For those who've made the switch to electric, we've made the journey even more considered. Two Tesla Destination Chargers on-site mean you can lose yourself in a long lunch or tasting — and still arrive home with range to spare.

Located in Main Ridge on the Mornington Peninsula, our restaurant and cellar door are an easy destination for those travelling from Melbourne and beyond.

With on-site EV charging available for guests, it’s one less thing to think about — whether you’re joining us for a tasting, a relaxed afternoon in the cellar door, or a longer dining experience. It’s a small detail, but one that reflects how we think about the experience as a whole — from arrival through to departure.

 

The Mornington Peninsula has long been admired for its rolling vineyards, pristine coastline and exceptional produce. Now it welcomes a culinary talent whose global experience is reshaping what regional dining can be.

At just 31, internationally acclaimed chef Craig Lunn has taken the helm at Ten Minutes by Tractor, bringing with him more than 15 years of experience,  spent in some of the world’s most respected kitchens. From the UK and Europe to Japan and Copenhagen, Lunn’s career has been shaped by time in Michelin-starred restaurants under culinary heavyweights including Gordon Ramsay and Alain Ducasse, experience rarely seen on the Peninsula, and never quite like this.

For Lunn, the move south wasn’t driven by prestige, but by potential.

“I was looking for something different,” he says. “A place where I could create truly memorable moments. The Peninsula offers extraordinary produce, truffles, cheeses, seafood, exceptional meats, pristine fruit and vegetables. Add to that the opportunity to explore using local botanicals and native flora, and it becomes a chef’s playground.”

Raised in the southwest of England, Lunn felt an immediate connection to the Peninsula’s agricultural heartbeat. “It reminds me of home,” he says. “Endless fields, a deep respect for the land, and a strong farming culture. That connection really matters to me.”

It’s a philosophy that aligns seamlessly with Ten Minutes by Tractor, where food, wine and place have always been inseparable. Since opening in 2006, the restaurant has championed provenance and seasonality, creating dining experiences shaped by the land of Main Ridge and the people who farm it.

“Great cooking starts in the soil,” says Lunn. “When you know the farmer, the field and the season, you’re already halfway to a beautiful dish.”

That belief is quite literally cultivated next door. The restaurant’s regenerative farm supplies the kitchen daily with vegetables, herbs and edible flowers, creating a direct and constant dialogue between land and plate. Under Lunn’s leadership, that relationship has become sharper, more expressive and more intentional than ever.

His cooking style is refined yet grounded, technically assured, globally informed and deeply respectful of local ingredients. Each dish reflects the character of the Mornington Peninsula, guided by seasonality and executed with quiet confidence.

Asked about a favourite dish right now, Lunn points to the opening bites of the menu, a carefully choreographed introduction to the experience. Think spanner crab choux buns, aged beef tartare with miso crème fraîche and black potato crisp, and a tuna tart with nori and finger lime, perfectly paired with sparkling wine. From the first mouthful, the intent is clear.

What’s new for Lunn is the opportunity to shape dishes alongside the wines from the very beginning. “Knowing the vineyards and the sites changes the creative process,” he explains. “The dish becomes another expression of the same landscape.”

That dialogue is elevated further with the return of Head Sommelier Noah Rozenfeld, whose refined pairing program places provenance at its core, and Front of House lead Kobi Watson, whose warmth and precision define the dining room.

Together, they usher Ten Minutes by Tractor into a compelling new chapter, one where global expertise meets Peninsula soul, and where Craig Lunn’s world-class vision redefines what regional dining can be.

The result is not simply a destination for a meal, but a place for moments worth returning to,  again and again.

Written by Jacqui Bialocki for Mornington Peninsula Magazine

Following her recent visit to Victoria, JancisRobinson.com writer Tamlyn Currin has shared her impressions of over 250 wines from across the state—including many of our 2022 and 2023 releases.

We’re proud to share that several of our wines were among the highest rated. Describing our 2023 Coolart Road F Block Pinot Noir as "spine-tingling… liquid Maria Callas" and the 2022 Trahere Pinot Noir as "exquisitely fine... a wine of haunting crescendo and descant", Tamlyn captures the spirit and precision we strive for in every vintage.

A number of wines received 17.5 points or higher—an exceptional result on the 20-point scale—highlighting the depth, vibrancy and age-worthiness of these releases. You’ll find a selection of Tamlyn’s notes below, along with a link to explore the wines further. 

