Pt. Leo Estate’s local and international arts and culture aims to have international appeal
Set on 134 hectares on the Mornington Peninsula, Pt. Leo Estate’s building is mixture of contemporary architecture, world-class cellar door, fine dining and spectacular sculptures. Melbourne-based architectural, landscape and interiors firm Jolson worked for three years on the design and build of the cellar door and restaurant. The building’s entry is one of its standout features, its form being an abstract interpretation of wine pouring from a bottle.
The sculpture park is home to over 50 large-scale contemporary local and international works and will continue to grow and evolve over coming years.
Sculpture Park curator Geoffrey Edwards, former director of Geelong Gallery and former senior curator of International and Australian sculpture at the National Gallery of Victoria, said that Pt. Leo Estate aims to have international clout.
“It’s been landscaped from scratch as a sculpture park and it’s the only one on the coast with a spectacular panorama,” he said.
“Internationally, the notion of established vineyards adding outdoor sculpture has become something of a new cultural genre, but rarely has this been achieved with the same single-minded vision and on such a glorious site.”
The 110-seat restaurant, headed by Phil Wood (ex-Rockpool), will offer an informal, a la carte venue with a central wood-fired oven. “The food concept is about promoting the region and where possible using what is available to us in a seasonal way,” Wood said.
“We are trying to make it unfussy but very flavoursome, where everything has a purpose. There is no unnecessary embellishment that doesn’t provide a certain flavour or work with core produce. Hero ingredients will be elevated and not overshadowed.”
The menu will feature dishes such as: Wallaby Pie; Beetroot Pancake with Lemon Curd and Salmon Roe; Fried Ricotta Polenta with Pickled Fennel and Main Ridge Goats Caprinella; and locally sourced wood-fired duck and beef.
“We want it to be a place where it’s a community restaurant, we don’t want it to be any national and exclusive restaurant,” he added. “We just want it to be a great place to come.”
A second, more intimate dining space will open at the end of 2017.