Two Chef Hat's in the 2020 Age Good Food Guide, and numerous wine awards, make Paringa Estate one of the premier food and wine destinations in the region.  

Having a “wine epiphany” has become something of a cliché, but for Lindsay McCall, it led to the creation of one of the finest wineries in Australia. The wine he tasted was a 1980 Seville Estate shiraz, which he ordered in a restaurant one night in 1983. Until that moment, he hadn’t realized that Victoria could produce a wine of such calibre. 
In 1984, Lindsay, a geography teacher at the time, bought an old north-facing orchard. A year later, after clearing it, he began planting the ten-acre property with vines. He sought advice on planting shiraz in the region, but was told by a local vigneron that it wouldn’t ripen in the cool maritime climate of the Peninsula.  Not to be deterred, he planted it in the warmest spot.
The early years at Paringa were tough. In fact the first twenty years were. The first vintage was in 1987, and Lindsay had high hopes. He went out and bought an old milk vat to press the one tonne of grapes he had forecast. It was a big shock when the tonne shrank to a mere 140 kilos! Ever resourceful, Lindsay dusted down an old fish tank that was stashed in the garage. This proved to be more than adequate for his first crush! The wine didn’t win any awards, but was enjoyed by family and friends.
His first gong was at the Yarra Valley Wine show where he took out gold for his 1990 shiraz, and over the ensuing years, numerous awards followed. In 2007, the teacher who had no formal training in wine was awarded the “Best Winery in Australia,” in the ‘James Halliday Wine Companion’. Lindsay likens it to being chosen as captain of the Australian cricket team!
By the late nineties, the Paringa wines were winning numerous awards, and getting excellent reviews from the media, so it was time for Lindsay to pursue another vision, to open a restaurant. He wanted food that would match the quality of his wines. The Paringa Restaurant opened in 1999, overlooking the undulating slopes of the home vineyard.    
In 2013, Paringa Estate confirmed its position as one of the premier food and wine destinations in the region, when the restaurant was awarded a Chef’s Hat in The Age Good Food Guide. It has achieved this every year since. It was also awarded “Best Restaurant in a Winery in Australia at the Savour awards in 2014. 
Recent renovations have added a striking Courbusian façade, and a grand entrance. Large windows at the back look into the winery, and sleek new furnishings create an intimate mood. In 2019, Simon Tarlington became Head Chef. His menu is a celebration of locally sourced, seasonal produce. The beef is generally sourced from Gippsland, the pork from the Western Plains of Victoria, mussels from Mt Martha and cod from Lakes Entrance . Simon loves foraging for ingredients in the region. In autumn, wild mushrooms are on the menu; Saffron Milk Caps and Slippery Jacks, and throughout the year he adds wild sea herbs, which he gathers on the local shores such as Pig Face, Samphire, Sea Parsley and Sea Mustard.




What began as a wine brand creating drinkable, balanced and elegant wines in 2006 has now turned into a new cellar door, a restaurant and a cosy place to stay in the best part of the world.

We have a  commitment to growing and sourcing seasonal local produce which provides inspiration and influence on the evolving Polperro restaurant menu.

We have a focus towards increased vineyard health, using a mix of organic and biodynamic principles practiced in all of our Mornington Peninsula vineyards.

Even Keel’s small production of elegant and balanced wines relies on sourcing premium fruit. We have ensured supply by establishing long-term relationships with growers from individually selected vineyards in some of Australia’s best and most distinctive winegrowing regions.

For our premium label, Polperro, Sam Coverdale is involved in all aspects of winegrowing and winemaking, using a mix of traditional and modern practices that ensure minimal intervention and a sustainable approach. Fruit is sourced from single vineyards located within the Mornington Peninsula and selected for their aspects and micro-climates.

Our Even Keel label celebrates varieties that are best suited to particular regions outside the Mornington Peninsula. Once again, all stages of fruit development, such as pruning and canopy management, are overseen by Sam and Even Keel to retain the integrity of each vineyard and season, and nurture each wine’s personality.

At harvest time, the grapes undergo the first stage of processing (separating the grape skins and juice) at local wineries, utilising local experience and expertise. This ensures the grapes remain in peak condition, avoiding damage during transportation.

Completion at our home in the Mornington Peninsula

After the delicate transfer of the fruit to Even Keel’s home in the Mornington Peninsula, a combination of traditional and modern winemaking techniques, all carried out by hand, complete the process.




