Marnong Estate

Beyond the City: La Vètta Celebrated in The Age Good Food Guide

Dani Watson — Mon, 12 Oct 2026 23:43:55 +0000

Steak, served at the table at La Vètta, hatted in the Good Food Guide 2027, at the summit of Marnong Estate in Mickleham.Dani Watson

Marnong Journal · Food & Wine

La Vètta at Marnong Estate holds its hat in The Age Good Food Guide 2027, for a second year running. Head chef Ashleigh Cameron-Smith now leads the kitchen that keeps it.

The road to La Vètta runs north out of Melbourne, past the airport and the last of the new housing estates, and then it climbs. By the top of Marnong Estate in Mickleham, the city has shrunk to a line on the horizon. Camels graze in the paddock below the lawn. Peacocks wander where they like.

The restaurant sits at the summit. Its name means exactly that. The windows face the rolling hills and the ranges beyond. At sunset the valley turns gold. Marnong calls it Melbourne’s best sunset. From La Vètta, it is hard to argue. That is the hour to book.

La Vètta holds one hat in The Age Good Food Guide 2027, with a score of 15 out of 20. It was first hatted in the Good Food Guide 2026. This is the second year running.

Holding a hat is hard anywhere. It is harder on a working farm 35 minutes from the CBD, where every guest has to decide to make the drive.

For the Good Food Guide 2027, reviewers booked anonymously, and the guide paid for its own meals. A restaurant cannot buy its way in, and it cannot charm its way through a reassessment.

“A hat can be luck once. Twice, it’s a standard.”
Jonny Trow, general manager, Marnong Estate

The kitchen behind the Good Food Guide 2027 hat

The Good Food Guide 2027 praised cooking that is Italian at its root and willing to wander.

That kitchen is now led by Ashleigh Cameron-Smith, named head chef in August. It is her first head chef role. She works alongside Marnong’s executive chef, Lucio Russo. Her spring menu keeps what earned the hat — pasta made by hand, cooking over fire — and moves it forward.

Her name is on the menu. Under “From the Josper” sits Head Chef Ashleigh’s Hand-Selected Cut: a piece she chooses herself each day, grilled over charcoal and served with salsa verde and lemon. It changes with what comes through the door, so the only way to know what it is tonight is to ask.

The Josper is the centre of her kitchen, fed with red gum, ironbark or jarrah, each wood burning differently and leaving its own trace on the meat. A Cape Grim wagyu eye fillet comes out of it with cavolo nero, salsa alla pizzaiola and horseradish jus. Skewers go over Japanese white coal.

The details run local. Pasta is made in house, hand-folded or bronze-extruded. The eggs come from Christian’s Lucky Hens, on the estate. The thyme on the focaccia is picked from the estate garden. The savoiardi in the tiramisu are baked in Thomastown, down the road.

“Respect the ingredient, cook with purpose and let the food, wine and place tell the story.”
La Vètta spring menu

Manzo: Cape Grim wagyu eye fillet off the Josper, with salsa alla pizzaiola and horseradish jus.

Spiedino: skewers grilled hibachi-style over Japanese white coal.

Pistacchio e Lamponi: pistachio cheesecake, glazed raspberries and Chambord jelly.

The wine list keeps the same two loyalties, local and Italian. Marnong’s own award-winning wines are grown on the estate, in the Sunbury region, and they lean Italian too: Fiano, Sangiovese, Montepulciano, a Ripasso served chilled, and Prosecco for the first glass of the evening. The single-vineyard pinots, Heart and Weatherstone, are worth asking about.

Beside them sit Italy’s heavyweights: Barolo and Barbaresco from Piedmont, Etna Rosso from Sicily, Brunello from Montalcino. A glass from the vines outside the window can share a table with one from the Langhe.

Fine dining in Melbourne’s north

Melbourne has always eaten in its inner suburbs. Mickleham is not on most diners’ map. It sits in the City of Hume, the fast-growing northern corridor where new estates arrive faster than restaurants do.

That makes a Good Food Guide 2027 hat here an unusual thing: a destination that asks for a drive and pays it back with a view. The room manages both registers. A couple can take a window table for two. A family can fill a long table for a birthday. Nobody needs to whisper.

A hat is never only about the plate. Restaurant manager Chiara and her front-of-house team carry the other half: the welcome, the wine, the pacing of a long lunch as the light moves across the valley.

By the time the tiramisu arrives, the light has gone from the hills. The drive home is the only reason to leave.

Congratulations to Ashleigh, Lucio, Chiara and the whole La Vètta team: the kitchen, the floor and everyone behind the scenes. A Good Food Guide 2027 hat is earned one service at a time, and this one is yours. — Marnong Estate

If You Go

La Vètta at Marnong Estate, 2335 Mickleham Road, Mickleham VIC 3064. About 35 minutes from the CBD and 15 from Melbourne Airport. (03) 9216 3300.
Dining Room: Thursday to Saturday, lunch 12–2pm and dinner 5–9pm. Sunday lunch 12–3pm.
Peacock Lounge: Thursday to Saturday 12–9pm. Sunday 12–4.30pm.
For the view: Book the Chef’s Journey tasting menu. It is the way to secure a window table, and a sunset booking is worth planning around.
Menus: À la carte · Chef’s Journey · Dessert
Good to know: Smart casual, so no activewear, workwear, thongs or caps. Bookings recommended, especially on weekends. 48-hour cancellation policy, with a $60 per person fee inside 48 hours. 15% surcharge on public holidays.

