The Pt. Leo Restaurant experience sits at the heart of this world class venue, fired by a wood oven. Our culinary philosophy in our one-hatted, bistro style restaurant is to showcase local, regional and Victorian produce, with an emphasis on celebrating the Mornington Peninsula. While the restaurant proudly showcases Pt. Leo Estate wines, it is one of the few wine lists in Victoria which offers purely Victorian wines.
The 110-seat Pt. Leo Restaurant has been strategically set on the property so every diner views the same spectacular backdrop of the Sculpture Park and Western Port Bay.
We welcome bookings of all sizes including generous dining options for groups of 10 or more.
Phil Wood is the Culinary Director at Pt Leo Estate on Victoria’s Mornington Peninsula. The two restaurants at Pt Leo Estate, Laura and Pt Leo Restaurant, were together named Victoria’s No. 1 restaurant in the Sunday Herald Sun 2018 Delicious 100. Laura was awarded New Restaurant of the Year and Two Hats at the 2019 Good Food Guide Awards, New Restaurant of the Year at the 2019 Gourmet Traveller Restaurant Awards, Hottest Regional Restaurant in The Weekend Australian’s 2018 Hot 50 Restaurants and Best Regional Restaurant at the Time Out Melbourne Awards. Laura is one of only four Relais & Châteaux properties in Australia – the only in Victoria. Pt Leo Restaurant was awarded One Hat at the 2019 Good Food Guide Awards.
Wood was previously Executive Chef of Sydney’s Rockpool est. 1989 and Eleven Bridge. Under his leadership, Rockpool est. 1989 was awarded Three Hats by the Sydney Morning Herald Good Food Guide, Three Stars by Australian Gourmet Traveller and, in 2016, it was named the magazine’s Restaurant of the Year.
Born in New Zealand, Wood won the Josephine Pignolet Award for best young chef at the 2007 Sydney Morning Herald Good Food Guide Awards while working at Tetsuya’s Restaurant in Sydney and then worked at Thomas Keller’s The French Laundry in the Napa Valley.
Ainslie Lubbock is one of Victoria’s most well-regarded hospitality figures. She brings exceptional skill, style and warmth to our dining spaces and it’s these attributes that make her the perfect leader of the team. Her attention to detail and contemporary service style will be evident at every table.
Ainslie and her team creates dining experiences defined by our region, made memorable through the special produce we use and the care we take serving it to you.
She has worked in the hospitality industry for over 15 years, leading service teams in high-end venues including The Royal Mail Hotel, Attica and Pei Modern Melbourne. In 2012, she was awarded the Good Food Guide Service Industry Award and the Gourmet Traveller Maître d’ of the Year Award.
Ainslie was in the first graduating class of the Court of Master Sommeliers in Australia, and has developed wine lists that have garnered multiple wine glasses in Australia’s Wine List of the Year Awards.