Welcome to La Pétanque

The Restaurant is set on a 20 acres property. The original vineyard was planted in 1989 making it one of the first vineyards ever planted on the Mornington Peninsula.

In 2006, after decades working for iconic Michelin’s Stars restaurant, Philippe decided to open his own restaurant, a place where flavours, fragrances and the sounds of the countryside would be the essential components to create a relaxing and natural sensorial experience.

Philippe was born in Paris and grew up helping in his parent’s Boulangerie patisserie. After few years of traveling overseas, Philippe returned to work in some of the most iconic Michelin’s star restaurants in France; Lasserre, Le Pavillon Ledoyen , Les Ambassadeurs in the Hotel de Crillon in Paris , La Mirande in Avignon and Les Bories in Gordes in Provence.

Philippe had the chance to work along some of the most influential chefs of his generation like Christian Constant ** Michelin at the Hotel de Crillon, Eric Fréchon *** Michelin at the Bristol Hotel and Yves Candeborde celebrity chef and Masterchef Judge in Paris and Roger Verger ** Michelin at the Moulin de Mougins and Philippe Calandri at Les Bories in Gordes Provence.

The name ‘Pétanque’ came from the French name for Bocce, an iconic game of boules played everywhere in Provence.

La Pétanque Restaurant was extended in 2010 opening the dining room to panoramic views over nearby olive grove and vineyards.

Award Winning Restaurant

The property, ideally located in the middle of Mornington Peninsula hinterland is surrounded by amazing producers contributing in helping us creating contemporary dishes with combinations of flavors and textures inspired by the South of France.

  • Chef's Hat in the Age Good Food Guide in 2012 and 2013
  • The wine list primary focus was to provide an eclectic selection of local, Australia icon and French wines. The selection offered went from few bottles to few hundred quite rapidly ultimately winning awards and accolades.

  • Gourmet Traveller ‘Best Regional Wine List of year ‘in 2009
  • The cuisine

    Head Chef Rotem Papo contemporary French cuisine is inspired by locally sourced produce with subtle use of spices and selected herbs and flowers from the restaurant’s garden.

    Rotem has at heart to create dishes reflecting the season with unique combinations of flavours and textures.  The results are stunning, bringing spices and complexity to South of France flavors.

    Before arriving in Australia in 2010, Rotem has worked in some of the most creative restaurants in Israel. Rotem’s approach to cooking has been influenced by his Mediterranean heritage and by working alongside renowned Chefs like Meir Adoni at ‘Catit’.