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Pt. Leo Estate's most refined expression of dining.

Where art meets the sea in a story told through impeccable produce. Named after the 7-metre- tall, cast iron sculpture Laura by Jaume Plensa that looks into the dining space. Laura offers guests an unhurried dining experience that elevates the simple luxuries of time, space, comfort and attention. We focus on the very best ingredients. Each dish and our selection of wines are carefully considered, ensuring your visit is as authentic and beautiful as our surrounds.

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The Laura Experience invites guests to connect with the flavours of the region through a carefully curated offer that changes with the seasons.

Culinary Director, Josep Espuga believes in authentic relationships and respecting traceability. His ethos is to champion our suppliers - the local foragers, gardeners and farmers through their ingredients.

 

The Signature Experience includes some of our perennial favourites dishes and introduces you to some of the best producers in the region.

The Seasonal Experience allows guests to enjoy an unhurried and relaxing dining experience which showcases luxury ingredients alongside the finest produce of our surrounds.

Both experiences include access to the Sculpture Park and a complimentary Premium Cellar Door tasting.

Please note the menu is subject to change due to the seasonality of our ingredients.

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OUR PRODUCERS

"In this season’s menu, I am excited to incorporate quinces from Red Hill, vegetables from our kitchen garden, Rabbit from Yarragon and Crayfish from King Island, Tasmania." Josep Espuga, Culinary Director.

The Autumn experience currently features:

  • Fresh produce from Pt. Leo Estate Garden
  • Southern rock lobster and Sea Urchin from Beau at Wild Life Fisheries
  • Extra Virgin Olive oil from Sui and Steve at Cape Schanck Estate
  • Freshly baked epi bread from Jason and Tom at Tuerong Farm
  • Full blood wagyu from the Blackmore family
  • Sui's garden salad from Cape Schanck Estate
  • Goat cheese from Main Ridge Dairy
  • Five Tales Farm autumn vegetables

"More than ever, we are working closely with local farmers and producers from the Mornington Peninsula who we have fostered and established strong relationships with, to compliment the best ingredients throughout Australia and abroad." - Josep Espuga, Culinary Director

WINE LIST

Our wine list curated by Head Sommelier, Amy Oliver and in unison with our menu, is 750-strong and traverses the globe with a strong selection from Victoria as well as a focus on Champagne, many wines with bottle age and close to 40 wines by the glass.

Obscure, esoteric producers are given the same respect as their classic Burgundian counterparts with diners being encouraged to explore different regions and varietals.

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THE RELAIS & CHÂTEAUX SPIRIT

Laura is one of three Australian appointments to the international culinary association, Relais & Châteaux.

We strive to be true artisans and representatives of the restaurant and hotel trade. We see ourselves as both heirs and gatekeepers of not only the rich cultural history of hospitality around the world, but also the wonderful variety of cuisines within it. As a fellowship, as a family of chefs, hoteliers and restaurateurs, we have made a conscious choice to be true to the mission bestowed upon us: to preserve and share true culinary techniques and to eschew shortcuts that diminish excellence. For it’s through this use of authentic methods and ingredients that we are able to truly share all that is good and beautiful in this world. For it is through these practices and beliefs that we truly express and enrich our humanity.

Inspired from the Relais & Châteaux Vision aimed at making a better world through cuisine and hospitality UNESCO, 18 November 2014

LUNCH THURSDAY TO MONDAY FROM 12 NOON

DINNER SATURDAYS FROM 6 PM

Reservations are available three months in advance

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