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Talented team expansion for Paringa Estate

Paringa Estate are delighted to announce the appointment of Simon Tarlington as Head Chef. Simon not only brings his considerable expertise to Paringa, but a team of new chefs, and experienced sommelier, Eric Wagnon (ex Marque, Paper Daisy and Highline). 

The Simon Tarlington résumé includes working at some of the top venues in London and Sydney. The list includes Marcus Wareing at the Berkerley, Pied à Terre, Restaurant Gordon Ramsey, and Quay. He was a national finalist in the Appetite For Excellence Young Chef Awards in 2014. Simon’s most recent triumph is the creation of the award winning fine dining restaurant, Highline, above the Railway Hotel in Windsor, which closed in March.  Simon’s culinary focus is fresh flavours, and seasonal, sustainable, predominantly Victorian, produce, but it is his touch of genius that makes the dishes so exciting.

Pre meal snacks such as Devils on Horseback are made from a prune soaked in Paringa Pinot Noir, wrapped in house made, slow cooked lamb bacon. Mini vegemite scrolls are glazed with smoky lard, and Ham and Eggs is an ethereal mousse spooned into an eggshell, and served in an eggcup.  His interpretation of Coq au Vin has succulent Western Plains Pork, Yarra Valley free-range chicken, foraged Saffron Milk Caps, locally grown Shitakes, and Paringa Shiraz. Sea Urchin and Cod come from Lakes Entrance, and Mussels from Mount Martha. Vegetables are grown locally, and herbs and wild ingredients come from the kitchen garden and local foragers.

In conjunction with Restaurant Manager, Sarah Page (ex Stefanos of Mildura), the new team have finely tuned the service, and given the restaurant a new feel. It’s sleek and minimalist. Felt cushioning gives a quieter, more intimate atmosphere, and different table styling adds an understated elegance.  Sommelier Eric Wagnon has quadrupled the choice of wines on the list, with a well-chosen selection of over 180 different bottles from around Australia, France, Austria, Germany, Spain, Italy and Portugal. Diners can choose from over thirty wines by the glass.

His new menu starts on 4th April.


Weekday A la Carte, Weekend 4 or 6 course degustation. Snacks & petits fours served to all guests. Matching wines available.  


6 course degustation + snacks & petits fours $120

2 tiers of wine pairing for degustation available  


Restaurant Opening Hours

NORMAL BUSINESS HOURS (January 27th - December 24th)

Lunch: Wednesday - Sunday from 12 midday

Dinner: Friday & Saturday from 6:30pm

SUMMER BUSINESS HOURS (December 26th - January 26th)

Lunch: 7 Days a week from 12 midday

Dinner: Thursday, Friday & Saturday from 6:30pm


Find Paringa Estate at:

44 Paringa Road, Red Hill South Vic 3937

P: 03 5989 2669



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