Your Cart is Empty
Winter has truly set in here in Red Hill and there’s no better time to experience the warm hospitality and seasonal flavours at Montalto.
This month, we’re excited to invite you to enjoy our mid-week lunch special in The Piazza for just $99 for two – perfect for a cosy catchup or a weekday treat.
Over in The Restaurant, our winter menu has arrived and features our new $95 dining option that showcases the best of our produce. Refined, warming and very satisfying.
And keep an eye on your inbox and socials for our upcoming gift voucher offer later this month.
We look forward to seeing you soon!
Cheers,
“Julie’s estate-grown citrus takes centre stage in this comforting winter dessert. A warm citrus and olive oil cake, gently glazed in spiced syrup, is paired with a generous spoon of makrut lime ice cream for a fragrant, zesty finish. The perfect end to a long winter’s lunch in The Restaurant.”
Adam Johnston, Head Chef.
The Restaurant is open Friday – Sunday for lunch. Reservations essential.
There’s something truly magical about long lunches during the cooler months – crisp air, comforting food, and warming wine. And this autumn and winter, Montalto is making your weekdays even more delicious with the return of our much-loved Mid-Week Lunch for Two - available weekdays from 1st May to 19th September 2025!
Whether you're catching up with a friend, escaping for a mid-week date, or simply treating yourself to something special, our Mid-Week Lunch for 2 is the ultimate vineyard experience without the weekend crowds.
For just $99, enjoy:
2 of our iconic, traditional Italian-style pizzas
Roquette salad with orchard fruit, parmesan, walnuts
1 bottle of Pennon Hill wine of your choice
Available Monday to Friday, online bookings available. Offer runs from Thursday 1st May – Friday 19th September 2025. Mid-week only, Monday to Friday: 11:30am – 4:30pm (kitchen closes at 3:30pm).
July at The Restaurant brings the deep winter bounty from our estate: kales, broccoli, cauliflower, leeks, radicchio, rainbow chard and citrus shine alongside root vegetables like radish, turnips and beetroot. Jerusalem artichokes add creamy warmth while broad bean tips bring a final burst of brightness to each thoughtfully crafted dish.
With sweeping views across the vines to the sea, The Restaurant at Montalto has long been a destination for those seeking an elevated dining experience on the Mornington Peninsula. The Restaurant has entered an exciting new chapter: an evolved seasonal menu format that brings even more choice to your table, while continuing to celebrate Montalto’s renowned estate-to-plate philosophy.
Introducing Our Refined Seasonal Menus
A new 4-course experience – $130 per person
This refined format gives diners the freedom to select their own main course, adding a personal touch to a carefully curated journey through the season's best.
A new 3-course menu – $95 per person
This offering delivers the same immersive experience with one less course - ideal for a slightly lighter escape to the Peninsula.
Each menu is a thoughtful expression of Montalto's estate, guided by the expert hand of Head Chef Adam Johnston, whose connection to the estate's produce forms the heart of every plate.
Embrace the season with a private picnic experience like no other – complete with your very own open fire. Settle in at one of our secluded picnic sites across the Montalto estate and enjoy:
A guided wine tasting in The Cellar Door, featuring our current release wines
A shared three-course set menu, thoughtfully prepared using estate-grown produce
A bottle of Montalto wine (one per couple), yours to savour at your leisure
Each picnic begins at 11.30am sharp and is available Fridays, Saturdays and Sundays throughout winter.
Whether it’s a special celebration or a slow afternoon in nature, this is your invitation to experience the best of the Mornington Peninsula in complete privacy.
“July is all about citrus in the Montalto kitchen gardens. It’s almost as if nature knows that we need a vitamin c boost. Mandarins, lemons, oranges, cumquats, Tahitian and Makrut limes are in abundance and our chefs are utilising them on all menus.”
Julie Bennett, Produce Manager
