Laura - Restaurant Review

The jewel in the crown of Pt. Leo Estate – the newly minted Mornington Peninsula landmark that encompasses 
a vineyard, sculpture park, cellar door and bistro – Laura 
restaurant is a 45-seat portal into the delightfully unstuffy future of once-straight-laced winery fine dining.

As you’d expect of a long-time Neil Perry lieutenant, chef Phil Wood 
is approaching the task with 
a steely focus on regional produce and conjuring magic from ingredients both exotic and commonplace.

The former: a meaty lion’s mane mushroom in an Asian-style glaze hooks 
up with abalone and radish in a puddle of shiso-spiked beetroot. The latter: a soft confit potato and chewy nubs of pistachio nougatine are topped with brûléed miso cream, trout roe and caviar.

Some of the best waitstaff in the business have washed up on these wild Western Port shores. They’ll even encourage you to take 
a mid-meal wander outside to visit Laura’s namesake statue, 
a captivating eight-metre-tall woman’s head that is best contemplated with a glass 
from the broad international wine list in hand.