Menu

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CHEF'S MENU $130 pp
DRINKS PAIRING $80 pp

Welcome

Salami, ricotta, honey whisky sour dough, Nonna's relish

Farm

Sea

Oyster, cucumber, bonito
Hash brown, organic egg, caviar, crème fraîche
Scallop, nasturtium, chorizo

Land

Beetroot, chicken, thyme
Quail, buttermilk, prickly ash, lime
Cannelloni, pancetta, kampot pepper, chimichurri
BBQ vegetables, bullion, warm tomato vinaigrette

Sweet End

Pavlova, wattle, honey, buckwheat
Caramel, orange, gingerbread
Chocolate, Davidson plum, coconut
Passionfruit shortbread, almond, vanilla

Credit Cards incur 1.2% surcharge & all public holidays incur a 15% surcharge.   

We are currently only offering our beautiful 'Chef's Menu', enjoy feasting on all of our dishes listed above.

Whilst our kitchen takes every care, our chefs prepare nuts, shellfish, gluten and eggs. We take our guests dietary seriously, as our menu contains allergens we cannot guarantee that our food will be allergen free.

We are able to cater fully for vegetarian,  pescatarian and gluten-friendly (not coeliac) in addition to our chefs menu. We are unable to cater for dairy or fructose dietaries or vegan currently and apologise for any inconvenience this may cause.
As such we require notice at time of booking to accommodate dietary request please, we are not able to make any alterations once you are seated. We ask guests to please ensure they bring their epi-pen when dining as an added precaution.

Wine List

 

Group Bookings

Please contact us to make a booking (03) 5989 2471 or email [email protected] .

'Polperro Private Cellar Dining Experience'

Introducing the latest Polperro experience 'Polperro Private Cellar Dining Experience'. This intimate experience caters for 6 people only, and you will enjoy full exclusivity of the beautiful Polperro Cellar Door for the entire evening. Our Executive Chef Michael Demagistris and highly respected Sommelier Blaz Rezen will engage and educate your party, guiding you through the menu and accompanying wines. To keep this amazing experience as exclusive as it deserves we will be hosting one 'Polperro Private Cellar Dining Experience' per week on a Saturday evening only. At $250 per head all includive of food and drinks pairing (maximum 6 persons).  

*No dietaries are able to be catered for in this experience.

To enquire about our exclusive 'Polperro Private Cellar Dining Experience' email [email protected] 

 

Executive Chef Michael Demagistris

Dom Cherry

A passion for food was ingrained in Michael Demagistris from childhood, however, his culinary journey began while working as an aspiring chef under Jacques Reymond in the kitchen of the internationally acclaimed restaurant, Jacques. Highly ambitious, Michael moved on from his senior role at Jacques and took it upon himself to learn from the most revered chefs, working in restaurants around the world including Alinea and The Publican in Chicago and Noma in Copenhagen. Out of genuine love for the Mornington Peninsula and a thirst for the opportunity to grow, Michael made the move to the region, accepting a role as the youngest ever Executive Chef at the prestigious Sorrento Golf Club. During this time, Michael made his mark by placing in the top four of TV series MasterChef The Professionals, before going on to transform the seaside restaurant Buckley’s Chance as Executive Chef. Michael’s enthusiasm for delivering incredibly flavoursome food that emphasises the region’s local produce led him to open his own restaurant East Bar and Dining in Mount Martha. Here, Michael developed a menu that highlighted his culinary skills and thirst for innovation, as well as his love for foraging and sourcing the best produce the Mornington Peninsula has to offer. Michael leads both kitchen venues as executive chef at Polperro and Many Little.