For garden lovers, vegetarians and those with a passion for provenance, experience produce-to-plate at its most extraordinary.

Once a year, Pt. Leo Estate opens the gates to its private culinary garden, inviting a limited number of guests to discover where much of the produce served across the Estate begins, before an entirely vegetarian five-course lunch at Laura, Australia’s only two-hatted Relais & Châteaux restaurant.

Led by Head Gardener Ella Swann, the experience starts amongst the garden beds at one of their most abundant times of year, with spring flowers, fresh berries, vegetables, herbs and botanicals ready to harvest. Guests will discover what is growing, learn about the garden’s seasonal rhythms and its close relationship with Pt. Leo Estate’s kitchens, before enjoying canapés amongst the produce and botanicals.

Guests will then return to Laura, where Culinary Director Josep Espuga, Sous Chef Jason Blades and Laura’s culinary team will transform the spring harvest into an entirely vegetarian multi-course lunch.

The menu puts the Mornington Peninsula firmly at its heart, led by Estate-grown vegetables, herbs and botanicals, alongside native Australian ingredients and produce synonymous with the region. Rather than beginning with a predetermined ingredient list, the menu is being shaped by what is growing, at its peak and ready to harvest - produce-to-plate in the truest sense.

Expect a menu as creative as it is seasonal, with the garden providing inspiration as well as ingredients, such as a reimagined pavlova bringing together rosella, Davidson plum and eucalyptus in a celebration of native Australian ingredients.

Guests can also choose a matched wine pairing or a dedicated botanical non-alcoholic pairing created course by course, drawing on locally sourced teas, natural juices and produce from the Estate garden, with combinations such as roasted celeriac, smoked grains and kombu, and hibiscus with raspberry.

The garden opens to guests just once a year. Places are strictly limited and reservations are essential.

$250 per person, including private return transfers from Laura to the culinary garden, the private garden experience, garden canapés and a five-course vegetarian lunch at Laura.

Wine pairing $125 per person | Botanical non-alcoholic pairing $85 per person.

For further details and to book, please click 'More Information'.