Restaurant
Trofeo Estate
85 Harrisons Rd, Dromana VIC 3936, Australia
Find Trofeo Estate
85 Harrisons Rd, Dromana VIC 3936, Australia
Directions ↗*Opening hours may differ during holidays.
Book NowAbout Trofeo Estate
Set in a 1930s passion fruit cannery, Trofeo Estate delivers estate wines aged in terracotta amphorae alongside relaxed vineyard dining.
Tastings at the cellar door dig into clay-fermented pours—from textured Pinot Gris to estate Pinot Noir—guided by staff who know the harvest and viniculture inside out. Out on the deck and garden, multi-course lunches lean into seasonal paddock-to-plate plates like split king prawns, crisp pork belly, and roasted snapper. Diners often wrap up the afternoon over a slice of chocolate amphora tartlet as the vineyard stretches out below.
- Terracotta Viniculture: Estate wines are fermented and matured in imported terracotta amphorae and pots on-site.
- Historic Cannery Setting: Rustic cellar door and dining set within a repurposed 1930s industrial fruit cannery.
- Vineyard Deck Dining: Seasonal multi-course lunches served on the open-air deck and sheltered garden spaces.
What's On at Trofeo Estate
Upcoming events, special menus and other reasons to plan a visit.
No events or specials listed right now.
Why Visit Trofeo Estate
Discover unique terracotta-aged wines, seasonal estate dining, and memorable celebrations on Harrison Road
Terracotta-fermented winemaking
Trofeo Estate ferments and matures wines in terracotta amphorae and pots, offering visitors a distinctive tasting profile that departs from standard oak and steel winemaking.
Trofeo is the only winery we've tried that ferments their wine in terracotta pots, which made for a unique and exciting experience.
Nicole Volaris In-depth cellar door masterclasses
Cellar door tastings are led by knowledgeable staff who guide guests through the history, viniculture, and flavor nuances of terracotta-aged wines.
they were amazing at explaining the qualities of the wine, flavour notes, grape varieties and process of harvesting and fermentation.
Caila Multi-course dining in a historic cannery
The estate restaurant serves multi-course set menus showcasing local produce, from fresh king prawns and pork belly to seasonal desserts paired with estate wines.
We enjoyed a lovely set menu 2 course lunch. The venue restaurant is charming, a repurposed passion fruit cannery.
Frantastic Foodie Finds Scenic deck and sheltered garden dining
Guests can dine across varied settings including an open-air deck and garden areas bordered by lemon trees and lavender, sheltered from coastal winds.
The dining area and deck are great and the garden area with the garden menu is even better on warmer / non rainy days.
Coco Williams Dedicated milestone celebrations
Dedicated event planners and on-site hospitality staff manage logistics, private bars, and bespoke tastings across vineyard marquees and rustic function spaces.
Jennifer our event planner was delightful to work with and incredibly experienced. She was quick to answer any questions we had and ensured the day ran smoothly without any hiccups.
Gloria Wong Vineyard marquee group gatherings
From corporate lunches of sixty to private marquee gatherings, groups enjoy seamless hospitality overlooking 50 acres of rolling vineyard rows.
We were set up in their outdoor marquee with a stunning outlook on all sides over the vineyard, private bar, and private wine tastings.
Mathew Marasco
Most popular items
Signature dishes and estate wines most celebrated by visitors
Pinot Noir
We shared a bottle of the estate’s sparkling and the Pinot Noir—both were superb, with the added appeal of being organically grown and made on-site.
Sandra Donovan pork belly
Food was presented beautifully, the split King Prawns were a highlight, as was the pork belly.
Frantastic Foodie Finds King Prawns
Food was presented beautifully, the split King Prawns were a highlight, as was the pork belly.
Frantastic Foodie Finds snapper fillet
The snapper fillet and chocolate amphora tartlet were especially outstanding.
HO JIA RUN
Other favorites
Starters and sweet finishes to complement your vineyard visit
chocolate amphora tartlet
The snapper fillet and chocolate amphora tartlet were especially outstanding.
HO JIA RUN spiced fig pudding
I particularly enjoyed the spiced fig pudding.
Krystelle Cruz oysters
From our oysters and focaccia starters to the freshest seafood dishes of king prawns and salmon perfectly cooked, to our eggplant salad and tantalizing peach ice cream with burnt meringue dessert - truly one of the best lunches we’ve had in a while.
Voula Paolone focaccia
From our oysters and focaccia starters to the freshest seafood dishes of king prawns and salmon perfectly cooked, to our eggplant salad and tantalizing peach ice cream with burnt meringue dessert - truly one of the best lunches we’ve had in a while.
Voula Paolone
Beyond the menu
Memorable hospitality details and tailored gestures observed by guests
Linen Napkins and White Tablecloth Dining
The historic cannery dining room incorporates classy touches like white tablecloths and linen napkins that elevate the set-menu lunch experience.
Bespoke Dietary Customization
Staff readily adapt menu items on request for guests with food allergies, offering bespoke adjustments so every diner feels catered for.
Decorative Celebration Plating
Chefs celebrate dining milestones by adding special decorative plating to signature desserts like tartlets.
Composed Hospitality for Delayed Arrivals
Staff immediately restore calm for late, stressed arrivals with composed, seamless hospitality and reassuring pacing.
Before you head over
Practical recommendations for planning your visit and dining experience
Book Wine Tastings in Advance
Pre-book your tasting slot ahead of time; the team pairs groups with knowledgeable educators to walk through their distinct terracotta viniculture and flavor profiles.
Communicate Dietary Needs Early
Notify the team of allergies or dietary preferences when booking; staff readily accommodate specific requests and alter dishes to suit your party.
Pick Your Preferred Seating Area
Choose between the historic cannery dining room, the outdoor deck, or the garden area sheltered among lemon trees and lavender depending on the weather.
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