Winemaker Simon Black and our award-winning winemaking team develop wines for three labels from vineyards across the Mornington Peninsula. Their focus is to create wines of exemplary quality and character, utilising winemaking techniques that complement the unique qualities derived from our vineyards, in a style that reflects each vineyard site.

Montalto’s warm and welcoming cellar door team invite you to sample our award-winning wines. Relax and enjoy a selection of wine varietals, hand-picked by our team, as they guide you through the Montalto range. During the course of your tasting, you will learn how the unique microclimates of the Mornington Peninsula affect our vineyards and experience different wines from across our range.

Bookings are not required for individuals. For groups of 8-10 please call 03 5989 8412 to book a group tasting, available at 11 am daily. Please note we’re unable to cater to larger groups at the cellar door. Price: $10 per tasting, redeemable on purchase.

We’ve been awarded 16 Good Food Chef’s Hats since opening in 2002, and offer a warm and relaxing dining experience with seasonal local and estate-grown produce, cooked on our wood-fire grill.

A celebratory lunch menu by noted chef Matt Wilkinson – to be enjoyed with those you’ve missed most this year, whilst looking out over the breathtaking view across our Red Hill vineyards, Sculpture Trail through to Western Port on the horizon.

The menu will be ever-changing – based on the bounty of the Montalto estate gardens and the aquaculture of the area, together with the very best seasonal, locally sourced ingredients.

Montalto with Matt Wilkinson is iconically Montalto: an opportunity to share the abundance of our family estate with you, and your family, to enjoy.

Pt Leo2.jpg




Our vines stretch up the crest of Pt. Leo Estate and curve down towards the expanse of Western Port Bay. They respond to the constant forces of nature,  its sunshine, rain, sweeping winds and cooling ocean breezes. Perhaps it is no surprise to us that each day is perfect and each wine has its place. Aromatic Pinot Gris speaks of the sun. Our elegant Chardonnay has benefited from cool nighttime breezes. Pinot Noir and Shiraz are perfect partners for a cool day overlooking the Bay.

From the warmer subregion of Balnarring, our vineyards are tempered by cool, maritime breezes off Western Port Bay. The vineyard is planted with Chardonnay, Pinot Noir, Pinot Gris and Shiraz, which have established a firm following in the Peninsula

The winemaking at Pt. Leo Estate has had a deliberate, careful evolution with a view to produce fruit of exceptional quality. We also hope to manage our vineyard with sensitivity and produce wine that speaks clearly of variety and place.

he Sculpture Park is an outdoor gallery within 135 hectares of landscaped grounds that offer a gentle promenade as opposed to a strenuous trek around the network of winding paths that lead visitors past some 60 works mostly but not exclusively of large-scale.

Stylistically, exhibits range through a broad spectrum of idioms from geometric abstraction of figuration with a 7-metre high cast iron head of Laura by Spanish artist Jaume Plensa being one of the most acclaimed exhibits. With a program of future acquisitions and site-specific commissions in prospect, the park will remain a work in progress over coming years.

Pt Leo Estate Restaurant is our main dining space. Diners enjoy spectacular views overlooking our vineyard and sculpture park to Western Port and Phillip Island. Our menu celebrates the region’s produce, harnessing relationships with local suppliers to deliver a flavour forward, contemporary a la carte offer. Seasonal and regional food is the focus of Pt. Leo Restaurant’s menu.




We are a multi-award winning wine producer situated on a stunning property just an hour from Melbourne.  Boasting one of the best views of any winery in the world we are renowned not just for our fine wines but also our views of Westernport Bay.

Our Red Hill Estate Cellar Door team pride themselves on their knowledge of our acclaimed wines, each of our vineyard blocks and our cool climate region. 

Open daily from 11am – 5pm we offer a true taste of the Mornington Peninsula. 

