Pier 10

Address: Pier 10 Winery, 10 Shoreham Road,
Shoreham VIC

Cuisine: Modern Australian with Italian & French influence   Seats: 60

Price: Entree $14.00 to $16.00, Main $25.00 to $33.00, Dessert $12.50  

Phone: (03) 5989 8848  

Chef: Steve Davidson  Sommelier: Glen Balk  

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Pier 10 Overview

Set in the hinterland of the Red Hill within Mornington Peninsula's wine region, Pier 10 Restaurant takes full advantage of it's picturesque setting. An open fire roars during the winter months and makes for a warm cosy atmosphere while grand open doors emit fresh air from the deck; alfresco & indoor tables offer lush views. The ever evolving menu is innovative with a sophisticated edge, making locally grown produce a priority. Keep an eye out for seasonal treasures such as confit rabbit linguine, mustard chards & mascarpone to start perhaps followed with roasted duck breast, confit leg pie, and beetroot jam and greens as a main.

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THE HISTORY
Pier 10 was started by Eric Baker and his partner, Sue McKenzie in 1995. What was originally a weekender became the Pier 10 Vineyard in 1996 with 4 acres of Pinot Noir plantings, 1 ½ acres of Pinot Gris and 2 ½ acres of Chardonnay. The weekender soon became full time weekend work with training the vines, leaf plucking and all the work required to maintain a new young vineyard. The Restaurant opened in 2004 and in 2008 Stuart joined the family business. Since then the Restaurant has become more sophisticated, still keeping to wants of the local dinners.

THE VISION
The vision was to create a beautiful lifestyle on the gorgeous Mornington Peninsula while also imagining a very relaxing retirement. Pier 10 is a small family owned and run vineyard, restaurant and cellar door. Eric's son, Stuart, who has worked in Melbourne for many years, now runs the restaurant. These days, this is no easy task as it is very busy. A fully licensed restaurant with a strong following of locals who enjoy a sumptuous menu, a very extensive range of cool climate wines, and the entertainment of a large stable of local musicians.

THE CELLAR DOOR
The quiet weekender is now keeping everyone busy with its own winery on site, restaurant and cellar door always buzzing with activity. The annual production is approximately 2000 cases of wine per year which is mostly sold through the cellar door, restaurant and online sales. All wine is estate grown, harvested, handpicked, bottled, labelled, sold and enjoyed by the family on the property.

THE RESTAURANT
The restaurant at Pier 10 is a contemporary, modern building overlooking vines and the Shoreham hills. The restaurant has a huge wall of glass opening doors which lead onto the out door deck and gives stunning views from the indoor tables. Al fresco dining is superb over the warmer months and the huge open fire inside gives a warm cosy atmosphere as the weather chills.

Dinners are a new edition, with candle lit dining done in a friendly atmosphere. Local musicians perform every Sunday and public holidays and this creates a very buzzing, lively atmosphere. There is a full size bouche court to utilise and enjoy with a glass of wine or beer.

THE MENU
The menu is innovative with a sophisticated edge with food sourced from local producers and the Pier 10 organic vegetable garden. Herbs are picked daily from the lush herb garden at the entrance to the restaurant. Pier 10's cool climate wines are the perfect accompaniment to the fresh seasonal food.

The menu changes regularly keeping things interesting whilst within the seasons. Pier 10's menu caters for vegetarians and also children, with a consistent focus on fish, great steaks and rustic terrines and pates.

THE CHEF
Steve Davidson trained with master chefs in Michelin star restaurants in his native UK. He has lived and worked on the Mornington Peninsula for the last 12 years, working with the legendary Herman Schneider at Arthur's Seat before a post as Executive Chef at the Vines of Red Hill, for which he was awarded 3 consecutive chef hats in The Age Good Food Guide. More recently Steve lent his talents to Tucks Ridge Vineyard at Red Hill as Executive Chef.

Steve's innovative dishes are complemented by the Estate grown produce and fresh local ingredients. Steve's cooking style is evolving, regional, seasonal and original.

Pier 10 Menu Sample

What makes a signature dish?Stuart Baker from Pier 10 Restaurant and Cellar Door comments on what is a signature dish "Restaurants can try to create a signature dish but the customers are the ones who choose it, a standout dish with our customers is the Crispy Otway Pork Belly with seared Scallops, Fish Sauce Caramel, Apple & Radish Salad and is an absolute favorite amongst our diners and regulars.

Pier 10 Map