The Peninsula gem has seen a lot in its 30 years – the dining room was obliterated by fire in 2018, only to face the pandemic after the rebuild. On the other side, the tractor is charging ahead, serving world-class fare with equally impressive wines overlooking those sweeping Main Ridge hills.

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.

A procession of almost-too-pretty-to-eat snacks may include a one-bite tartlet of locally picked apples, macadamia and goat cheese. The swoon-worthy lamb sits in a silky consomme made from its own meaty juices and king oyster mushrooms, while Ellis’s masterful dry-aged duck pairs beautifully with sticky morello cherries and braised purple cabbage.

After a cleansing pre-dessert, you’ll find room for a sublime Snickers and lamington dish that pays homage to our favourite chocolate snacks. A day on the farm has never felt so luxurious, or delicious. 

To read our full list of reviews for Victoria, head here.