Since 1989, we have produced some of the finest wines from the Mornington Peninsula and our brand is now synonymous with this Cool Climate region. The 42 acre Shoreham Road estate was established in 1989 by the late Australian businessman, Sir Peter Derham and Lady Averil. As a pioneer of sparkling wine on the Mornington Peninsula, and with 23 acres under vine, Sir Peter brought a clear vision of what he wanted to achieve of Red Hill Estate. Fruit is also sourced from our Merricks Grove Vineyard, situated on the south eastern hills of the Mornington Peninsula. Established in 1998, it has flourished into a mature quality producing vineyard of high repute. Our wines are exceptional, with the cool maritime climate mixing with volcanic and sedimentary soils to create wines that are wonderfully textured, complex and elegantly understated. We’ve come a long way at Red Hill Estate and our winemaking team is testament to that. Overseen by owner Frank Fabrizio the team is responsible for influencing, nurturing and refining the very best that our vineyards have to offer.Frank works closely with our viticultural team to create wines that we have all grown to love. Wines that have elegance, regional character, finesse & classic style.




Ten Minutes by Tractor owners Martin and Karen Spedding purchased the McCutcheon vineyard in 2006 from Vivian and Andrew McCutcheon one of the founding families of Ten Minutes by Tractor. The McCutcheon Vineyard is on the due east facing slope of a valley running from the ridge along Roberts Road at an elevation of 200m in the west to Rocky Creek at the bottom of the valley at an elevation of 174m in the east. Rocky Creek, on the eastern boundary, runs through almost 0.5 hectare of wetland, a lily pond and an irrigation dam; it runs into Main Creek at Barkers Road and Main Creek eventually flows into Bass Strait at Bushranger Bay.
One of our highest parcels of Pinot Noir and Chardonnay revel in the morning sun on the gentle easterly slopes of this vineyard. The good vigour and canopy shoot position allow fruit to ripen slowly and evenly through the summer months.
10X wines are sourced from several vineyards on the Mornington Peninsula and are therefore a regional expression of each variety. All of our fruit is Estate grown and managed.
Our Estate wines are a barrel selection from our individual vineyards which are blended to create the best expression of Mornington Peninsula Pinot Noir and Chardonnay.
Our passion is great wine and great food. Since we first opened our restaurant doors in 2006, our goal has been to try to bring together all the elements necessary to create a memorable experience for our guests. A celebration of the incredible produce from the Mornington Peninsula, the knowledge, skill and attentive service of our chefs, waiting staff and sommeliers, a wine list that provides endless opportunities for discovery, that has been judged Australia’s best, the relaxed ambience and views over our vineyard and the rolling hills of Main Ridge.




They say find a job you love and you’ll never work a day in your life. Well, that’s the reality for the Pier 10 crew – the amazing team and fantastic customers are the real driving force. The great view is just a bonus. 
Once a hobby vineyard for Sue and Eric, Pier 10 has blossomed into a bustling winery, restaurant and cellar door. Since planting in 1996, the vineyard has passed through two generations of Bakers’ and is far from a casual weekender. 2002 saw the opening of the Cellar Door, closely followed by the restaurant in 2004. 
Nowadays, Eric continues to work in the winery, Sue oversees the Cellar Door and Eric’s son Stuart creates the relaxed dining experience in the restaurant. Most notably managing The Point at Albert Park, Stuart brings with him an array of expertise from his many years in restaurants and hotels across Melbourne and overseas. Stuart met his now wife, Renee, at Pier 10 in 2006. Yet another Baker working behind the scenes when not busy with the two littlest of the Baker clan.
The Shoreham Vineyard and Cellar Door is our home and we want to welcome everyone in with open arms.
Whether you’re from near or far, we want you to have an authentic Mornington Peninsula experience.
We are so pleased to be welcoming you back for dining in at Pier 10!
We are open Thurs to Sun for lunch and Fri and Sat for dinner.
We have limited our  online bookings, so please call us on 59898848 if you cannot book your desired time/day/number of people. 
We are also open for walk ins.
At Pier 10 we are lucky to be in the position to accommodate spacious outdoor dining and utilise separate indoor spaces.  We are committed to providing a safe dining experience for all, ensuring all Covid safety requirements and recommendations are strictly followed.

The Cups.jpg



The Cups Estate was created in 1999 by Joe & Carmen Fisicaro with the idea of sharing their unique property and the wine it produces with others. The Cups Estate is situated an hours drive south from Melbourne on the beautiful Mornington Peninsula. The 30 acre property boasts a Vineyard, Cellar Door, Restaurant and Olive Grove.
The Estate Made range of wines are hand crafted with distinction and befittingly they have received high acclaim, with Gold Medals and Trophies awarded at; The Royal Melbourne Wine Show, The Royal Sydney Wine Show, The International Cool Climate Wine Show, Les Concourse des Vins, The Victorian Wine Show and Federation Square Wine Show.
Whether you are tasting our wines, eating at the restaurant, enjoying a function or taking in the beautiful scenery at The Cups we hope you enjoy the experience and take home a fond memory of a relaxing time spent with your family and friends. Cheers!