The Reviews

2022 TRAHERE PINOT NOIR | 17.5 PTS

Exquisitely fine detail and complexity bringing a kind of iridescent, transcendent concentration. Red cherry and roses and hibiscus. Pomegranate. Plum-skin spices. The tannins seem to sough through the fruit, whispering, almost keening. A wine of haunting crescendo and descant. Long and impossible to leave.

2022 TRAHERE CHARDONNAY | 17+ PTS

Tingling with lively life but a bit more spicy than the 2021. Roasted polenta, mealy depth, white peach. Edgy texture and voltage running through the fruit. Feels as though it needs time to settle its nerves.

2023 COOLART ROAD 'F BLOCK' PINOT NOIR | 18 PTS

So peppery and so floral – almost floating above the glass when you smell it and yet stunning intensity on the palate. Membrillo, strawberry leather, Sichuan pepper and five spice. A whisper of petrichor – the scent of rain on the wind. Ballet-slipper tannins. Strength and grace. Both grounded and soaring. The soprano of the Coolart Road Block wines. Spine-tingling. Liquid Maria Callas.

2023 COOLART ROAD 'E BLOCK' PINOT NOIR | 17.5 PTS

So much sweeter by contrast with the F Block that this wine, the E Block, is almost a shock. Cherry chocolate, quince paste with damson vibrato. The richly fragrant density of ras el hanout, and then, cheekily, strawberry chipotle jam (if such a thing exists!). Very, very slightly more grip on the tannins than F Block. But the tannins are still mellifluous. If F Block is soprano, E Block is cello. If F Block is leggiero, E Block is legato.

2023 COOLART ROAD 'D BLOCK' PINOT NOIR | 17.5 PTS

Just a few rows down and yet so much more graphite tension and shadow. Chiaroscuro. Truffle and mushroom compost. Earth and geosmin. The acidity has that still, silent vibration that you only find leaning with your ear and whole body against the trunk of an ancient tree in the stillness of dawn. The fruit and tannins carry shadow and earth, dark sweetness of a different kind. Black cherry. The largo, the bass of the Coolart blocks.

2022 COOLART ROAD PINOT NOIR | 17.5 PTS

Richer and deeper than the McCutcheon and Wallis 2022 Pinots. Spicy plumcot, ripe damson, violet. The fruit comes forward, showing much more concentration, more graphite, a little fiercer, more confident. More calligraphy. More mouth-watering, more shimmering concentration. A show of restrained magnificence.

2023 ESTATE CHARDONNAY | 17 PTS

Yuzu, pomelo, bergamot, Mirabelle plums. Fine line of sweet lime. Has roundness, lemon-curd richness and surprising concentration for such a cool year, but I love the glittering acidity that seems to define and vibrate through the wine in more ways than one. You can feel the glitter.

PURCHASE OUR WINES

We're pleased to share these recent reviews from Huon Hooke of our 2022 Single Vineyard Wines. 

The Reviews

2022 McCutcheon Pinot Noir
97 pts :: Huon Hooke :: The Real Review :: 19/8/24
Terrestrial, earthy, undergrowth aromas together with five spice and darker fruits. A bigger wine with density, structure, richness, concentration. Enormous palate length. A cracking pinot noir. 2024–2037.

2022 Coolart Road Pinot Noir
95 pts :: Huon Hooke :: The Real Review :: 19/8/24
Rich, full-bodied, dense and plummy pinot noir, more earthbound aromas. Deep, dense and tannic. A robust style of pinot noir—the Pommard of the group! (10% whole-bunches). 2024–2037.

2022 Wallis Pinot Noir
95 pts :: Huon Hooke :: The Real Review :: 19/8/24
Spicy dark and red fruits on the bouquet; concentrated flavour with lovely intensity and drive. Balsamic herbs and violets. Real richness, fleshy density, compact, with terrific focus, line and length. 2024–2034.

2022 Judd Pinot Noir
93 pts :: Huon Hooke :: The Real Review :: 19/8/24
A highly perfumed pinot, with pot-pourri, leaf-litter/undergrowth, ethereal aromatics. A delicate, light bodied and lively. Refined raspberry and spice flavours, has intensity and medium-long carry. A subtle style of pinot noir. 2024–2032.

