Sitting on the former plot of Willow Creek wines is this casual offering from the Jackalope estate. Neighbouring the luxe hotel is the open-air space that comes equipped with near 360-degree views of the surrounding vineyards and rolling hills where kangaroos and cockatoos are a common occurrence. The fare may be less refined than its degustation-only sibling Doot Doot Doot but in no way is Rare Hare inferior. Share plates with a Mediterranean-edge reign supreme from Port Philip scallops to eggplant rich in umami (thanks to a garnishing of chilli and miso paste). Sit down with a group and be prepared to feast but don’t fill up before you can get through the king of the desserts; a warm chocolate chip cookie served warm in the skillet and garnished with a single dollop of ice cream. 166 Balnarring Road, Merricks North; rarehare.com.au.

The jewel in the rather flamboyant crown of the lauded Jackalope property is Doot Doot Doot. Yes it’s name is whimsical, but so is its food; a degustation-style foray into the district’s best fare led by executive chef Guy Stanaway and head chef Elliott Pinn. The creative five-course menu is changed monthly, with many ingredients grown literally within the borders of the property (a kitchen garden), and partnered with some surprisingly unusual drops of wine collected from around the globe. Staff here are second-to-none (sommeliers included) making Doot Doot Doot an easy choice for a special occasion (or just a great way to spend a Saturday night). As an added bonus, the restaurant must be the most design-savvy on the Peninsula thanks to its ceiling installation of 10,000 glittering bulbs. 166 Balnarring Road, Merricks North; jackalopehotels.com.

Not only has Polperro amassed a reputation for its vine offerings, but its fare. The Red Hill bistro sits nestled within a 25-acre property where the focus is on a happy marriage between the Even Keel Wine it produces and the food it is partnered with, thanks to the efforts of both winemaker and head chef. The best way to describe the menu may simply be ‘ample’ with six courses available to those who desire them. Polperro isn’t the kind of venue where you stick to your diet, but one where you throw caution into the wind and head straight for gluttony; starting with the chorizo, pecorino, green olive and smoked capsicum croquettes. For those who prefer the out of doors, Polperro guests can choose the option of a pre-arranged picnic hamper overflowing with gourmet delights to nibble on within the grounds, or snacks to enjoy on the lawn. 150 Red Hill Rd, Red Hill VIC. polperrowines.com.au

If you are after a little respite from the non-stop degustations integrated into the typical Mornington Peninsula trip you’ll find it at Foxeys Hangout. This clandestine cellar door is focused on the simple and the seasonal, where lunch is light and interiors casual. Designed for those who enjoy a drink (or more than a few) with their bite to eat, it’s a menu that integrates the immediate produce from surrounding farms, and keeps flavours uncomplicated on purpose. Nibble on petite mushroom sausage rolls, or tuck into figs with vinocotto and jamon, and hunks of cheese. As an added bonus for those who prefer some peace and quiet, group numbers here are capped at six. 795 White Hill Road, Red Hill; foxeys-hangout.com.au.

Chef/restaurateur Scott Pickett headlining the jewel-in-the-crown restaurant, Audrey’s. Named after Pickett’s grandmother, who taught him to cook, it’s a classy affair with a marble bar stocked with caviar and Champagne, Tiffany-blue banquettes and rock star bay views. Audrey’s shows promise and will undoubtedly become a destination for daytripping city slickers and coastal-living Champagne sippers. 1 Ocean Beach Rd, Sorrento VIC. https://thecontinentalsorrento.com.au/audreys/

Ten Minutes By Tractor is less known as a form of measurement between the estate’s vineyards and more as a wow-factor winery-restaurant. Celebrate pristine local produce across five or seven courses with optional add-ons (think marron with foraged pine mushrooms in a foaming marron bisque). Kiwi-born head chef Hayden Ellis’s creativity shines through, as does his reverence for the holy trinity of food, wine and nature. 1333 Mornington-Flinders Rd, Main Ridge VIC. http://www.tenminutesbytractor.com.au/

Food for the soul is plated up at this wholesome Peninsula farmhouse. Tedesca Osteria’s menu features a constantly changing mix of antipasto, which may include jamon Iberico sheets paired with honey-licked persimmon cheeks from the property’s biodynamic farm. tedesca.com.au/osteria-tedesca

Pt Leo Estate may have lost culinary director Phil Wood to Sydney last year, but that made way for Josep Espuga to bring his global skills and Michelin-star thrills to the ’Ninch. The Spanish native couldn’t have placed the squillion-dollar winery on a map two years ago, but now he’s lobster-diving and chestnut-foraging to hammer home Laura’s farm-to-fork, seafood-inspired menu. Dressed up or down, Laura is the perfect Peninsula pitstop for locals and long-lunchers alike. 3649 Frankston – Flinders Rd, Merricks VIC. https://www.ptleoestate.com.au/