Marnong Estate's sophisticated contemporary Italian restaurant has fast been gaining critical acclaim, especially since the appointment of Greg Feck as executive chef.
From the picturesque rolling hilltop views and crowdpleasing Italian-inspired eats to the great wines produced on-site and cosy lounge spaces, this restaurant is perfect for a long and indulgent lunch.
Get the seasonal mushroom risotto if it's still on the menu – it was one of the most generous, comforting, flavour-bomb takes we've ever tried. Other highlights include the Ora King salmon gelato served in a charcoal waffle cone (it sounds weird, but it's genius), the tonno crudo with nashi pear and stracciatella and the ‘Vittore’ carpaccio inspired by the famous painter from Harry's Bar, Venice. The latter comes as a gleaming display of Wagyu beef, spiced walnuts, Warragul greens and 1950’s ‘Universal Sauce.’
All pasta is either hand-folded or bronze extruded 'fatto in casa', with free-range eggs sourced from the chooks of the estate. Most of the restaurant's meats are grilled over coal and local woods (think red gum or jarrah) to lend a distinct complexity to each dish.
La Vetta is open Thursday to Sunday, for lunch (excluding Thursday) from noon and for dinner from 5-9pm.