2022 Judd Chardonnay
96 pts :: Huon Hooke :: The Real Review :: 19/8/24
Rich spicy aromas, citrusy, floral and stony mineral notes, the palate intense and focused, taut and tense with great precision and high acidity that draws the palate right out. A gorgeous chardonnay of terrific refinement, line and length. 2024–2034.

2022 Wallis Chardonnay
96 pts :: Huon Hooke :: The Real Review :: 19/8/24
Creamy bouquet with fluffy lees nuances over dried citrus peel, oak invisible, the palate tense and refined with a terrific line of acidity that draws the finish out. Appetising, super-refreshing finish. 2024–2034.

2022 McCutcheon Chardonnay
94 pts :: Huon Hooke :: The Real Review :: 19/8/24
Medium-light yellow colour; the bouquet has a lot of mealy and nutty, smoky aromas, while the palate is big and strong, round and rich, with mild acidity and a touch of toasted cashewnut to finish. A contrast with the Wallis chardonnay. 2024–2032.

2022 Mills Chardonnay
93 pts :: Huon Hooke :: The Real Review :: 19/8/24
Wheaty aromas greet the nose, nutty traces and a smoky reductive note as well, while the palate is broader and more open-knit than the same maker's Red Hill chardonnays, the texture showing some grip and chew from tannins. A contrast in style. 2024–2033.

To discover more, visit The Real Review.

Just weeks after winning the coveted accolade of ‘South Australia’s Best Restaurant’ Maxwell Wines is set to host a unique fine dining experience through a new partnership with the Victorian winery, Ten Minutes by Tractor (TMBT). The collaboration will bring together celebrated chefs and an assortment of fine wines for two exclusive culinary events – one in McLaren Vale and the other, Mornington Peninsula.

The first of these events will unfold in McLaren Vale on Saturday, September 21st, offering guests a six-course tasting menu. Chefs Fabian Lehmann of Maxwell Wines and Hayden Ellis of TMBT will lead the creation of these courses. Each dish will be paired with wines selected from the offerings of both estates. Featured wines include Maxwell Wines’ Tasmanian Sparkling and Old Vine Grenache, alongside TMBT’s 2019 SV3 Chardonnay and 2022 Coolart Road Pinot Noir.

Read more at Glam Adelaide.

To James, with love - Halliday Magazine

When James Halliday AM announced his retirement, we were inundated with messages from the wine industry. Over the following seven pages, we've printed as many as space will allow. Cheers to you, James. Thank you for everything.

Martin Spedding, Owner, Ten Minutes by Tractor

James has been the epicentre of the Australian wine industry for over 40 years.
His infectious enthusiasm for wine, his writing and storytelling were instrumental in me entering the wine industry over 20 years ago. His contribution to our industry is unparalleled, a true champion of Australian fine wine. On a personal note, I feel very fortunate to have had the opportunity to spend time with James, tasting wine, sharing stories, and reflecting on the history and progress of our industry. He will be sorely missed, but his writings will continue to be an incredible resource for each new generation of winemakers for decades to come.

Read more at Halliday Magazine.

Visit Victoria Feature: Mornington Peninsula Wine Region

Beloved for its pristine beaches and gloriously green hinterland just an hour's drive from Melbourne, the Mornington Peninsula is also home to more than 50 boutique cellar doors and renowned pinot noir.

Meet the peninsula vintners, who'll tell you about their famed pinot noir and celebrated chardonnay, and let you in on the secrets of the newer regional varietals including pinot grigio, pinot gris and shiraz.

Taste different styles on a tour around this compact and diverse region. The peninsula’s climate, topography, land and soil structure combine to create distinct microclimates around the hinterland villages of Red Hill, Main Ridge and Moorooduc, and at coastal spots Merricks, Balnarring and Dromana.

Follow up an afternoon of wine tasting with a memorable meal at celebrated restaurants such as Laura, Ten Minutes By Tractor, Port Phillip Estate, Montalto and Paringa Estate.

Try something a little different: tour the heart of the region's wine country on horseback, visiting wineries and farms along the way for tastings.

Cruise down the peninsula over the Queen's Birthday break in June to join the fun at the Winter Wine Weekend. Pop into local cellar doors in and around Red Hill and taste more than 200 premium wines from some 50 wineries.

To read more, visit the Visit Victoria Website.