Reserve a table Explore La Vètta

La Vètta holds one hat in The Age Good Food Guide 2027, its second consecutive hat after the 2026 guide. The guide’s review was updated on 12 October 2026.

Marnong Estate: 2026 Victorian ABIA Wedding Awards Runner-Up in Four Categories

Dani Watson — Wed, 07 Oct 2026 03:30:18 +0000

Last light on the lawn at Marnong Estate, a Melbourne wedding venue in Mickleham.

Marnong Journal · Weddings

Couples have rated Marnong Estate, a Melbourne wedding venue in Mickleham, among Victoria’s best in four categories at the 2026 ABIA Wedding Awards. Between them, they cover almost the entire wedding day.

Updated 7 October 2026

Plenty of wedding days are spent in transit. A church, then a bus, then a reception room across town, then a hunt for taxis at midnight while the guests from interstate try to remember the name of their hotel.

At Marnong Estate in Mickleham, the day stays put. Vows in a garden. Dinner above the valley. Bed in a cabin by the vines. Nobody gets back in a car.

That idea has now been tested by the people best placed to judge it. Marnong Estate, a Melbourne wedding venue set on a 1,200-acre vineyard and farm estate in Melbourne’s north, was named runner-up in four categories at the 2026 Victorian ABIA Wedding Awards: Ceremony Venue, Wedding Reception Venue, Wedding Accommodation and Function Coordinator. The results, released on 6 October, cover almost the whole of a wedding day: where couples marry, where they celebrate, where everyone sleeps, and the people who hold it together.

It is not the first time. A year earlier, Marnong won Wedding Reception Venue outright at the 2025 Victorian ABIA Wedding Awards. This year it finished runner-up in that same category, and was named runner-up in three more.

Ceremony Venue

Reception Venue

Wedding Accommodation

Function Coordinator

The ABIA Wedding Awards, run by the Australian Bridal Industry Academy, are now in their 28th year in Victoria, and more than 220 businesses made this year’s shortlist. The awards draw on what couples report after their weddings, rating the suppliers they actually booked. A place on the podium is not a judge’s impression from a single visit. It is a verdict from people who married there, delivered after the bills were paid and the photographs came back.

Meagan Avellino and Anthony put theirs plainly: they “couldn’t have found more friendly and attentive staff to help us celebrate our big day and night.”

The ceremony spaces

Couples choose between three places to marry, each set with 50 seats. The Secret Garden, an open-air space wrapped in the estate’s gardens, holds 200 guests, with room for 150 standing. The Green Grove brings that greenery indoors behind glass and holds 150, with 100 standing. The Lookout Marquee, sheltered but open to the view, faces the mountains and holds 100, with 50 standing.

The hill does most of the work.

The reception rooms

The signature room at this Melbourne wedding venue is The Angliss. It sits upstairs, seats 200, holds 300 standing, and looks out across rolling farmland to the Macedon Ranges. At sunset, the view does the decorating.

Mariam Ajami and Ali’s review begins there. “From the breathtaking views to the beautifully presented reception space,” they wrote, “every detail was absolutely perfect.”

For a different mood, The Woolshed is rustic and close, a room under a ceiling of fairy lights that looks across the hills, seating 110 or holding 200 standing. Smaller weddings can stay in The Green Grove, the glass room where the vows were said, which seats 80 for dinner, or 120 standing.

Lorena Bazzano and Troy first saw the Woolshed dressed for a wedding at one of Marnong’s showcases. “When we saw it set up we fell in love with it,” they wrote in their review, “and we fell in love with it on wedding day.” Their guests’ verdict, as they reported it: “a 10/10.”

The food comes from an estate that cooks to a standard. Wedding menus are prepared by events chef Natalia Arisa, on an estate that is also home to La Vètta, hatted for a second year running in The Age Good Food Guide. The wine is grown on the property, in the Sunbury region, and poured within sight of the vines. Mariam Ajami and Ali wrote that their “guests are still talking about how delicious every course was.”

The person who holds it together

Function Coordinator is the one category of the four about a person rather than a place. It rewards what couples never see: the calls returned, the run sheets rebuilt, the wet-weather plan ready before anyone asks. At Marnong the award belongs to the events team, under sales and events manager Anna Reza and senior wedding and events coordinator Carleen Wickham. For couples weighing up a Melbourne wedding venue, it may be the award that matters most.

“They were professional but also made the night so fun!”
Carli O’Keefe and Brandon, married at Marnong Estate

Melbourne wedding venue accommodation: the morning after

The night does not have to end at midnight. For couples who celebrate in The Angliss, the estate’s restored heritage house, The Homestead, and its four suites are reserved for the wedding party. Ten vineyard cabins, each with two bedrooms and a private ensuite, add 20 more rooms, look south over the vines and sleep up to four apiece. Guests flying in from interstate land 15 minutes away. Nobody needs a taxi home.

By breakfast the camels are grazing in the lower paddock and the peacocks have the lawn to themselves.

The couple wakes on the estate where it all happened. Nobody got back in a car.

Congratulations to Anna Reza, Carleen Wickham, Natalia Arisa and the whole events team, and thank you to every couple who took the time to rate their day. These awards are yours as much as ours. — Marnong Estate

Quick answers about this Melbourne wedding venue

What did Marnong Estate win at the 2026 ABIA Wedding Awards?

Marnong Estate was named runner-up in four categories at the 2026 Victorian ABIA Wedding Awards, released on 6 October 2026: Ceremony Venue, Wedding Reception Venue, Wedding Accommodation and Function Coordinator. A year earlier, it won Wedding Reception Venue at the 2025 Victorian ABIA Wedding Awards.

