Gourmet Traveller Wine Award
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Sunday Lunches Matched wines if you like!!!



Sunday 18th November 2018

$55pp/ *$80 pp wine matching



House sourdough, crème fraiche

Tuna, tomato, black garlic

Drysdale goats curd, dill

Asparagus, parmesan

*2018 Bondar Fiano- McLaren Vale, S.A



Pork neck, broad bean, nori, cider

Roast potato, duck fat, chives

Iceberg, ricotta, dill

*2016 Gianfranco Bovio “Firagnetti” Langhe Nebbiolo- Piedmonte, Italy



Blue cheese, quinoa, apple, currant

Mango, sour cream, meringue

*2015 Domaine Dupasquier Jacquere- Savoie, France


ph 52585115

e  jordan@noblerotwine.com.au

Village Delicious


So the sun is starting to break through the clouds and we’re extending our delicious  offerings in the Point Lonsdale village

Pilot Kitchen, a sister venue to Noble Rot Wine Store and Bar, and just a short walk down the road has opened its doors to serve traditional Italian Pizzas

Firing up its Italian pizza oven, Pilot Kitchen is committed to:

  • serving pizzas made with traditional yeast-based dough,
  •  lovingly preparing the dough the day before
  • enthusiastically stretching the dough to form a chewy base smeared with house made sauces.
  • managing all preparations  under the ever-watchful eye of Noble Rot chef, Will Moyle

Pizzas are currently take away only with  BYO application  in train however:

Sundays at Noble Rot  are:

Pilot Kitchen pizza nights. Pizzas can be brought up to the wine bar and enjoyed in-house with a drop or two from the wine selection on offer.

and there’s  more

Noble Rot delicious news

From the Melbourne Cup long weekend onwards, Noble Rot will be serving Friday and Saturday brunches, as well as fixed priced Sunday lunches. We will also be open for byo Pilot Kitchen pizzas on Cup Eve.

Fridays and Saturdays   

Brunch 9-11.30  am

Lunch  12-3     from the menu


Lunches (from Sunday 4 Nov )

Drinks and charcuterie from 3pm or,

purchase a pizza from 5 pm at Pilot Kitchen and eat in

See you  soon ..Remember  It takes a village to raise the bar


9am -11.30am

 Bookings taken for brunch and lunch

Brunch Menu

Sydney rock oysters $4 ea or $20 ½ doz

Watermelon, strawberry, Drysdale yogurt, oats, mint $14

Tomato on toast, Drysdale curd, harissa $18

Ham, cheese, Danish rye, pickles, hardboiled egg $20

Whipped fish, buckwheat pikelets, condiments $20

Cured trout, green sauce, dill $22

Sunday Lunch

$55 pp or $80 pp with matched wines.

House sourdough, cultured butter
Drysdale curd, broad beans, Danish rye

Kingfish crudo, cucumber, crème fraiche, lavage

Porterhouse, broccoli puree, roast onion

Broccoli, almonds, anchovy dressing

Iceberg, ricotta, dill,

Mango, sour cream ice cream, meringue, fennel


Pilot Kitchen 77 Point Lonsdale Rd

Point Lonsdale 52 581012 CLOSED WENESDAY& THURSDAY


Let us put a spring in your step


-With beautiful oysters fresh from the cool clear waters of Merimbula

-Our ever changing menu of  delicious and beautifully presented dishes


Featuring the best spring has to offer, floating delights including:

  • savoury soufflés in minted pea puree
  • spring thyme lamb in a pool of spicy rhubard ju
  • broad beans and artichokes in Neapolitan sauce
  • desserts of honey, milk & thyme and chocolate

Sunday 28 October



Bookings essential:

Ph 52585115

E  jordan@noblerotwine.com.au


Menu delicious and a 3 glass wine list award- all very August!!!


Chef Will Moyle is serving up some truly delicious new tastes . Patrons are loving the regular menu changes and tantalizing blackboard specials.

See our current menu below.

Complementing Will’s fare is our awarded  wine list… We were thrilled to receive 3 glasses ( the highest rating given ) in the just released Gourmet Traveller Wine List Awards 2018

Here’s what they said

..” A list with uncompromising attitude to quality. There is an extensive collection of local wines but with so much more and with prices that are even more appealing. Billecart-Salmon Brut under $100! Names like Navazos, Bonneau, Mugneret-Giborg, Thivin, Pyramid Valley among so many supertars and future legends.”


Come in for drink or buy online … oh so easy.



