Phil Wood adds foodie cred to Mornington Peninsula at Pt. Leo Estate

PLATE EXPECTATIONS: Phil Wood heads the culinary offering at Pt. Leo Estate on the Mornington Peninsula. Picture: Adrian LanderIT’S just past the peak lunch rush and Phil Wood removes the microphone headset he uses to communicate with his team of 16 chefs and slides behind a table at Pt. Leo Restaurant.

The softlyspoken, congenialexecutive chef earnt his stripes at Neil Perry’s sprawling Rockpool Dining Groupbefore landing the plum role of culinary director at Pt. Leo Estate.

The $50 million project on the Mornington Peninsula is bankrolled by Melbourne’s Gandel family, which amassed its fortunevia commercial centres including Gladstone,and arguably titillates all the senses, encapsulating as it does food, wine, art and design.

“The restaurant has had a luxurious start,” says Wood, keeping a relaxed eye on the sleek dining space which has stunning vistas over the sculpture park that unfurls on the lawnsloping gently to Point Leo beach.

“We’ve been able to turn away people, which we don’t like doing, but it’s a good omen.”

Wood’s plansfor his menu changed rapidly once he moved from Sydney to the lush Peninsula, about an hour’s drive south of Melbourne.

“Normally in a city environment I have been driven more for an idea then look for the produce after but here it’s finding product and making dishes around it and it’s been quite refreshing to do,” he says.

In the lead up to Pt.Leo’s November 2017 opening, Wood spent many hours forging relationships with local suppliers and trying his hand at that most opportunistic chef pursuit of foraging –with mixed results.

“The first time I got stranded,” he laughs. “I wasdown on the beach at Point Leo at an inlet and the tide came in and I had to get picked up on the other side.”

Though the process of unearthing suppliers has been a slow one, Wood has beenimpressed by the local talent.

Intent on celebrating the region’s best produce, the menufeatures goats cheeses from nearby Main Ridge Dairy, potatoes fromHawkes Farmand salads, mushrooms and other snippets from Benton Rise Farm. Each week or two, a new local supplier finds its way onto the list.

Wood is building up Point Leo’s garden, cultivating bee hives, exploring the options of locally-sourced beefand raiding the personal garden of John and Pauline Gandel, who he says “love to come in on a busy Saturday and say they can’t get a table, which has been quite funny”.

“They have been really hands-on and involved and supportive, it’s been really refreshing,” says Wood of the project’s elderly but sprightly owners.

“They don’t need to be as hands-on as they are but they love the space and love seeing people in it.”

On the dayWeekenderpopped in, the steady crowd of visitors toPoint Leo seemed thoroughly engaged by the offering.

Designed by Melbourne-based architects Jolson, the semi-circular building is heralded by the Grand Arch,the impressive steel sculpture by Inge King which looms large inthe forecourt leading to the entrance.

SLEEK: Pt. Leo Estate was designed by Mebourne’s Jolson Architecture.

Blending seamlessly with thelandscape and the sculpture park beyond, the building’s interiors are all curved surfaces, tactile layers of concrete and timberand ample natural light, all of which add depth and warmth to therestaurant and cellar door.

It is a sheer joy to stroll through the sculpture park curated with equal parts brio and passion by Geoffrey Edwards,the former director of ­Geelong Gallery and former head of sculpture at the National Gallery of Victoria. The parkfeatures 50 works by local and international artists that are placed along two paths, one shorter than the other but both with stunning panoramic views across Western Port Bay to Phillip Island.

The next stage of Pt. Leo will be the opening of a 40-seat fine diner adjacent to the main restaurant, with both spaces under the careful watch of Ainslie Lubbock.

Asked how he can possibly improve on what is a rustic yet super polished restaurant menu, Wood laughs, explaining it is not the first time he’s been asked.

He says it comes down to produce and technique, adding that the fine diner will offera more detailed service and plating, without losing its vibrancy.

“I think food from a kitchen should feel alive and if you refine it too much you can lose the liveliness that makes it a convivialexperience.”

ICONIC: The Grand Arch sculpture and forecourt at Pt. Leo Estate, which was designed by Jolson Architecture.

Pt. Leo is just one of the many cultural experiences on the Peninsula, a long-favoured holiday destination of Melburnians. Also worth a sticky beak, and a stay if you can afford it, is five-star hotel Jackalope, where Hunter-raisedMartin Webster is head chef at hatted restaurant Doot Doot Doot.

See ptleoestate老域名购买.au and jackalopehotels老域名购买.

A fine art to refined dishes Entree: Tuna rolls, cocktail sauce. Picture: Penelope Green

Entree: Dutch carrot souffle, brown butter, wild scampi roe. Picture: Penelope Green

Entree: Beetroot pancake, lemon curd, Yarra Valley trout roe. Picture: Penelope Green

Main: St Leonard’s snapper, asparagus, scallop. Picture: Penelope Green

Main: Roasted pork belly, nettle gremolata, citrus. Picture: Penelope Green

Dessert: Poached meringue, cherries and cream. Picture: Penelope Green

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