Polperro 2025 Wrapped
After a busy couple of weeks, we’ve finally had the chance to pause and reflect on what an incredible year 2025 has been. We are deeply grateful for the many things we have to celebrate in our little corner of the world. To live and work in such a peaceful, beautiful place is a privilege we never take for granted. Our most memorable moments so often come down to people—the connections between people and place that give meaning to what we do. Below is a brief snapshot of some of our favourite moments from the year. Thank you for your continued support, and here’s to a prosperous year ahead.
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NEW WINE RELEASES /
We released our first vintage of Polperro Chenin Blanc – a varietal we’re quite excited about here on the Mornington Peninsula. Along with inaugural releases of Even Keel Sangiovese and Grenache, exciting milestones that reflects our continued exploration of site, season and style.
RELAUNCHED WINE CLUB /
December marked the first delivery of our freshly revamped and relaunched Polperro Wine Club — the result of many months of behind-the-scenes work. Rebuilding this direct connection with our club members has been incredibly rewarding, and we’re very much looking forward to continuing this journey together in 2026.
MAKING A FILM WITH ALEXANDER NAUGHTON /
We loved seeing Polperro so thoughtfully captured through the lens of exceptionally talented Cinematographer Alexander Naughton. Alex immersed himself in our world over several visits throughout the year and we can’t get enough of his dreamy vision. A huge congratulations to Alex who went on to take home multiple awards at the Australian Cinematographers Society Awards, including silver for his Polperro project.
PROUD PARTNERSHIPS /
Earlier this year, we were proud to join the Southern Peninsula Community Support Grow to Give family and play a small part in a program that makes a meaningful difference within our local community. Across the year, Grow to Give utilises the Peninsula’s food bowl to provide fresh, farm-grown produce to the SPCS Fresh Food program, helping support local families doing it tough. If you’d like to find out more about the Grow to Give program and how you can get involved, please get in touch with the Southern Peninsula Community Support.
POLPERRO ‘GRAZING’ LAUNCH /
While we’ve long offered a more casual menu on the Lawn, it was in 2025 we really cemented our second offering. Now there are two distinct ways to dine at Polperro, each defined by the season and its setting. Our Vineyard Dining menu is a chef-led experience for all reservation guests, while our more casual grazing menu is available for walk-ins only, moving between the lawn in summer and the restaurant deck through winter. Snack-able, share-able and endlessly spread-worthy, the Polperro Grazing Menu is designed for every kind of appetite. You can now drop in and graze at your own pace (no booking required) right through to 2026 and beyond.
RETAINED OUR HAT / The Age Good Food Guide
For the fourth consecutive year, Polperro Vineyard Dining was awarded one chef’s hat in The Age Good Food Guide 2026.
For Polperro, it was a recognition of the quiet craft and creativity that define every plate and pour — a reflection of the team’s passion for food, wine and the land we’re lucky to call home. And for the region an extraordinary 15 Chef Hats across ten restaurants on the Peninsula, as well as three Peninsula nominees for Best Regional Restaurant. The Good Food Guide’s recognition of the region reflects not a trend, but a culture. We love to see it.
SOUS CHEF SANDUNI /
Sandi began working at Polperro in 2022, beginning in larder: “Working at Polperro, I love working with the little details.” Over the years, she quietly and consistently worked incredibly hard. Working the hot line she built her knowledge, skillset, confidence and leadership, earning the trust and respect of the kitchen as well as the wider team. After three and a half years of diligence, Sandi is now Sous Chef of Polperro — another fabulous female in a leadership role at Polperro. Still loving the detail, and nailing the big picture stuff too.