The best day trips from Melbourne

"For an amazing dining experience on the Mornington Peninsula, visit award-winning winery and two hatted fine dining restaurant Ten Minutes by Tractor. Here, you’ll experience a relaxed and intimate tasting experience where you’ll discover wines with elegance, complexity, and beautiful balance and length, paired with beautifully matched food and warm and thoughtful service."

To read more, visit the Turo website.

The 2024 vintage commenced in Spring, with favourable weather conditions; persistent cloud cover moderated evening temperatures, leading up to an early bud burst.

However, late November and December presented significant challenges, with heavy rainfall, reaching up to 70mm, during the critical two-week flowering period. Vineyards ‘up the hill’ suffered significant yield losses due to these compounding pressures. However, ‘down the hill’, which had completed flowering earlier, managed to maintain relatively good yields.

Following the challenging weather conditions from late November to early January, we enjoyed a long stretch of wonderful Summer weather, commencing at veraison. This prolonged warm and dry spell accelerated ripening and compressed the vintage. It also contributed to great colour, intensity, and flavour profiles to the resulting wines.

The early verdict is that the Chardonnays are exceptional and the Pinot Noir’s have a delightful generosity of fruit and layers of complexity. We will provide further updates over the year and look forward to sharing these wines with you on release.

These limited release wines are inspired by our high density vineyards in Main Ridge, the culmination of years of planning, hard work and passion. It is the beginning of an exciting new journey...

Latin verb: to draw or pull.

Derivatives: tract (a tract of land), tractor (a vehicle that pulls), protract (to draw forward), traction (to make progress), and contract (to bring together).

This limited release wine is a culmination of these elements; the land we work and care for, our drive to make progress and pull forward, our passion to learn and to bring people together to produce the best wines possible, from this Bunurong land. The Trahere Chardonnay and Trahere Pinot Noir are the ultimate expression of our beautiful vineyards, the vintage and ourselves.

Discover more about the Trahere here. 

The cellar door has been revamped and turned into a sustainable wine bar. A selection of current- and back-vintage drops come with matched snacks, while inventive small plates utilise offcuts from the restaurant and produce grown on-site.

Ten Minutes by Tractor is one of the Mornington Peninsula’s top fine diners. A reservation can be hard to snag, and the team recommends allocating at least three hours to enjoy head chef Hayden Ellis’s $195 five-course tasting menu (there’s also a condensed three-course version on Thursdays and Fridays).

Karen and Martin Spedding, owners of the of Main Ridge winery and restaurant, noticed demand for a casual alternative to their high end set-menu experience. So, they repurposed their recently renovated cellar door and last month opened Allis, an all-day wine bar with a low-waste ethos.

“It seemed like a natural fit for us,” Karen tells Broadsheet. “I thought the space looked amazing and it would be really nice to use it in a wine-bar context.”

At Allis, the wine list is made up current- and back-vintage Ten Minutes bottles and a few international options from producers like Robert Weil and Pierrick Laroche. There’s a lot to choose from, but Karen insists visitors shouldn’t be intimidated.

“It’s been our ethos from day one to share our love of wine and education [about] wine,” she says. “We have a great [team] who can gauge people’s interest and where they’re at in terms of their wine journey.”

Despite the transition from cellar door to wine bar, guests can still taste the Ten Minutes by Tractor range, including with a flight of either chardonnay or pinot noir. There’s an option to pair each flight with snacks for $60 a head.

Also on offer is a menu of thoughtful and approachable small plates (priced between $10 and $55) developed by chef Charlie Yates, former head chef at the now shuttered Petit Tracteur, who’s worked in the Ten Minutes by Tractor kitchen since 2016. Most produce comes from 10X, the on-site garden, and dishes make use of offcuts from the restaurant. “We’re trying to create a symbiotic relationship [between the two venues],” says Karen.

Carrots are harvested daily when in season. They’re roasted with fennel and served on crumpets along with horseradish liquorice, brown-butter hazelnuts, pickled fennel and oil made from the carrot tops. Over the coming months, a prolific batch of turnips will be fermented and used across the menu in dishes like charred kangaroo carpaccio with crispy capers and horseradish. Even the oil that accompanies the Jetty Road-beer-and-buttermilk bread is house-made, using olives grown in the estate’s Judd Vineyard.

Ten Minutes by Tractor is named for the time it takes to travel between the three vineyards that originally made up the estate (which has since grown to a total of six vineyards). With that in mind, the Speddings named their new venue after the burnt-orange-coloured Allis-Chalmers farm tractors.

