Gourmet Traveller Wine Award
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Moving Forward – See you on the weekend!!

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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 !!

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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)

Fabulous..

Missed out ??

Join or mailing list to hear all the news and be there next time !!

WOW !!! Have you seen the menu????

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For our Monday Night 21 May Basils Farm Wine Dinner.
Guest Chef Oli Ford has come up with a fantastic menu drawing on Basils seasonal produce; local tastes and sweet delights, all perfectly paired with Basil Farm wines.
First Course
Caviar Eclair with wood sorrel
Basils Farm Chardonnay 2016

Second Course
Ocean Trout with beetroot, horseradish, pernod mayonnaise and nasturtium
Basils Farm Blanc De Noir 2015

Third Course
Burrata with Mason’s Creek olive oil, local pine mushroom a la grecque and charred bread
Basils Farm Pinot Noir 2017

Fourth Course
Lamb Shoulder with romesco, gremolata and pearl onions
Sides – Whole roast pumpkin with Basils Farm herb butter and pumpkin seeds
– Gem Lettuce salad with mustard leaf vinaigrette
Basils Farm Shiraz 2016

Fifth Course-
Duck Egg and olive oil sponge with roast quince and honey ice cream
Blanc De Noir 2013 (Vintage Release)

$135 pp all inclusive There are only a few places left
SO DONT MISS OUT

Book now
E: jordan@noblerotwine.com.au T: 5258 5115 or In house
Note: Dinner commences at 6.30 pm. Small menu changes may be made

May Dinners; Going Local – Don’t miss out

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Encore! Encore! remember the sumptuous dinner guest chef Oli Ford prepared for us last year in partnership with Basils Farm ???? or sadly, did you miss out?????

We are very exited that Oli and Basils Farm will get together again. Oli will prepare 5 delicious courses based on Basils fresh seasonal tastes and autumnal produce. The dinner will be accompanied with matched Basils Farm wines including a special vintage release.

$135 pp.all inclusive
Numbers are limited. Don’t miss out BOOK NOW
Bookings e jordan@noblerotwine.com.au
t 5258 5115

Thursday May 31 THIS DINNER IS BOOKED OUT
A couple of our skilled, local culinarians are putting their heads together to create a seafood feast.
We will choose some special drops to be matched with the indulgences on the night.
$125 pp

We’re in the AGFG and would love your vote

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We are thrilled to be recommended in the online Australian Good Food and Travel Guide site.
Readers can write their own reviews cast a vote for their faves for the Readers Choice Awards and we would love to hear your comments and receive your vote. See the logo and links below.

Noble Rot Wine BarNoble Rot Wine Bar

Thanks for a great Easter; We can’t wait to welcome you to our winter events.

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Easter was very busy and patrons are still enjoying the still warm sun as the days draw to a close. As the days get shorter the Dappled Chardonnay from the Yarra Valley has been a big by the glass hit as has the Priory Ridge Pinot from St Helens in Tasmania.
We are busy scheduling some dates and guest chefs for our winter calendar of events. On the drawing board .. a partnership dinner with Basils Farm; some enthusiastic and skilled locals cooking up a storm… themed Sunday lunches….. On our mailing list??? if not, join now on this site to make sure you don’t miss out.

“Delicious” March

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Have you read the March edition of Delicious magazine ? We are thrilled to be included in it as part of their feature on the Bellarine Peninsula. In stating..
” make no mistake, this beguiling peninsula is Victoria’s next hot epicurean escape”

the article has captured the essence of what the region has to offer all year round.
Here’s what they said about us:

Noble Pursuit
Tired of touring the wineries but still wanting to sip some local drops? Head to Noble Rot ….The décor is smart and simple, the wine list features local winemakers, as well as labels from further afield; there’s a moreish tapas-style menu; and if you want wine to take away, that’s fine too, because it doubles as a bottle shop. This is exactly what a regional wine bar should be.”

Thanks Delicious

Thanks for a great start to the year- but wait, there’s more!!!

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We have had a great January. Thanks to all our loyal regulars; the many first timers and repeat summer holiday season visitors, it has been busy but fun. Sundowner G & T’s; chilled Blanc to Blanc and crisp whites have proved consistent favourites. Our pizzas have been a hit as well as walking out the door( literally as we do take aways !!). As always, any sea food dish creates many a ” I’ll have what she’s having” moment.

Of course summer isn’t over, and we look forward to serving our guests as the sun continues to shine. Don’t forget our on -line shop for 24/7 orders; talk to us about sourcing that special wine and if you don’t want to miss out on our news and events in the cooler months (wine dinners and guest chefs) join our mailing list.. just sign up on this site.

And so it begins

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Summer holiday season in beautiful Point Lonsdale. From Boxing Day until the end of January we will be open every day from 9am EXCEPT NEW YEAR’S DAY when we will be opening at 3 pm.
Pop in for a delectable toastie and great coffee in the morning. Savour the tastes of our fusion menu with an emphasis on seafood and sun kissed flavours. Our gourmet pizzas are available to take away and we can package up a bottle of wine and some elegant non breakable glasses for you to take away and indulge at a gorgeous local destination of your choice. Don’t forget our every changing wine list….. come in to sip and savour the streetscape, take some time to peruse the range available for a take home bottle or two… Life’s a beach.

Festive Buys- put a hamper together

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Froth and bubbles; fine wines; delicious tins (confit duck; cuca seafood); cookbooks; aprons.. why not grab a selection and bundle it all up pudding style in one of our locally made tea towels.

We have gift vouchers and of course our on-line store, click on the shop button to view our current extensive selection. We will deliver anywhere… send something special to some-one special .. too easy!!!!