Where is Marnong Estate?

Marnong Estate is a Melbourne wedding venue on a 1,200-acre vineyard and farm estate at 2335 Mickleham Road, Mickleham, in Melbourne’s north. It is about 35 minutes’ drive from the Melbourne CBD and 15 minutes from Melbourne Airport.

How many guests can Marnong Estate hold for a wedding?

Up to 300 guests. Here is what each space holds:

The Angliss (reception): 200 seated, 300 standing
The Woolshed (reception): 110 seated, 200 standing
The Green Grove (reception): 80 seated, 120 standing
The Secret Garden (ceremony): 200 guests, 50 seated and 150 standing
The Green Grove (ceremony): 150 guests, 50 seated and 100 standing
The Lookout Marquee (ceremony): 100 guests, 50 seated and 50 standing

Can wedding guests stay overnight at Marnong Estate?

Yes. The Homestead, a restored heritage house with four suites, is reserved for the wedding party of couples who hold their reception in The Angliss. Ten two-bedroom cabins with private ensuites add 20 rooms, each cabin sleeping up to four guests.

How do I enquire about a wedding at Marnong Estate?

To enquire about this Melbourne wedding venue, submit the wedding enquiry form and an events specialist will follow up with availability and a quote, or call (03) 9216 3300.

The Best Sunset Near Melbourne Is 35 Minutes North

Dani Watson — Tue, 15 Sep 2026 10:05:36 +0000

September on the main lawn: blankets out, camels in the paddock below, and the best sunset near Melbourne.Dani Watson

Marnong Journal · Melbourne’s North

Melbourne faces the wrong way for it. The best sunset near Melbourne is in Melbourne’s North, 35 minutes from the city, where a panoramic view runs 31 kilometres west and stops at a mountain.

Melbourne is a city that faces the wrong way for sunset.

The bay sits to the south and west, which sounds promising until you stand on it. St Kilda gives you water, but a flat horizon. The Dandenongs put the light behind you. Most of us see the good part of the evening through a windscreen on the Tullamarine, which is a shame, because the light out here is extraordinary and almost nobody stops for it.

Thirty-five minutes north of the city, at Marnong Estate in Mickleham, is the best sunset near Melbourne. Melbourne’s North is not where most people think to look. It should be. The view here is panoramic: west across paddock and vine, and on, all the way to the Macedon Ranges. When the sun goes, it goes over a mountain.

This is a guide to the best sunset near Melbourne. When to come, where to stand, what changes with the season, and what to know before you drive out.

Why the light works here

The best sunset near Melbourne is mostly geometry, and Marnong has been dealt a good hand.

The estate sits on a rise, and La Vètta takes its name from the summit it stands on. From the main lawn the view is panoramic, a long, open sweep of country. No suburb in the frame. Just the Macedon Ranges along the skyline, with Mount Macedon itself, a thousand metres high, sitting west-north-west, 31 kilometres away.

That distance does the work. Close-range sunsets are pretty. Long-range sunsets are atmospheric, in the literal sense. Over 31 kilometres of air the light scatters all the way to your eye. Blue goes first. What survives is the warm end of the spectrum, and it arrives in layers: the ridge flat and violet, the middle distance still gold, the paddock at your feet lit like a stage.

“Photographers call it aerial perspective. Everyone else calls it the reason they stopped talking for a minute.”

Golden hour in the paddock below the main lawn, where the camels graze.Dani Watson

When the sun sets behind Mount Macedon

The sun does not set in the same place all year. In December it goes down far to the south-west. Through autumn it swings north, and on the shortest days of winter it sets in the north-west, as far north as it ever gets. Then it turns back.

Mount Macedon sits at the very end of that arc. So the mountain is a winter show. From about late May to mid-July, the sun sets into the mountain’s southern shoulder. On the shortest day, around 21 June, it comes closest to the summit. For the last few minutes the ranges are a black cut-out with fire behind them, and the whole thing is over by twenty past five.

The western horizon from the main lawn. The sun’s setting point swings about sixty degrees across the year and reaches Mount Macedon only in midwinter. Bearings calculated from the estate’s coordinates.

The rest of the year is no consolation prize. Midsummer puts the sun well to the left of the ranges, over open country, and gives the longest afterglow of the year: the sky still working at nine o’clock, the paddocks blue. The equinoxes put it due west. Different sunset. Same view.

When to arrive

The time that matters is not sunset. It is the hour before it.

Golden hour on the main lawn starts when the sun drops to about ten degrees above the ridge. From then the estate changes character. The bluestone of the homestead goes honey-coloured, the vine rows throw long stripes across the slope, and the whole property warms.

SeasonSunsetArrive

Early September6:00pm5:00pm

Early November7:55pm6:55pm

Early JanuaryThe latest sunset of the year.8:45pm7:45pm

Early February8:30pm7:30pm

Late May to mid-JulyThe Mount Macedon window, and the earliest sunsets of the year. Bring a coat.5:10–5:20pm4:15pm

Then stay. The best colour is not at sunset. It comes eight to fifteen minutes after, when the sun is below the ridge and lighting the cloud from underneath. Most people leave before it happens.

