The grounds at Yabby Lake are seriously impressive. There’s a large, space-age winery, which despite its modern design still manages to blend seamlessly into the native surrounds. On the opposite side of the grounds is the restaurant and cellar door, light, bright and welcoming, with recycled timber furnishings and polished concrete floors.
The restaurant is only open for lunch, and follows the mod-Australian theme popular among its Peninsula peers: chicken liver pate, oysters, terrine. Porterhouse with frites and café de Paris butter, or confit duck. It’s wonderful food, and works brilliantly with the wine.