The Full Offer is Back at Pt Leo Estate
We are thrilled to share today’s review featured in The Age by food critic Besha Rodell.
We are thrilled to share today’s review featured in The Age by food critic Besha Rodell. A testament to our team, Rodell reflects on the eventful couple of years that have forged the destination-worthy menu by Culinary Director, Josep Espuga at Pt Leo Restaurant
Speaking to the changing forms of the dining space through closures and fire, Rodell credits the teams’ ability to adapt for their dedicated locals and day tripping clientele seeking “attractive food cooked well.”
Some highlights for Rodell included the “Savoury rendition of a Basque cheesecake served with charred greens and a lovely fresh pea coulis”. Or “A fat and juicy eye fillet served with a perfect old school port wine jus that demands you pair it with the extra Pommes Anne, an extravagant side dish that sees the crisp layered potatoes topped with creamy chevre and romano beans, and wood-fired snapper is pure French classicism, with an archetypal beurre blanc and ultra-fresh zucchini flowers.”
Proudly, our wine list was also a standout of her experience, Rodell sharing “The wine list is a broad appreciation of everything happening in our state’s viniculture these days” noting the Victorian selection with a focus on the peninsula.
Delighted with the location, Rodell commented that “the main draw here has always been the setting,” reflecting “it’s a glorious thing to lunch with a view of Western Port and the stunning artworks that dot the sculpture park beyond the floor-to-ceiling windows.”
Come experience the beauty of food with a view in our vibrant culinary heart again soon.