La Vètta at dusk, at the top of the estate.Gareth Sobey Photography

Picnic rugs on the main lawn as the sun drops.Dani Watson

Thirty-one kilometres of air: the ridges fade in layers to the ranges.Dani Watson

Where to watch the best sunset near Melbourne

The main lawn. The obvious answer and the right one. It is the widest view on the estate, open to the ranges, and it is where Vista sits. Bring a picnic blanket. If you only do one thing, do this.
La Vètta’s windows. The answer when the weather is doing something Melbourne. The dining room’s glass faces the same view, so a booking is a sunset with a roof on it. Book the Chef’s Journey to secure a window table.
The vineyard. It runs south-west from the lawn, down toward the cabins, which puts it right under the summer sunset.
The Cellar Door terrace. For the reverse sunset. Once the sun is down, turn around: the pastels wrap round to the north, and this is where to watch them.

A front row seat

Marnong calls itself Melbourne’s best sunset location, and at La Vètta you can have a front row seat. In the hatted dining room, the ranges fill the glass as the light goes.

For something looser, there is Vista, Italian Street Kitchen, right on the main lawn. Grab a pizza and a glass of wine or a cocktail, spread your blanket and settle in for the show. Vista is walk-in only and its hours are seasonal, so check the hours before you come and order before the light goes.

Or book a table at Cucina 3064, the estate’s Italian kitchen. Watch the sunset from the lawn, then walk in for pizza and pasta. The estate itself is open until 10pm.

A window table at La Vètta, and the ranges at sunset.Dani Watson

The dining room as the light goes.Dani Watson

Know before you go

A few house rules before you drive out for the best sunset near Melbourne, all of them for good reasons.

No pets. Marnong is a working farm, and camels, peacocks, kangaroos, wombats and echidnas all live on the estate. Guide dogs and assistance dogs are welcome in their approved jacket.
Picnic blankets, yes. Outside food and drink, no. Marnong is a licensed venue, so nothing from outside the estate: no hampers, no eskies, no BYO. Grab a bite and a drink from Vista, or book at Cucina 3064 or La Vètta.
Cameras. Phones, compacts and action cameras are fine. DSLR and mirrorless cameras, tripods and drones need a photography permit, arranged in advance through reception.
Hours. The estate is open 8am to 10pm daily, so the sunset is never the thing you miss. Each venue keeps its own hours, which change with the season: see the hours of operation.

Getting here

Marnong Estate, 2335 Mickleham Road, Mickleham. About 35 minutes from the Melbourne CBD and 15 from the airport. The best sunset near Melbourne costs nothing to watch: entry is free, seven days a week.

The drive back to the city runs south, with the afterglow behind you. Take the long way.

Quick answers

Where is the best sunset near Melbourne?

The best sunset near Melbourne is in Melbourne's North, at Marnong Estate in Mickleham. Thirty-five minutes from the CBD, its panoramic views run west-north-west across open country to Mount Macedon, 31 kilometres away. The main lawn has the widest view, entry is free and the estate is open 8am to 10pm daily.

When does the sun set behind Mount Macedon from Marnong Estate?

In midwinter. From about late May to mid-July the sun sets into the southern shoulder of Mount Macedon, coming closest to the summit on the shortest day of the year, around 21 June.

What time is sunset at Marnong Estate?

About 8:45pm in early January, 6pm in early September and 5:10pm in mid-June. Arrive an hour before for golden hour and stay 10 to 15 minutes after for the best colour.

Do I need to book to watch the sunset?

No. Entry to the estate is free, seven days a week. Bookings are recommended for the restaurants, especially on weekends. At La Vètta, booking the Chef’s Journey secures a window table.

Can I bring my dog to Marnong Estate?

No. Marnong is a working farm with animals roaming the estate, so pets are not permitted. Guide dogs and assistance dogs are welcome when wearing their approved assistance-animal jacket.

Can I bring a picnic or my own drinks?

Bring the picnic blanket, but not the picnic. Marnong is a licensed venue, so no outside food or drink is permitted. Grab a pizza and a glass of wine or a cocktail from Vista, Italian Street Kitchen, on the main lawn, or book a table at Cucina 3064 or La Vètta.

Can I bring my camera?

Phones, compact cameras and small action cameras are welcome. DSLR and mirrorless cameras, tripods, lighting and drones need a photography permit, arranged in advance through reception on (03) 9216 3300.

The Marnong Table: Gnocchi alle Cicale

Dani Watson — Fri, 01 May 2026 07:07:09 +0000

Download The Recipe as PDF

At Marnong Estate, lunch rarely feels rushed.

Tables fill, glasses are poured, and before long the afternoon settles in. The vineyard stretches out beyond the dining room, wide and open, setting the pace without needing to say a word.

The Marnong Table is a way to bring a small part of that experience home—recipes that reflect what’s served here, shaped by the landscape around them.

Created by La Vètta Kitchen

Signature dining at Marnong Estate

A Dish Worth Sitting Down For

Gnocchi alle Cicale is built around simplicity, but it’s the kind that relies on care.

Soft gnocchi are folded through a warm Moreton Bay bug brodo, finished with butter, garlic, and a touch of chilli. The sauce is light but full of flavour, carrying the sweetness of the seafood without overwhelming it.

Everything works together quietly—the gnocchi holding their shape, the brodo coating each piece, the parsley lifting it at the end.

It’s not complicated, but it’s precise. And that’s what makes it memorable.

Where It Belongs

At Marnong, this is the kind of dish that lands in the middle of the table and doesn’t stay there long.

It’s shared between plates, eaten slowly, and paired with a glass of Single Vineyard Fiano. The wine cuts through the butter and brings a fresh edge to the dish, balancing each bite.

Outside, the vines sit still in the distance. Inside, the table settles into that point where no one is in a hurry to leave.

That’s the moment this dish is made for.

