I recently attended a conference at this venue. It's very good. The spaces are large, airy and…read moreflexible. The location is very easy to find and the facilities are well appointed. Food over the two days was consistently good, with nice variety and good quality. The barista served coffee was extra good. Service was professional, discrete and responsive. Overall, I wouldn't hesitate to come back here again. Thank you.

We heard conflicting tales of the name of this place - one was that the winemaker long held a dream…read moreto open a winery "one day" and so when that day came, the name sorted itself out. The second was simply, that they are only open one day a week: Sunday. One day 12-5pm, but they put on a bit of a show about it - music, paella - and draw in the crowds accordingly (might be tough going getting a park after 2pm). The place itself is magnificent - all re-purposed timber and cool/kooky touches, with artworks on display all around. Outside you have stunning vineyard views. Only loses a star because as a cellar door experience itself, it's kind of lacking. We were served by ring-in staff who had no idea about the wine and the pours were so stingy (for $5pp) you had to double check they had poured at all. Ignoring that though, it's the p;lace to be for a Sunday Session down Bellarine way and we'll be back for sure.

We has our wedding reception here in March 2014. From first inquiry to collecting our items the day…read moreafter our wedding, Wattle Park were a dream to deal with. Nothing was too hard or too much to ask. Where most venues we spoke with were very resistant to putting your own personality into the decor/surrounds, Wattle Park embraced it. For example, when we asked about putting some things up on the walls, their response was "Look, you can pretty much do what you want as long as you don't break anything". We were even allowed to have our dog in the garden at the reception, which was a lovely touch. They were easy to communicate with and did well to keep in touch and make sure our needs were met. The food was excellent, with very generous serves. The serving staff were a delight! So helpful, friendly and professional. Nothing was too much to ask of them and they really went above and beyond. You would expect that this freedom and level of service would come at an extraordinary cost but their prices were very reasonable compared with similar venues around Melbourne. We were truly shocked at what a find it was. Wattle Park was an amazing venue and business to deal with. I can't recommend more highly.

From the owner: Wattle Park Chalet is one of the most sought after wedding reception venues Melbourne has to offer.read more

Best customer service I've experience in while, food was also amazing and the view of the lake with…read morethe ducks just made everything 10x better . Highly recommend great place to the family

Every now and then you come across a unique breath taking beauty. And then you think- do I tell…read moreeveryone about it or keep it a secret. Pssst.....I am going to tell you about it. It's only 10 min drive from Greensborough. So much to say I'm just in awe with this place. The cafe - perfect food breakfast brunch till 3pm. The lucky ones get a seat overlooking the ducky pond. I had the Moroccan eggs on a flat bread. Yummm! The coffee is great and everything on the menu just looks delicious! They do high tea on last Sunday of each month too. A function room awaits for parties or just a business workout session. But there's more - they have a superb gallery and shop too. PLus a whole garden centre complete with pots etc.

Went here for a family birthday dinner and have heard so much about it I was very intrigued…read more From the outside it looked like a small simple restaurant but inside I liked the vibe. Check out the restroom too (took a photo of the cool collage on the door). They support sustainable living and they harvest their produce from their nearby farm. We were told they as much as possible refrain from having waste - a plus for me already. We got vegetarian and I was pleased with the presentation of the dishes. They were also so yummy and so filling! They explained each dish being served. We had many servings - I wanted more but at the same time I was already too full! Cant explain it but it was soooo good and so filling. Staff were very friendly and knowledgeable. Highly recommended!!

This place has some absolutely amazing things to it:…read more - First love the vibe. dark and modern with some brightness to it. youthful and classy. - Love the story here. Three brothers. Oldest being the sous chef, middle being head chef and youngest being the sommelier. - Loved the passion of the waiters bringing out the food. They all seemed excited to be sharing the restaurants menu with you. Made you feel like you were definitely a part of the experience. My sis and I got the 8 course degustation for 110. Bites: Warragal greens with samphire powder charred Pumpkin pickled with nut cheese Tomato water Dishes: Zucchini risotto with slow cooked egg yolk on bottom - beautifully balanced dish both from a flavour point of view as well as a texture. The warm gooeyness of the egg with small crunchy bits with the perfectly cooked risotto. Kingfish with fresh basil and lemon myrtle and spice emulsion - This was delicious. It reminded me of my mothers indian style fried fish, even though basil and lemon myrtle have ABSOLUTELY no place in an indian kitchen. More just how it was fried and presented was such a lovely way to have fish instead of a quick sear or cured like all All things pumpkin. Roasted with garlic. Flesh into pasta, seeds and rind powdered down - My dish of the night. 24 hour pork with apple and pork stock concentrated jelly with Apple leaf dried - this dish was a let down for me. Pork was rather tasteless and underseasoned. Warmed cucumber with goat cheese nasturtium - my sister didn't appreciate this dish. I found it weird but oddly appealing. A nice palate cleanser before the bigger proteins coming up. Duck Ragu with salada crumb and plum sheet - Sister loved it. I didn't care for it as much. VERY rich, and almost needed some citrus to give it a bit of freshness. The plum sheet was a creative touch but didn't give me a fruit that helped to balance the dish; rather it was a bit too complimentary to the richness. Dry ages beef with roasted tomato, bone marrow purée and carrot, Purple basil and honey - my sister's favourite dish for the night. I definitely enjoyed it but it wasn't near my top dish of the evening Deserts: In short ALL delicious Cracked pepper meringue with Oliver oil emulsion and balsamic gel - House made licorice Black cherries covered in chocolate with beetroot dust Sous-vide peaches with peach gel and basil - now this dish i wanted to comment on because this dish represented to me what was "wrong" with O.My. When I hear sous-vide'd peaches i am counting on getting an almost poached peach which is easily cut through with a fork which isn't as soft and over done as a poached peach would be, but still have a nice consistency secondary to the sous-vide process. Instead what was served was cold and tasted, quite honestly, like a fresh peach. Cucumber granita with buttermilk 10 spice ice cream Pumpkin cooked in fig jus Vanilla cookie with milk caramel and disk Conclusions: I think this restaurant is a fantastic first step for these young men and they absolutely should be commended for it. The food is fantastically inspired and I love some of the risks they took in terms of the dishes coming out. My only and "main" criticism would be that technique can't be present for technique sake. It must be a tool to bring something new to experience. I felt like that happened in the "All things pumpkin" where they made the rind into part of the dish, and made a pasta sheet out of the pumpkin etc, but it completely fell short in dishes like the sous-vide peaches. I hope that they continue to push themselves and continue to grow. For a trio of brothers all under 30 its amazing that they are producing this kind of experience. Beyond that the only thing I would say is turn the music down a bit. A few times it was hard to hear the waiter in the context of how loud the music was.