Wallis Lakes (NSW)oysters natural or with Sanbaizu $4ea
-½ Doz $20
Manzanillo Grove olives, bread $8
Whitebait, nori, preserved lemon mayo $11
Whipped cod’s roe, dill, crackers $12
Pickled mussels, aioli, lemon, ritz $12
Drysdale goats curd, parsley, sourdough $14
Brussel sprouts, celeriac, yolk, hazelnut $17
Pickled garfish, harissa, shallots $18
Hiramasa kingfish, kohlrabi, tarragon, cultured cream $18
½ cauliflower, hummus, curry butter, saltbush $21
Snapper, carrot, shellfish sauce $30
Wagyu rump cap, leek, confit garlic $34
Charcuterie to share $42
Oak lettuce, parmesan, lemon & mustard dressing $6
Fries, aioli $8
Jerusalem artichoke, white chocolate, puffed grains  $12
Cakesmith cakes $8ea
Cheese 45g
Charles Arnuad 18mth Comte $12
Berry’s Creek Gippsland Blue $11
Delice des Bourgogne $14
All three $30

Bellissimo July- Italian Wine Dinner 4 Courses matched wines $90 pp


Sunday 22 July 6.30 pm
2 Chefs- traditional Italian Influences
Our Chef Will Moyle and Emily Ditcham from Cakesmiths Geelong
will be getting together to present
un bellissimo pasto Italiano (a beautiful Italian meal)
with dishes inspired by tradition paired with Italian wines.
Don’t miss out- book now.- $90 pp inclusive
Ph:5258 5115 E: jordan@noblerotwine.com.au

And BTW a shot of the offerings from our Welcome Winter dinner June 28.

Winter Wonders


Joining us at one of our events ?

Thursday 28 June
Hello Winter Wine Dinner

There are only a few places left for this warming winter dinner.
Here’s what we are serving:

Scallop, cabbage tarragon
Port Phillip sardine, rye toast, crème fraiche, chive
Baby turnip, caviar, cultured butter
Domaine Christophe Petit Chablis 2017

Cured cobia, pink peppercorn, gooseberry
Gerard Boulay Sancerre Tradition 2016

Jerusalem artichoke,barley,brown butter
By Farr Viognier 2017

Confit pork belly, brassicas, alliums
Sorrenberg Gamay 2017

Chocolate mousse, pine nut
Quinta do Noval Vintage Port 2001

$130 pp inclusive.

Then in July
Sunday 22 July
Italian Wine Dinner

2 Chefs
Traditional Italian Influences

Our Chef Will Moyle and Emily Ditcham from Cakesmiths Geelong
will be getting together to present
un bellissimo pasto Italiano (a beautiful Italian meal)
with dishes inspired by tradition paired with Italian wines.
Details will be out shortly .

Bookings for both dinners essential.

Ph:5258 5115 E: jordan@noblerotwine.com.au

And by the way ..Will is already working on an August event .

Moving Forward – See you on the weekend!!


We are moving forward at our end of the street with a new chef and a new menu, totally sympatico with the wider world as we start a new month and a new season.
Will Moyle has joined us as our chef and we are thrilled to welcome him on board. Will has worked at many well-known venues on the Bellarine and in Melbourne – Donovan’s; Kelp; Terindah Estate; Geelong Supper Club and is a former co-owner of Neighbour in Geelong.

Will is keen to bring his energy, creativity and dedication in developing and serving the menus to be savoured at our bespoke Noble Rot tables.
Think fresh, local, coastal, seasonable and foraged ingredients handled with creativity; flavours combined with an innovative approach and beautifully presented dishes.

And yes… the answer is no more pizzas.. but remember .. a change is as good as a holiday.

Will Moyle
ALSO Our new chef, will be serving up a treat as we open for our first Sunday winter lunch on the upcoming holiday weekend.

See you then.

From the Kitchen Garden; From the Cellar; then to the Table….What a night !!


This is how it started

Those responsible

Then to plate

First Course
Caviar Eclair
Oyster with fresh horseradish
2017 Kiltynane Chardonnay
Second Course
Lightly cured ocean trout, beetroot, lemon and trout skin crackling
2015 Kiltynane Preliminaire Blanc de Noir

Third Course
Burrata, fresh Mason’s Creek extra virgin olive oil, with local pine mushroom a la grecque, oregano and charred bread
2017 Basils Farm Pinot Noir
Fourth Course
Lamb Shoulder, green pepper and pumpkin seed romesco with gremolata jus
Sides – Whole roast pumpkin, Basils Farm herb butter and pumpkin seeds
– Gem Lettuce salad with mustard leaf vinaigrette
2016 Basils Farm Shiraz

Fifth Course
Olive oil and duck egg sponge with roast quince and honey ice cream
2013 Kiltynane Blanc De Noir Preliminaire (Vintage Release)


Missed out ??

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