Gnocchi alle Cicale Recipe

Gnocchi in Moreton Bay Bug Brodo
Serves 4

Ingredients

For the Gnocchi:
500g potatoes, peeled
25g grated Parmigiano Reggiano
175g plain flour (or 115g if using gluten-free flour)
7g fine salt
1 egg

– OR –
500g quality store-bought gnocchi

For the Sauce:
300g Moreton Bay bug meat, cut into bite-sized pieces
2 cloves garlic, minced
1 small red chilli, finely chopped (to taste)
2 knobs unsalted butter (or more to taste)
1 tbsp extra virgin olive oil
500ml Marnong Estate Moreton Bay Bug Brodo
Handful of fresh parsley, finely chopped
Flaky salt and cracked black pepper, to season

Method

Boil the potatoes in salted water until tender. Drain well and allow steam to escape. While still warm, mash or pass through a ricer until smooth.
Add Parmesan, flour, salt, and egg. Bring together gently into a soft dough.

(Skip to Step 3 if using store-bought gnocchi.)
Lightly flour your bench. Roll the dough into 2cm-thick logs and cut into bite-sized pieces. Dust with flour and set aside.
In a wide pan, heat olive oil and butter over medium heat. Add garlic and chilli, cooking briefly until fragrant.
Pour in the Moreton Bay Bug Brodo and bring to a gentle simmer. Add the bug meat and cook for 2–3 minutes until just opaque. Adjust butter if needed.
Cook the gnocchi in salted boiling water until they float. Allow a further 30 seconds, then drain.
Add gnocchi to the sauce, folding gently. Finish with parsley, salt, and cracked black pepper.

To Serve

Serve straight away, with the brodo spooned over generously. Finish with parsley and a drizzle of olive oil.

Pair with Marnong Estate Single Vineyard Fiano.

A Reason to Come Back

You can recreate this dish at home, and it will still be good.

But it’s different when it’s eaten here—when the table fills, the wine is poured, and the afternoon stretches just a little longer than expected.

That’s the part that doesn’t translate to a recipe.

Velvet Hour at Peacock Lounge

Pavan Veera — Mon, 02 Feb 2026 01:00:47 +0000

This isn’t Happy Hour. It’s something else entirely.

The evening at La Vètta used to begin at dinner. Now, it begins earlier.
Introducing Velvet Hour at Peacock Lounge. Thursday to Sunday. 4–6:30pm.
A deliberate pause before the night unfolds. Low light. Polished service. No rush.

Hand-selected seafood. Refined cocktails. Measured detail in every pour.

This isn’t a discount window. It’s a ritual before dinner.

We didn’t lower the bar.

Recognised with a Chef’s Hat by The Age Good Food Guide, La Vètta is built on precision.
Velvet Hour carries that same standard — just with a different mood.

$12 | Prosecco
$10 | Peroni on Tap
$15 | Aperol Spritz
$3 | Oysters (available from 4:30pm)

Arrive early. Stay longer. Let the evening unfold properly.

BOOK NOW

FULL DRINKS LIST

SNACK MENU

The Viridian Greenvale Petting Zoo

Pavan Veera — Thu, 06 Nov 2025 01:35:27 +0000

The Viridian Greenvale Petting Zoo at Marnong Estate was everything a family day should be — relaxed, joyful, and full of little discoveries.

It was one of those perfect spring mornings — warm air, blue skies, and that easy feeling when everything just falls into place. Mia and Luca were buzzing before we’d even parked the car, guessing which animals they might see first.

My day started with a coffee in hand — a freshly brewed cup thanks to Viridian Greenvale, who helped bring the day to life. From the Main Lawn, I could already hear laughter, the bleating of sheep, and the occasional squeal of excitement. That was when I knew it was going to be a good day at the Viridian Greenvale Petting Zoo.

Mia’s Morning of Excitement

For Mia, the Petting Zoo at Marnong Estate was everything she imagined. Within minutes, she was laughing as a cheeky sheep chased her around the pen. “It was a bit scary,” she said between giggles, “but mostly amazing and funny.”

As the morning went on, she grew braver. She fed the chickens, patted a donkey, and named her favourite new friend: Lucy the Camel. Because of this, the camel rides quickly became the highlight of her day — an experience made possible with the support of Viridian Greenvale.

Families gathered along the fences, phones ready to capture the moment. When it was Mia’s turn, she climbed up and beamed from ear to ear. “Up there, it felt like I was on top of my roof,” she said proudly.

Later, she reached out and ran her hand along Lucy’s fur. “It feels like soft hay,” she whispered. It was such a simple moment, yet one of those that stays with you.

Luca’s Day of Fun, Bumpy and Different Adventures

Meanwhile, Luca was off making friends of his own. He named a sheep Johnny and decided instantly that he was the best of the bunch. He loved how “the goats felt soft and safe around us” and laughed watching the camels chew endlessly beside him.

Like his sister, Luca couldn’t get enough of the camel rides. When he finally climbed down, he looked up and said, “They were bigger than I expected. It was fun and bumpy.”

That’s Luca all over — full of imagination and big ideas. When I asked which animal he’d take home if he could, he grinned and said, “The crocodile — to defend me.” I had to laugh at that.

Even so, his favourite part was the pigs. “They made me laugh,” he said. And he wasn’t wrong — they were loud, messy, and completely themselves.

Why Families Loved the Viridian Greenvale Petting Zoo

As the afternoon faded and we packed up to leave, Mia summed it up perfectly: “The Viridian Greenvale Petting Zoo felt amazing, a bit scary and a bit funny.”

She was right — it was all of that, and more. It was a day filled with sunshine, animals, laughter, and that rare chance to slow down and see the world the way your kids do.

