Whether it’s enjoying a quiet glass of wine by the open fire or relaxing on the expansive deck in the summer sun with friends and family, Pier 10 Restaurant offers the ideal retreat and venue for all occasions. The friendly staff will make you feel at home as you enjoy the locally inspired, seasonal menu and their own estate-grown and produced wines.
After planting the vines in 1996, and producing their first vintage in 2000, the wine was ready to be sold. So in 2004, the cellar door was built. It didn’t take long to realise that the wine deserved to be enjoyed alongside a complementary menu and so over the next few years the cellar door was transformed, slowly becoming the fully licensed Pier 10 restaurant.
In 2008, when the big blue shed was outgrown, the cellar door was moved into the farmhouse next door, becoming “the home of sparkling wines on the Mornington Peninsula.”
With a winery look from the outside, the restaurant has a cosy relaxed feel inside. Restaurant owner, Stuart Baker, describes the restaurant as having “a relaxed atmosphere while offering great value, exceptional food with great views and friendly service. What more could you ask for?”
These days the restaurant has a strong following of regular locals, as well as luring a good trade of passing city day-trippers. The expansive outdoor deck overlooks the large lawn (where you can relax with a glass of wine, or the kids can play), the full sized bocce court, the Pier 10 vineyard and the rolling hills of Shoreham. All visitors can enjoy both the sumptuous menu and extensive range of cool climate wines, accompanied by fabulous live music sessions presented by a talented line-up of local musicians.
Head chef of Pier 10 Restaurant Steve Davidson was born and trained with master chefs in Michelin star restaurants in the UK. Steve worked with the legendary Herman Schneider at Arthur’s Seat as Sous Chef, from which he moved to the Vines of Red Hill as Executive Chef. During his time at The Vines Steve was awarded three consecutive chef hats in The Age Good Food Guide.
Steve’s innovative creations are complemented by the Pier 10’s Estate grown produce, and also fresh local ingredients. Steve’s cooking style is evolving, regional, seasonal and original. To quote John Leathlean: “Steve has imagination and talent to back it up”.
Pier 10 Restaurant operates Thursday through to Sunday for lunch, and serves dinner on Friday & Saturday nights. Weddings are also catered for with ceremonies often held outside among the vines.