Why not stop off at Yabby Lake Vineyard on the Mornington Peninsula, just 50 minutes from Melbourne. With a focus on single vineyard wines, relaxed lunch menu, and single estate espresso by Market Lane.

After a long search of the Mornington Peninsula during the mid-1990’s, the Kirby family found the ideal parcel of land in Tuerong, located in the north of the peninsula. After thorough soil surveys, and careful mapping and planning of this special site, the vineyard was planted in 1998. 

At Yabby Lake, we’re focused on crafting wines of great purity, that provide a clear insight into not only where they come from, but also the season they were grown. It’s the attention and care in the vineyard that is most critical to allowing this expression.

Our vineyard has been managed and cared for by our founding vineyard team, now led by Martin Sampson. For 17 years, Martin, founding viticulturist Keith Harris (recently retired), and the team have meticulously nurtured each vine in each row, hand pruned the vines through winter and handpicked each bunch of fruit each harvest. Working with winemaker Tom, their knowledge of this site is critical to allowing the special vineyard to reach its potential.  Check out individual vintage reports here.

The restaurant menu by Chef Simon West focuses on simple yet refined, seasonal fare such as local whiting or beautiful confit Aylesbury duck served with big bowls of local greens, a range of share plates such as house-made trout rillettes and beautiful local cheeses.  An outdoor deck takes in the stunning views of the vineyard and beyond.  The wine and food experience is complemented by an engaging collection of artworks - inside and out.

The light and welcoming cellar door space is the perfect spot for a convivial family lunch and features high recycled timber beams framing large expanses of glass that showcase the spectacular setting.  A slick new tasting bar creates an intimate space for tasting at the end of the dining room. The warmth of the recycled timbers is complemented by industrial-style steel fixtures, polished concrete floors and a striking new central fireplace. 

UPDATE:   Yabby Lake's Restaurant will be reopening for lunch (daily) from Monday 2 November 2020. Reservations now open.  Group limits will apply - maximum table of 6 people inside. We look forward to welcoming you back soon. 




Only 40 minutes from Melbourne & just 2 minutes off the Peninsula Link Freeway at Moorooduc on the Mornington Peninsula you will find the beautiful Stumpy Gully Vineyard. A Winery with Cellar Door | Wine Sales | Restaurant | Wedding |Functions & Events with a function room for hire.

One of the longest running family wineries on the Mornington Peninsula, Stumpy Gully Vineyard invites you to come and enjoy a wine tasting with bottle sales at our Cellar Door, a delicious meal in our modern Australian Restaurant ‘Stumpy Gully Dining’ or host your next Family | Corporate Event in our unique function space ‘The Barrel Room’ or celebrate your Wedding here.

There is so much on offer at this delightful and friendly boutique Vineyard.   The first Winery that you come to on the Mornington Peninsula when travelling from Melbourne. A family owned and operated Winery, Stumpy Gully has been in the Zantvoort family for thirty years and is now in the hands of the second generation of Vintners. 

Stumpy Gully Block

Established in 1989, this is the original home block and consists of 26 acres of vines. Stumpy Gully’s iconic Sauvignon Blanc is grown in the cool lower part of the gully. Chardonnay and Pinot Noir are planted on west facing slopes protecting the fruit from over exposure, and Marsanne, Sangiovese and Cabernet Sauvignon are grown in the warmer spots.

Crooked Post Block

So named for the family’s attempt to erect a line of nice straight posts for the vines when they couldn’t afford contractors to do it for them. This block is famous for its Shiraz, a variety which can be tricky in this region, but it’s been such a hit at Stumpy Gully that one year a group of international visitors purchased the entire vintage.

Black Night Block

This 22 acre vineyard lies at the southern end of the original home block and was planted out in 2007 to Pinot Noir, Chardonnay and Pinot Gris. This young vineyard shows much promise with its plantings of the different clones of Pinot Noir which seem to thrive on this cool site.