The bar’s interior blends its namesake machine’s signature shade with charcoal walls and honey-hued timber tables. Cathedral ceilings and tall windows create an expansive feel in the otherwise cosy venue, which also features handmade bricks with a sunset colour inspired by the soil at the estate’s 23-year-old Coolart Road Vineyard.

Allis
1333 Mornington Flinders Road, Main Ridge
(03) 5989 6455
Hours: Fri and Sat 11am–9pm, Sun 11am–6pm
alliswinebar.com.au

To read more visit Broadsheet 

By Quincy Malesovas for Broadsheet Melbourne

Serves 8, Prep time 4hrs total

You’ll need:
Thermometer
Silicon moulds

Lamington
1L cream                                                          450g dark chocolate 70%
215g sugar                                                        5 whole eggs
150g sugar                                                        8 sheets gelatine, bloomed

1. Melt chocolate on double boiler
2. Bring smaller quantity and a small amount of water to 121°c
3. While sugar is on stove beat the eggs until light and fluffy in a mixer
4. Melt gelatine in a sauce pan gently until a liquid
5. Add the 121° sugar into eggs and add melted bloomed gelatine
6. Mix until just above room temperature
7. Add egg mix to melted chocolate
8. Beat cream and sugar until soft peak then fold into chocolate.
9. Pipe into rectangle moulds and freeze
10. Demould, leave to defrost then coat in shredded coconut

Vanilla Sponge
330g egg whites                                                100g plain flour
7g powdered egg white                                     4g baking powder
170g sugar                                                        ½ tsp vanilla paste
115g water

1. Bring sugar and water to 115°
2. Whisk egg white and powder to soft peak
3.Add sugar and vanilla to the soft whipped egg whites and whisk until room temp
5. Sift baking powder and flour together then fold in, in 3 batches
6. Spread onto 2 separate greased baking paper trays, approx. 5mm thick.
7. Cling film and steam for 13 minutes
8. Freeze, once frozen cut into rectangles, same shape as lamington moulds

Raspberry Gel
200g raspberry puree                                        1tspn raspberry vinegar
50g sugar                                                          2.5g agar agar

1. Place all ingredients in a pan except the agar and bring to a boil
2. Whisk in the agar and continue to whisk for 30 seconds while boiling
3. Pour into a tray and leave to set
4. Once set blitz until smooth in a food processor or with a hand blender.

Beef Caramel

90g rendered beef fat                                        40g stout beer
160g glucose                                                     375g stout beer reduced to 37g
160g sugar                                                        5g dried yeast
5g salt                                                              170g cream
800g beef stock reduced to 80g

1. Heat cream and yeast in pan
2. In another pan bring all other ingredients to 117°, then deglaze with cream
3. Cool in fridge and re heat with a little bit of cream to serve.

Peanut Nougat
500g roasted peanuts, chopped                         220g sugar
65g unsalted butter, melted                              85g honey
110g white chocolate                                       120g glucose
35g water                                                         1 egg white     

1. Separate into 2 pots, honey, sugar, water and glucose
2. Bring 1 pot to 122° and the other to 157°
3. Melt chocolate over double boiler
4. Whisk egg whites with a pinch of salt to stiff peaks in a mixer and add the 122° sugar mix
5. Add the 157° sugar mix to the whites while still mixing
6. Slowly add the butter and keep whisking for 5 minutes, then add melted chocolate
7. Stop the mixer then fold in peanuts and place in a tray and leave to set
8. Once set, roll into balls or cut into desired shapes

To Serve:
1. Spread 1 Tbsp of Beef caramel on the centre of a plate
2. Place vanilla sponge on the plate at one end of the caramel then place the lamington on top
3. Pipe some raspberry gel on top of lamington and a few dots around the plate
4. On the opposite end of the lamington place 2 nougat balls
5. Place a scoop of vanilla ice cream in the centre.
 

It’s 2023, and most wineries have fairly decent food—some local cheeses, cured meats and often a proper three-course lunch. But some of them are going far and above, installing Michelin-star (or Michelin-caliber) chefs on the premises and letting them run free with their technique and creativity. And of course, the wine pairings are always spot-on. Here, in alphabetical order, are ten of the most interesting right now.

