Winery Restaurants

T’Gallant is the sailor’s abbreviation for topgallant, the top sail of square-rigger sailing ships. It connotes the peak, the best, the epitome.

T’Gallant’s winemaking philosophy is the same. The range of wines exude a vibrant, eccentric personality and an impeccable sense of style.

Built on a tradition of exceptional Pinot varieties – Grigio, Gris and Noir – T’Gallant wines support a vision for the creation of great Australian Pinot.

There is an authenticity to T’Gallant which has made it one of Australia’s most respected producers. Their fearless attitude and individualism also ensures they always stand out from the crowd.

The concepts of ‘paddock to plate’ and foraging are in the news again. Of course Salix has been committed to these philosophies for all of our ten years on the Mornington Peninsula. Our reputation is built on a commitment to sourcing quality local produce.

Salix Restaurant is one of the Mornington Peninsula’s premier dining experiences.

Here, ‘intimate’ means warmth, ambience and privacy, not tables crammed together. The dining room features floor-to-ceiling windows with uninterrupted views of the vineyard. The menu expresses a high degree of creativity, and a commitment to sourcing the best seasonal, organic and free-range produce available.

Gluten free and vegetarian options are always available.

Located between the working vineyard and the hotel, Lindenderry’s Cellar Door welcomes you on Saturday, Sunday, Monday and Tuesday from 11am through to 5pm. Food is served in the Cellar Door from 11am to 4pm.

Visit us for a tasting of our award-wining vintages, and have lunch inside or al fresco, sharing one of our graziers plates or try one of popular wood fire pizzas, while looking over the rolling hills and tranquil vineyards, or playing a game of bocce.

When you dine with us at Linden Tree or at the Cellar Door, receive a 20% discount on your wine purchase. Give us a call on (03) 5989 2933 to book, we also take walk-ins, based on availability.

Our Restaurant is imbued with a provincial spirit, from a personal greeting at the front door to the food on the plate in front of you. Led by Head Chef Barry Davis, the kitchen serves food inspired by regional France, but anchored in fresh, seasonal produce, whether grown here or from further afield. Chefs make daily visits to the garden, harvesting the best of the produce for use in the restaurant. We run an old fashioned kitchen using new technologies where things are made from scratch. Flavour is Barry’s gift.

Our front of house team brings a wealth of food and wine knowledge and warmth to the dining experience. We pride ourselves on continuing to offer a consistently high standard of food and wine since opening in 2002.

Chef’s Hat, The Age Good Food Guide 2003-2005, 2008-2015.

As part of the regional dining experience, our wine list highlights what that the Mornington Peninsula does best, in a regional and international context, with reference to a range of varietals.

The relaxed elegance of the Montalto Restaurant is set in a striking and harmonious landscape building featuring rammed earth walls, timber frames and rough-hewn floor boards. Floor to ceiling windows take advantage of the breathtaking and rambling rural outlook of vines, olive groves, sculpture, lakes and wetlands, with pasture, and a hint of the ocean as the backdrop.

Andrew & Samantha draw inspiration for their seasonal menus from the diverse array of local Victorian produce that comes through the kitchen door daily

The impressive wine list showcases their passion for local wines, offering an eclectic mix of varietals and vintages that complements the European inspired food

Located in Main Ridge on the Mornington Peninsula Victoria, our restaurant aims to effortlessly bring together all the elements necessary for a memorable lunch or dinner…contemporary cuisine from our talented chef, attentive and knowledgeable service, a wine list that’s been judged Australia’s best, and a relaxed ambience with magnificent views over vineyards and countryside.

Chef Stuart Bell’s innovative menu is driven by fresh regional produce and his classic French training, with harmonious influences from Asian and European cuisines.

Maître d’ and sommelier Clayton Hiskins has set high standards of service, defined by The Age Good Food Guide as polished, but in a very relaxed and friendly atmosphere.