Restaurant Red Hill
Tedesca Osteria
1175 Mornington-Flinders Road, Red Hill VIC 3937
Brigitte Hafner's single-set-menu osteria inside a restored Red Hill farmhouse with the wood oven running all service.
Eat & Drink Paddock to Plate
Paddock to Plate on the Mornington Peninsula
The Peninsula has more genuine farm-to-table dining than almost any other regional destination in Victoria. The landscape produces it: the cool plateau grows some of Australia's best cool-climate produce, the Bass Strait coast supplies exceptional seafood, and the farm density in the Red Hill hinterland means short supply chains are the rule rather than the exception.
The strongest example is Tedesca Osteria - a biodynamic property in Red Hill where Brigitte Hafner keeps chickens, beehives, and Wiltshire Horn sheep that supply the kitchen alongside an on-site garden. It is the most fully realised farm restaurant on the Peninsula and one of the most serious in Victoria. Below it, Barragunda (estate-grown organic vegetables, hibachi-charred proteins), Green Olive (olive grove, orchard, kitchen garden), and a set of cellar door restaurants where the wine and food share the same landscape.
Researched from published sources. Every venue listed was reviewed April 2026 or later.
Farm-to-table shortlist
11 kitchens cooking with what the Peninsula actually grows
Hatted farm restaurants first, then the venues where the supply chain is visibly short.
Photo: Two Palms Australia, courtesy of Visit Victoria
Winery Red Hill
Montalto Vineyard & Olive Grove
33 Shoreham Rd, Red Hill South VIC 3937
Single Vineyard Pinot Noir and a Sunday lunch beneath the olive grove canopy.
Photo: Paringa Estate
Winery Red Hill
Paringa Estate
44 Paringa Rd, Red Hill South VIC 3937
A serious single-vineyard producer with one of the Peninsula's most dependable restaurant terraces.
Restaurant Cape Schanck
Barragunda Dining
165 Boneo Rd, Cape Schanck VIC 3939
Chef Simone Watts's farm dining room on a 1000-acre regenerative estate at Cape Schanck, one of the Peninsula's most compelling new voices.
Photo: Two Palms Australia, courtesy of Visit Victoria
Restaurant Red Hill
Green Olive at Red Hill
1180 Mornington-Flinders Rd, Red Hill VIC 3937
A working olive grove and produce kitchen on the Red Hill ridge, grazing boards, wood-fired mains, and oils pressed from the estate's own trees.
Winery Merricks
Kerri Greens
235 Stanleys Rd, Red Hill South VIC 3937
Tom McCarthy and Lucas Blanck's new-school Peninsula label, lighter-style Pinot, approachable Chardonnay, and a cellar door that feels like a bar.
Restaurant Main Ridge
La Baracca at T'Gallant
1385 Mornington-Flinders Rd, Main Ridge VIC 3928
The Peninsula's original winery pizza barn, wood-fired margheritas, handmade pasta, and T'Gallant's Pinot Grigio by the carafe.
Photo: Two Palms Australia, courtesy of Visit Victoria
Restaurant Red Hill
Red Gum BBQ
51 Shoreham Rd, Red Hill South VIC 3937
Airy warehouse, picnic tables, and low-and-slow American barbecue, pulled pork, brisket, smoked chicken, the family-friendly antidote to the winery-restaurant circuit.
Winery Red Hill
Foxeys Hangout
795 White Hill Rd, Red Hill VIC 3937
Biodynamic Red Hill estate with an all-day deck, sunny long lunches, and a sparkling program that holds its own against anything French.
Photo: Peter Foster, courtesy of Visit Victoria
Restaurant Merricks
Merricks General Wine Store
3460 Frankston-Flinders Rd, Merricks VIC 3916
The old Merricks general store reborn as a cellar door, bakery, and produce-forward lunch room.
Café Moorooduc
Barmah Park Farm Kitchen
3007 Frankston-Flinders Rd, Moorooduc VIC 3933
All-day farm kitchen and courtyard, brunches, cheese plates, and an easy Peninsula midweek lunch without the wine-country theatre.
Frequently asked questions
Which restaurants grow their own produce?
Tedesca Osteria: biodynamic property, chickens, beehives, sheep, kitchen garden. Barragunda: estate-grown organic vegetables on a 1000-acre property. Green Olive at Red Hill: olive grove, orchard, kitchen garden.
Does paddock to plate mean something real here?
At the best venues, yes. Tedesca, Barragunda, and Green Olive genuinely supply their kitchens from on-site or nearby farms. Look for menus that name producers - that's the real signal.
Related guides
More ways to eat on the Peninsula
Fine Dining
The destination dining rooms - most of the serious farm-restaurant kitchens are also hatted.
Cellar Door Lunch
Winery restaurants where the kitchen shares the landscape with the vines.