I use the best seasonable ingredients available, from the breadth of Australia and our own backyard. My menu is inspired by the farmers and their produce and the land and oceans they are sourced. I also aim to utilize every part of each ingredient to minimize our environmental footprint, an approach that feeds my creativity.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
For your information: 1 AUD = 0.75 USD
Main Restaurant: dinner from Sunday to Thursday, Tuesday noon, Wednesday noon.
Main Restaurant: December 25th.
Discover the restaurant
On the rural peninsula of Mornington, southeast of Melbourne, Pt. Leo Estate is a true horn of plenty. It houses a vineyard, a Black Angus breeding farm, an ecological vegetable garden, beehives, a sculpture park and two restaurants, including the exceptional Laura. Perched on the highest peak of the property, Laura has a 180-degree view linking every guest with the sculptures, the vineyard and the sea. Culinary Director Josep Espuga offers a set menu that tells the story of the Peninsula. With the choice of four, five or six courses, guest are taken on a culinary journey that embodies the season and the region. Here, refinement serves to highlight the natural quality of the ingredients, and the cellar is a promise of beautiful discoveries.
LAURA AT PT LEO ESTATE
Member Relais & Châteaux since 2018
3649 Frankston-Flinders Road 3916,Merricks