With open eyes, muddy shoes, and pure joy that lasted the whole drive home, it reminded us what days like this are all about.

Finally, I couldn’t help but feel grateful — for the animals, the laughter, and for Viridian Greenvale, whose support helped make this family day one we’ll never forget.

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The Surprise on the Hill: La Vètta Earns Its First Hat

Dani Watson — Fri, 24 Oct 2025 04:07:52 +0000

The La Vètta dining room, hatted in the Good Food Guide 2026, at the top of Marnong Estate in Mickleham.

Marnong Journal · Food & Wine

La Vètta at Marnong Estate has earned its first hat, in The Age Good Food Guide 2026, with a score of 15 out of 20. The kitchen behind it is led by executive chef Greg Feck and head chef Marc Vadeboncoeur.

The critic came in for lunch like any other guest, and paid like one. Nobody in the room knew. The Age’s reviewers book under other names and settle their own bills, and a restaurant learns it has been judged only when the words appear in print.

For La Vètta, those words appeared on 25 October 2024. The Age called it “one of Melbourne’s most surprising destinations” and scored it 15 out of 20, the mark for a hat. A year later, in October 2025, The Age Good Food Guide 2026 put that hat in print beside the restaurant’s name for the first time.

Hats tend to gather in the inner city. In the Good Food Guide 2026, this one went to a 110-seat dining room on a 485-hectare cattle farm, 15 minutes north of Melbourne Airport.

What the critic ate

The meal that earned the Good Food Guide 2026 hat was not fussy. It leaned, in the critic’s words, “hard into steak and pasta”, and most plates passed over a wood grill or through a domed wood-fired oven on their way to the table.

Mortadella came threaded onto skewers and cooked over charcoal until the fat ran. Paccheri, extruded in house, arrived in a buttery bisque made from the shells of Moreton Bay bugs, and it was the pasta, not the shellfish, that won the critic over. Carrots were blistered in the oven and finished with seeds and herb oil. The review said they had been “turned into heroes”.

The go-to dish was wagyu flank steak, cooked as asked and seasoned well. “There’s confidence in simplicity,” the critic wrote. Dessert was tiramisu, made with eggs from the estate’s own hens and scooped from a large bowl at the table.

Spiedo: mortadella skewers, cooked over charcoal.

Paccheri with Moreton Bay bug, in a bisque made from the shells.

Carrots blistered in the wood oven, with seeds and herb oil.

Steak off the grill, with chimichurri and lemon.

The chefs behind the Good Food Guide 2026 hat

Executive chef Greg Feck had been cooking Italian food in Melbourne for 30 years before he came up the hill. A New Zealander, he had cooked at Richmond Hill Cafe & Larder, at the St Kilda fine diner Sapore, and at two Hawthorn rooms, Crabapple Kitchen and the Venetian bar Vaporetto.

At La Vètta he works alongside head chef Marc Vadeboncoeur. Together they have built a menu that is Italian at heart and plain-spoken in style, and they cook it at scale: a full dining room at lunch, with a cellar door, a café and a woolshed of wedding guests on the same estate.

They also cook for the neighbourhood. The review noted that most of the meat dishes are halal, and that some Italian recipes have been adjusted to suit, with ragù made without wine. The crowd in the room, the critic observed, looks like the northern suburbs around it.

Owner Dino Strano grew up in those suburbs. He bought the property in 2016 as a hobby farm, and told The Age the decision to open it to the public came almost immediately.

“The day after, I looked at the view and said, ‘We have to share it.’”
Dino Strano, owner, Marnong Estate, to The Age

Lunch at a window table, with the estate’s paddocks below.Gareth Sobey Photography

A room made for the view

The dining room is long and open. Leather banquettes run down both sides, terracotta pendants hang from a slatted timber ceiling, and the far wall is glass, framing farmland that runs to the horizon. The critic found the floor staff “well-schooled” and “genuinely proud of their work”.

Window tables look out over the plains north of Melbourne.

Lunch service in the dining room.

Wine follows the same logic as the food. The review’s advice was to drink what grows on the estate, and to look to the Italian varieties on the list. It named pinot grigio, fiano and montepulciano as natural partners for the menu.

A carpaccio-style starter, with a glass of rosé.

Pasta made by hand, with a glass of white.

Steak and wood-roasted carrots, with a Marnong red.

Why a hat in Mickleham matters

The Good Food Guide has long been a map of where Melbourne eats, and for most of its history that map has stopped short of the Ring Road. Mickleham sits in the City of Hume, one of the fastest-growing municipalities in Victoria, where new housing estates have arrived faster than places to celebrate in them.

A hat in the Good Food Guide 2026 changes that. It tells diners in Fitzroy and South Yarra that the drive is worth making. It tells families in Craigieburn, Greenvale and Sunbury that a special night out no longer means a trip into town.

Steak, finished with jus at the table.

Semifreddo with piped chocolate, a sugared tuile and poached fruit.

Tiramisu, made with eggs from the estate’s hens.

The bill, by the critic’s reckoning, came to about $250 for two before drinks. The view comes free.

Congratulations to executive chef Greg Feck, head chef Marc Vadeboncoeur and the whole La Vètta team, in the kitchen and on the floor, on a first hat in the Good Food Guide 2026.Marnong Estate

Quick answers

When did La Vètta receive its first hat?

In The Age Good Food Guide 2026, published in October 2025, with a score of 15 out of 20. The Age had reviewed La Vètta in October 2024.

Who were the chefs at La Vètta for the Good Food Guide 2026?

