Guests at Campbell Point House enjoy a culinary experience that delivers the very best of the Bellarine Peninsula.
Head Chef, Tobin Kent, creates sophisticated dishes that delight the senses, all inspired by the very best of local produce and our very own onsite Potager garden.
A full breakfast is served daily in the conservatory.
Our rates are inclusive of nightly 8 course Chef selection degustation dinner and daily breakfast.
Sample Degustation Menu
Beef and oyster tartare
Calamari with egg yolk and young garlic
Dry aged snapper with sweet onions and sour vegetable
Honey glazed duck with cumquats and bitter chocolate
Broad beans with broccoli granita and goats cheese snow
Barbecued beef short rib with parsnip and sage
Cherrie sorbet with walnuts
Blue cheese mouse with pear and honeycomb