“Spring brings the hope and possibility of a new season of growth ahead as we unfurl from the quiet of winter. The deliciousness of those first warmer days, with afternoons extending into light filled evenings and opportunities to connect with family and friends.” Heidi Williams.
We're thrilled to have been awarded Best Pinot Noir and Best Red Wine of Show for our 2022 Pennon Hill Pinot Noir at the Royal Sydney Wine Show. Congratulations to Montalto's Chief Winemaker Simon Black, Vineyard Manager/Viticulturist Dan Prior, and both of their teams on this outstanding achievement. The 2022 Pennon Hill Pinot Noir is yet to be released, so keep your eyes and ears out for an announcement. As always, Wine Club members receive first access to our new releases, so to ensure you don't miss out on this premium release, sign up today:
Keep an eye on your inboxes and our socials for more new releases coming soon – including our crowd favourite: Sparkling Rosé!
Did you know that our new release wines are shared with our Wine Club before being released more broadly? Being a member of our Wine Club is also the only way to access discounts from across our portfolio.
As a self-confessed ocean-obsessed country girl, when the opportunity to step into the Executive Sous Chef role at Montalto in 2022 came up, Beth knew she’d found her forever home.
Expertly applying the skills and experience she’s garnered throughout her career - including time spent at Sur Mesure by Theirry Marxx (Paris), and The Fat duck by Heston Blumenthal (Bray, England) - Beth now oversees all things kitchen operations where, amongst countless other things, she gets to share her love for highlighting and preserving the abundance of the land by tapping into core childhood memories of time spent with her culinary heroes: her mum and granny.
Having grown up roaming the bush, fruit orchards and vege patches on her family’s off-the-grid property in Gippsland, Beth's life has come full circle as she explores the vast estate gardens daily at Montalto, alongside a team who love the land, and seasonal heirloom produce, as much as she does.
“September in our produce gardens is a time for seasonal change as we finally welcome spring!
As we harvest the last of our winter crops of cabbages, cauliflowers, kales and broccoli, we will begin to prepare our soils with a dressing of our compost before starting to plant our summer crops of zucchini, beans, tomatoes and cucumbers.
The first asparagus spears are poking through and our orchard is full of blood plum blossoms.
We wait for the weather to warm slightly more before we can say hello to our bees and check that our hives have fared well over the colder months.
Sunny days and milder weather is greatly received by us all!”
Julie Bennett, Montalto Produce Manager
“In September, estate-grown asparagus and snow peas will be in abundance. Two mid-course dishes, which will be served alongside beautiful rainbow trout, to look out for in The Restaurant include:
Asparagus, Meyer lemon, pine nut
The asparagus will be grilled lightly over the fire, then tossed in a fragrant dressing of toasted pine nuts and Meyer lemon,
As part of our end of winter celebrations, we preserve our orchard’s citrus harvests in a multitude of different ways. Our Meyer lemons will be juiced, then confit in olive oil slowly overnight to tenderise the skins. This brings out more sweetness and creates a beautiful fragrant oil for the dressing of this dish.
Grilled snow peas, goats curd, pickled mustard seeds The snow peas will also be grilled lightly over the fire to ensure they retain their amazing crunch, as well as giving them a delicious smokiness, which along with the creaminess of the goat’s curd will balance perfectly. Pickled mustard seeds was something I ate during my recent trip to Paris, they gave such a beautiful pop of acidity, flavour and texture. This combined with the goat’s curd and grilled snow peas will certainly be a lovely match for the trout, as well as many of our estate's beautiful white wines.”
“Spring is all about good vibes and sunshine outside in The Piazza. As our menu is inspired by our incredible estate gardens, expect to see snow peas, broad beans, and sugar snaps on our spring menu.
Some classic favourites remain available – including the cauliflower cheese croquettes and the lamb and tomato arancini.
My current favourite is our potato pizza - local potatoes, wild greens, matured goats cheese and lemon. An absolute must try!”
Bowie Chan, Head Chef, The Piazza
Our all-weather marquee continues to keep things cosy in The Piazza.
We’re excited to continue welcoming a la carte bookings (Monday – Friday) for groups of 2 – 9 guests in The Piazza until Friday 15th September. After Friday 15th, The Piazza will revert to walk ins only, 7 days a week.
Every private picnic begins with a bespoke wine tasting in our Cellar Door. Our trained staff will help you select the perfect wine for your picnic, based on your personal preferences and the generous, seasonal menu featuring the very best of our estate-grown produce.
On cooler days, cosy up under our freshly laundered woollen blankets in front of your very own open fire - all set for you so you’re one quick strike of a match away from a crackling blaze. On warm, balmy days, stretch out on one of the rugs and enjoy the dappled afternoon sunshine.
Father’s Day is this Sunday 3rd September and we’ve curated a whole list of ways you can celebrate with the dad in your life – from a 5-course seasonal lunch in The Restaurant, pizzas in The Piazza, Wine Club subscriptions, new release wines and more!
On Friday 27th October 2023, as part of our Contemplating Art lunch series, we welcome Archibald Prize 2023 Finalist & ANZ People’s Choice Award winner Jaq Grantford who, alongside the Mornington Peninsula Regional Gallery Curator, will take you on an insightful journey into the creation of her remarkable portrait of Australian actress and beloved Playschool favourite, Noni Hazlehurst.
A couple of months ago, our sister-estate Tucks has installed a state-of-the-art, all weather, marquee specifically designed to host exclusive events throughout the year whilst still enjoying the photographer’s dream that is the Tucks property. Flexible packages, exclusive use of the property, plenty of parking and group activities are just a few of the reasons to book Tucks for your next celebration. Email the team to find out more: email@example.com