Executive chef Greg Feck and head chef Marc Vadeboncoeur led the kitchen that earned La Vètta its first hat.

What did The Age recommend ordering at La Vètta?

The review named wagyu flank steak as the go-to dish, and praised house-extruded paccheri with Moreton Bay bug, chargrilled mortadella skewers, wood-roasted carrots and tiramisu scooped at the table. Menus change with the seasons.

How far is La Vètta from Melbourne?

La Vètta is at Marnong Estate, 2335 Mickleham Road, Mickleham. It is about 15 minutes north of Melbourne Airport and roughly 35 minutes from the CBD.

Best Melbourne Wedding Reception Venue 2025

Dani Watson — Fri, 05 Sep 2025 06:08:00 +0000

The Angliss, dressed for Marnong’s winter wedding showcase in July 2025.Photo: Dani Watson

Marnong Journal · Weddings

At the 2025 ABIA Wedding Awards, couples named Marnong Estate Victoria’s best wedding reception venue. Stand at the windows of The Angliss at sunset and the reason is in front of you.

Published 5 September 2025

On a Sunday afternoon in February, under the timber-and-glass roof of The Green Grove, a bride and groom walked back up the aisle through a storm of white confetti. Their guests were on their feet. Somebody near the front was still throwing.

Not long after, the photographer found them alone in the arched hallway of The Homestead, the estate’s heritage house, before the night properly began.

February 2025: confetti in The Green Grove, then a quiet moment in The Homestead.Photos: Love & Other

That night, the one between the vows and the last song, is the part of a wedding Marnong Estate has built itself around. In 2025, the couples who spent theirs here said it does it better than anyone in the state.

Marnong Estate, a Melbourne wedding reception venue spread across 1,200 acres of vines and pasture in Mickleham, took out the Wedding Reception Venue category at the 2025 Victorian ABIA Wedding Awards. It was also a finalist for Ceremony Venue and for Function Coordinator.

WinnerReception Venue

FinalistCeremony Venue

FinalistFunction Coordinator

The trophy was handed over on 2 September 2025, at the Victorian ABIA Wedding Awards night. The gold lettering on the black glass says it plainly: Wedding Reception Venue. Winner. Victoria. Marnong Estate.

The Marnong Estate team with the trophy on awards night, 2 September 2025.Photo: Sherman Tan Studio

The trophy, and the winners on stage at the 2025 Victorian ABIA Wedding Awards.Stage photo: Sherman Tan Studio

The Australian Bridal Industry Academy decides these awards on couples’ own verdicts. Every business is independently rated and reviewed by couples married in the previous 12 months, and ABIA says those it recognises scored above 95 per cent. Nobody tours the venue with a clipboard. A category is won the slow way, one Saturday at a time, across a whole season of weddings.

Read the reviews behind this one and the same words keep coming back. “We couldn’t have asked for a more perfect wedding reception venue,” wrote Huimin and Joe. Naomi and Josh were sold before they had seen anywhere else: “After visiting just one venue, we knew it was the perfect fit.”

That makes the reception the hardest category of all to win. A ceremony lasts 20 minutes. A reception lasts five or six hours, and every one of them is on show: the welcome, the timing of the entrées, the speeches, the moment the dance floor opens, the last drink. Guests forget the order of service. They remember the night.

The room that won it

The room that carried the vote is The Angliss, the first-floor heart of this Melbourne wedding reception venue. In July, for the estate’s winter wedding showcase, it was dressed the way couples tend to picture it: chandeliers over the dance floor, fabric swagged across the ceiling, candles in tall glass running down the tables.

None of it competes with the far wall. The glass there runs floor to ceiling, and beyond it the paddocks fall away toward the Macedon Ranges. Most reception rooms have to be decorated into feeling special. This one comes with a horizon.

Two hundred guests can sit down to dinner, or 300 can stand. And an Angliss booking brings the wedding party something a hotel ballroom cannot: The Homestead, the heritage house with its four suites and arched hallways, for their own use. The couple dresses there, slips out for photographs on the estate, and comes back to the same rooms at the end of the night.

Three rooms, three kinds of night

Not every couple wants the big room. The Woolshed suits a party that wants timber, warmth and a dance floor close to the tables; it seats 110 and fits 200 on their feet. The Green Grove, where that February ceremony was held, turns from ceremony to dinner for 80, or 120 standing. Between the three, this Melbourne wedding reception venue can host an intimate dinner or a celebration for 300.

What reaches the table

Ask guests what they remember about a reception and the food comes second only to the speeches. Marnong treats that seriously. Every wedding menu comes from the kitchen of events chef Natalia Arisa, and the estate also runs La Vètta, a restaurant holding a hat in The Age Good Food Guide, and the bottles on the reception tables come from Marnong’s own Sunbury-region vineyard.

Kira and Patrick put it best. The food, they wrote, was “not just ‘good for a wedding’, it was genuinely amazing.”

Before the first course

Couples also put Marnong among the state’s finalists for Ceremony Venue. Every ceremony space comes set with 50 chairs. The open-air Secret Garden takes up to 200 guests, 150 of them standing. The Green Grove takes 150, and the Lookout Marquee, looking toward the ranges, takes 100.

The people who make it run

The Function Coordinator nomination is the quiet one. It belongs to the people who answer the 11pm email about table numbers, who know which aunt cannot sit near which uncle, and who have already moved the canapés inside when the forecast turns. Even the most beautiful Melbourne wedding reception venue can fall apart on the night. Couples noticed that this one did not. Lauren and Matthew wrote that the staff “accommodated to our needs in the day and eased any stress.”

