic certification.”
Scallops with XO, seaweed, and beach herbs; lamb cutlet with tomato, preserved lemon, caper, and parsley; and fresh estate figs with prosciutto, pomegranate, and ricotta.
It’s a mark of Polperro’s pursuit of best-in-show status that it has hired its own produce manager: Nick Monaghan, a former chef who successfully bridges the gap between the kitchen and its gardens, cultivated using biodynamic and organic principles. It’s that holistic focus that makes this Mornington Peninsula winery restaurant one to watch. That, and the fact that Chef Michael Demagistris has more than a few east-meets-west tricks up his very contemporary sleeve. Scallops in XO with seaweed and beach herbs are a totem-bearer for the foraged elements that appear widely across the menu, while a salt and vinegar potato mille-feuille with rouille is deliciously meat-free.
Dining at Polperro comes with the very real sense that this is a working property – all the way down to the free-range chooks.
“On sunny days it’s pure bliss on the deck – you'll never want to leave. The food is equally comforting and artfully arranged.” goodfood.com.au
Luxe vineyard restaurant growing its own good reputation