Marianvale Blue is proud to have some of the finest Australian restaurants as customers.
Doot Doot Doot, Jackalope
Mornington Peninsula, VIC
Jackalope Hotel's daring dining experience, Doot Doot Doot, offers contemporary, upscale dining.
Executive Chef: Guy Stanaway
With a focus on sustainable, locally sourced produce, Executive Chef Tony Twitchett delivers contemporary Australian cuisine with a hint of Asian influence.
Executive Chef: Tony Twitchett
Circa, The Prince
St Kilda, VIC
Over the past 20 years Circa, The Prince has set a benchmark for innovative food, a well-travelled wine list and impeccable service.
Head Chef: Shaun Hagerty
Red Hill, VIC
Located in the heart of Victoria's beautiful Mornington Peninsula wine region, the home property has 10 acres (4.2 ha.) of vines planted with Pinot Noir, Chardonnay, Shiraz and Pinot Gris. The current winery was built in 1998, and houses an outstanding a la carte restaurant on the upper level.
Head Chef: Julian Hills
Red Hill, VIC
In the heart of Red Hill, Max’s Restaurant and Red Hill Estate are both a buzzing hive of activity and an award winning restaurant and winery.
Head Chef: Adam Bastion
The essence of Grossi Florentino Upstairs is quality and accessible luxury ready to be enjoyed.
Head Chef: Chris Rodriguez
Syracuse Restaurant and Wine bar has become a haven of escape for visitors and locals alike.
Head Chef: Philippa Sibley
One of Melbourne's most famous and finest restaurants.
Executive Chef: Frank Camorra