Ten Minutes by Tractor, Mornington Peninsula, Australia

Ten Minutes by Tractor is the convergence of wine journeys that began almost 40 years ago with a group of people and vineyards that came together. While southwest Australia has its share of sophisticated wineries, Ten Minutes by Tractor stands out for having an equally sophisticated restaurant. Head chef Hayden Ellis is a Kiwi-born lover of local farming, foraging and worldly flavors. His innovative menu is driven by creating a powerful connection between food, wine and nature.

To read more visit Forbes.

When you look back at your life, what moments come to mind? Milestones of family and friends, births, deaths and marriages, for sure. But what else? Some remember significant sporting moments: the season their team won the flag, or where they were when Sam Kerr kicked that goal. Some think of holidays they took. Others recall memorable meals....So here, for my annual round-up of top drinks this year, I’ve compiled a list of the bottles I’ll look back on to remind me of 2023.

Ten Minutes by Tractor Trahere Pinot Noir 2021

First tasted at the winery last year, tasted again at the Pinot Noir Celebration on the Mornington Peninsula early this year, and now finally released for sale, this is Ten Minutes by Tractor’s top cuvée of pinot. Sourced from the best blocks of various vineyard sites – including some newer, very high-density plantings – this wine has more weight than most of the pinots from this winery and this region. Concentrated, dark, almost voluptuous pinot fruit, but also has superb finesse and length of flavour.

To read more visit Australian Financial Review.

By Max Allen for AFR
Nov 24, 2023

Located in the picturesque region of Victoria, Australia, Red Hill and Main Ridge offer a delightful array of culinary experiences for all food lovers. From quaint cafes to fine dining establishments, this region is a paradise for those seeking a memorable gastronomic journey. Here are some of the great restaurants to choose from in Red Hill and Main Ridge.

MANY LITTLE

Many Little offers a Modern Asian – Sri Lankan inspired cuisine.

2-5/159 Shoreham Rd, Red Hill South | 03 5989 2831

Dinner: Thurs - Sun
Lunch: Sat - Sun

FOXEY'S HANGOUT

Winemaker Tony Lee is a qualified chef & his dishes complement the wines. Many dishes change seasonally.

795 White Hill Rd, Red Hill | 03 5989 2022

Lunch: Fri - Mon (11-5pm)

ALLIS WINE BAR

Our new wine bar located in the cellar door featuring produce from our regenerative farm and the wider hinterland of the Mornington Peninsula.

681 Nepean Road, McCrae | 03 5982 1130

Dinner: Wed - Mon 

MERRICKS GENERAL STORE

Merricks General Store is set in a beautiful country setting featuring great food and outstanding local wines.

33 Shoreham Road, Red Hill | 03 5989 8412

Breakfast & Lunch daily

MORNING SUN

Morning Sun is one of Foxeys Hangout’s single-vineyard sites. They serve shared plates inspired by this property’s Italian family heritage.

337 Main Creek Road, Main Ridge | 03 5989 6571

Lunch: Thurs - Sun (11-5pm)

TEDESCA OSTERIA

Tedesca Osteria is a more rustic dining experience based on Mornington Peninsula produce with a kitchen built around a wood fired oven & grill.

1175 Mornington Flinders Rd, Red Hill | 03 5989 9011

Lunch: Fri - Mon

PORT PHILLIP ESTATE

Panoramic views across the vines to Westernport Bay.

263 Red Hill Road, Red Hill | 03 5989 4444

Lunch: Wed - Sun, Dinner: Fri - Sat

LAURA AT PT LEO

Set amongst a 50 acre vineyard and sculpture park, this fine dining restaurant features local seasonal produce.

3649 Frankston - Flinders Rd, Merricks | 03 5931 2500

Dinner daily

PARINGA ESTATE RESTAURANT

An exciting and imaginative menu of colourfully presented, modern Australian cuisine.

44 Paringa Road, Red Hill | 03 5989 2669

Lunch: Wed - Sun, Dinner: Fri - Sat

POLPERRO

Fresh, textural & seasonal flavours with an emphasis on where the food comes from and how it is grown.

150 Red Hill Road, Red Hill South | 03 5989 2471

Lunch: Wed - Sun

Whether you're a food enthusiast seeking culinary adventures or simply looking for a memorable dining experience, the restaurants in Red Hill and Main Ridge are sure to satisfy your cravings. With a plethora of options ranging from casual cafes to upscale establishments, this region is a true haven for food lovers. Indulge in the flavors of this breathtaking part of Victoria and let your taste buds embark on a culinary journey like no other.