That golden-globed ceiling (made from 10,000 shiny light bulbs) is spectacular, and those scratch-to-reveal gold-foiled menus and tablets that morph into hand towelettes right before your eyes are playful touches that make this winery restaurant truly magical.

Executive chef Tobias Marks’ four-course tasting menu is pretty spectacular, too. Inside the intimate 80-seater dining room at Willow Creek Vineyard, he lets you choose your own food adventure with a supporting cast of inventive snacks and sides.

A clever take on fish and chips sees a luxurious bite of deep-fried potato gratin hatted with bursting Yarra Valley golden trout roe. The entree of thinly sliced cured and smoked lamb is melt-in-your-mouth good, especially with fresh bursts of preserved heirloom tomatoes, while the dry-aged plum-poached roast duck with native pepper jus is exceptional.

Sample Willow Creek’s finest drops or take a tour with a premium pairing. You may find yourself retreating to Flaggerdoot cocktail lounge for a nightcap – perhaps the sparkling wine with blackberry sorbet. Doot Doot Doot is breathtaking – just remember to pick your jaw up off the floor before the first course.

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