The last month of spring is upon us but we can already feel the promise of long, sunny days to come. We’ve got plenty of plans to share with you this summer but first, here’s all the things to look forward to this November at Montalto:
SUMMER TRADING HOURS
Just in case you missed it, we released a special update with all of our summer trading hours the other day. We’ve now opened up bookings until the end of February to help make planning your summer at Montlato that much easier. A word of advice: book early to avoid disappointment, especially in The Restaurant and for summer picnics.
2022 MONTALTO SCULPTURE PRIZE WINNER’S ANNOUNCEMENT & EXHIBITION OPENING A VERY SPECIAL 20TH ANNIVERSARY EVENT – REGISTER NOW!
Please join us from 3pm sharp on Saturday 19th November for the winner’s announcement of the 2022 Montalto Sculpture Prize, along with the official exhibition opening! This year marks the 20th year of sculpture at Montalto, an incredible milestone that we’re excited to share with you all.
The spring marks the start of a new era at Montalto: estate-farmed snails will now appear on The Restaurant menu as an ad hoc special throughout the year. Montalto’s snails are Helix aspersa, also known as Cantareus asperses, which were first described in Italy in 1774. In Australia, these beauties are known as the ‘common brown garden snail’ or ‘petit-gris’ (meaning little grey), and are a herbivorous, terrestrial snail. Introduced into Australia in the 1890s, they’re one of the most popular snails eaten in France, Italy and other European countries. Julie Bennett, Montalto’s Produce Manager, oversaw the procurement of the initial 3000 snails from Montalto’s own vineyards, and has been slowly farming them in custom built crates that are fully enclosed to protect the snails from the many predators who, like us, enjoy escargot. Their diet? Only the best for our snails: organic, heirloom salad leaves. Matt Wilkinson, Culinary Creative Director, has worked alongside Julie, and the kitchen team at Montalto, to ensure the quality of snails surpasses anything likely to have been imported, enthusiastically ensuring the estate to plate philosophy continues to flourish. But the real test is the taste: tender, with a slight mushroom flavour, they’re high in iron, protein and omega-3.
Introducing our Executive Chef, Craig Penglase. Craig’s years of global hospitality experience underpin his all-encompassing role, whilst his boundless enthusiasm inspires the hospitality team to continue sharing the generosity and abundance that Montalto is known for to the very highest standards.
"What an amazing time of year - the new growth, fresh buds and leaves on the vines, flowers for the new vegetables coming into season, the beautiful bees returning again... the smell of summer is definitely already in the air! Get ready for backyard BBQs and candlelit dinners under the stars with family and friends alike. Here’s what will be on my table, and in my glass, this November…"
Montalto Cuvée One 2016
“With its citrus, hints of lemon curd and brioche tones, this is fabulous on its own or try a sneaky glass with pancakes and fruit for breakfast on a Sunday. Also incredible in the afternoon with fresh local oysters, so versatile…yummo!"
Montalto Single Vineyard 'The Eleven' Chardonnay 2020
"Simons Chardonnay are totally amazing! This is hands down a spring and summer Chardonnay - I’ve always got at least a couple of bottles in the fridge. Drink with BBQ chicken, fish or chargrilled vegetables fresh out of the garden. Works exceptionally well with pasta - such a classic carbonara - that has a bit of extra salt, which this wine balances out perfectly."
Montalto Single Vineyard ‘North One’ Pinot Noir 2021
"This has become one of my absolute favourites over the last few months, with cherry cola notes, it’s very easy to drink - even as the weather starts to heat up. I enjoy it many ways: after work by itself, or with some local cheese accompanied by our winter fruit preserves. Brilliant with beef carpaccio, grilled lamb and fatty fishes like salmon and tuna."
HAVE YOU BOOKED YOUR CHRISTMAS PARTY YET? GETTING MARRIED IN 2023?
It’s looking to be a very busy party season this summer! If you’re looking to wine and dine your guests whilst creating lasting memories, Montalto offers dining options to suit every occasion for groups from 15 to 140.
We have a dedicated team, headed up by our extraordinary Functions & Event Manager Kayla, who will work collaboratively with you to ensure your bespoke event is an affair to remember.
Our functions packs have been refreshed and are ready to download here:
On Thursday 17th November, as part of our Contemplating Art lunch series, in partnership with MPRG and Front Beach, Back Beach, we welcome Hiromi Tango, a Japanese Australian artist whose art practice intersects with arts, health, nature and neuroscientific research and Dr Emma Burrows, neuroscientist at The Florey Institute of Neuroscience and Mental Health.
Learn about ‘mood medicine’, how an inspiring environment impacts your mental health and why, when you surround yourself with things you love, such as your garden, food, colour and creativity, you are protecting your mental health and helping you live longer.
ESTATE TO PLATE: A PHILOSOPHY, EXCLUSIVE EXPERIENCE & THE PERFECT GIFT
Our estate to plate philosophy underpins everything we do at Montalto. Our Estate to Plate Exclusive Experience invites you to immerse yourself in this philosophy.
Your private 4-hour journey begins with a personal tour of our kitchen gardens - some of the oldest and largest in Victoria (you can read all about them here: https://montalto.com.au/kitchen-gardens/) followed by a bespoke wine tasting in our multi award-winning Cellar Door.
After your tasting, it’s time for lunch in The Restaurant. Enjoy an ever-changing set menu showcasing a seasonal celebration of our estate-grown heirloom produce, alongside the very best locally sourced ingredients from across the Mornington Peninsula.
A true estate to plate experience overlooking the very gardens and vineyards you toured earlier in the day, and undeniably the perfect way to spend the day at Montalto.