Polperro

The winding path that leads to Polperro Winery’s restaurant is fringed with spotted gums but the herb and vegetable garden, near the front door, sends the strongest signal that to eat here is to eat locally.

The herb and vegetable garden, near the front door, sends the strongest signal that to eat here is to eat locally. Picture: Dom Cherry

150 Red Hill Rd, Red Hill

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polperrowines.com.au

The winding path that leads to Polperro Winery’s restaurant is fringed with spotted gums but the herb and vegetable garden, near the front door, sends the strongest signal that to eat here is to eat locally.

The sourdough comes from Tuerong, the heirloom vegetables from growers in the district.

Polperro’s kitchen makes creative use of this fine produce, weaving cavolo nero into marron ravioli, wild fennel into potato dauphinoise and farm beetroots into Aylesbury duck leg.

Polperro. Picture: Dom Cherry

Polperro’s kitchen makes creative use of this fine produce. Picture: Dom Cherry

Some dishes – a from-the-garden side using Pink Lady apple – seemed needlessly intricate.

Washed with light, Polperro’s dining room feels like a smart beach house.

Clever cocktails and engaging service – from an all-female crew the day we dined – seals the millennial party vibe.

Must-eat dish: Wagyu beef tongue and cheek, pickled onion

Cuisine: Contemporary

Chef: Michael Demagistris

Price: $$

Bookings: Yes

BYO: No

Open: Lunch Wed-Sun 12-3pm; dinner Fri-Sat 6pm-late

Instagram: @polperrowines