At Marnong those people have names. Anna Reza manages sales and events, and events chef Natalia Arisa runs the wedding kitchen. Senior wedding and events coordinator Carleen Wickham leads the coordination team.

Where the night ends

At this Melbourne wedding reception venue, last drinks do not mean a long drive. Alongside The Homestead, ten vineyard cabins, two bedrooms and an ensuite in every one, give family and friends 20 rooms on the estate. Melbourne Airport is a 15-minute trip for anyone flying in.

The ceremony took 20 minutes. The reception took the rest of the night. In 2025, Victoria’s couples decided nobody does that part better.

To every couple who chose Marnong in 2025 and then took the time to tell ABIA about it: thank you. And to Anna, Natalia, Carleen and the events, kitchen and floor teams who earned it, well done. — Marnong Estate

Reception questions, answered

Which venue won Wedding Reception Venue at the 2025 Victorian ABIA Wedding Awards?

Marnong Estate in Mickleham won Wedding Reception Venue at the 2025 Victorian ABIA Wedding Awards. It was also a finalist for Ceremony Venue and Function Coordinator.

What is The Angliss at Marnong Estate?

The Angliss is Marnong Estate’s signature reception room. On the first floor, it seats 200 or fits 300 standing, with paddock and mountain views toward the Macedon Ranges. An Angliss booking includes exclusive use of The Homestead, a heritage house with four suites, for the wedding party.

How many guests can a wedding reception at Marnong Estate hold?

Up to 300 guests.

The Angliss: dinner for 200, or 300 standing
The Woolshed: dinner for 110, or 200 standing
The Green Grove: dinner for 80, or 120 standing

Is there on-site accommodation for wedding guests?

Yes. Angliss weddings include The Homestead, a heritage home with four suites, for the wedding party. Guests can book the estate’s ten vineyard cabins: two bedrooms and an ensuite apiece, 20 rooms in all.

How far is Marnong Estate from Melbourne?

This Melbourne wedding reception venue sits at 2335 Mickleham Road in Mickleham, on the city’s northern edge. The drive from the Melbourne CBD takes around 35 minutes, and Melbourne Airport is 15 minutes away.

Truffle Dinner at Marnong Estate – La Vètta x Flinders Truffles

Pavan Veera — Fri, 29 Aug 2025 03:20:38 +0000

A Taste of the Undiscovered

On a crisp winter’s evening in July, La Vètta’s dining room transformed into the setting for a one-night-only truffle dinner at Marnong Estate. Guests arrived to the scent of woodsmoke and the unmistakable aroma of freshly harvested Victorian black truffle. It was a fitting introduction to a night dedicated to seasonality, craftsmanship, and connection.

From the first course to the final pour, this truffle dinner offered more than a meal. It became a celebration of flavour, a sense of place, and the joy of eating with the seasons.

A Warm Welcome to the Truffle Dinner

Executive Chef Greg Feck welcomed guests with humour and gratitude. He thanked them for braving a “freezing Wednesday night” to share something special. Greg explained that he kept this truffle dinner intimate on purpose. By hosting fewer people, he and his team could prepare every dish with care.

The menu drew inspiration from Venetian spice routes and the depth of wood-fired cooking. Black truffle featured generously in every course. However, before serving the first dish, Greg introduced the evening’s special guest: the truffle growers.

The Story Behind the Truffle Dinner – Flinders Truffles

Tony and Jane from Flinders Truffles travelled from the Mornington Peninsula to share his story. What began as a passion project has grown into one of Victoria’s most respected truffle farms.

Now in its eighth year, the farm produces between 35 and 40 kilograms of truffle each week during harvest. Tony explained how Spanish farming traditions inspired their approach. He emphasised how their methods combine science with intuition while always prioritising quality.

Behind the scenes, Jane trains their Lagotto Romagnolo truffle dogs. Their finely tuned noses detect perfectly ripened truffles underground. The evening’s centrepiece — a flawless black truffle under a glass cloche — had been unearthed that very morning.

Tony stressed that freshness sets their truffles apart. Unlike synthetic oils or mass-produced products, their Tuber melanosporum — French black truffle — is subtle, earthy, and complex. It lingers on the palate, elevates each dish, and transforms the dining experience.

Sustainability remains central to their work. After each harvest, they return spores to the soil. As a result, the balance between truffle, tree, and earth continues for future seasons. In Tony’s words: “The truffle depends on the tree, the tree on the truffle, and the dog to find them.”

A Menu Made for the Truffle Dinner

From the very first bite — fermented potato focaccia with house-churned truffle butter — diners were immersed in flavours that showcased truffle.

Menu highlights included:

Tortina di Capesante – Tartlet of salt-baked Jerusalem artichoke, truffle scallop, XO scallop floss, purslane
Trota Oceanica – Tasmanian ocean trout ‘semi stagionato’, burnt leek and black truffle crema, caviar, nasturtium
Tortellini all’Anatra – Venetian slow-braised duck ragù, Single Vineyard Pinot Noir, porcini, salvia, and clear truffle salsa
Ruby Reserve Wagyu Flank – Black truffle sauce ‘Diane’ with fermented Otway shiitake mushroom

Greg used spices such as cassia bark, saffron, cinnamon, and curry leaves to add warmth. Even so, truffle remained the star of every dish. Guests lingered over each course, enjoying how truffle tied flavours together.

An Exclusive Truffle Dinner Tasting

The truffle dinner at Marnong Estate included another rare treat. Guests became the first to taste the 2024 Marnong Estate Single Vineyard Chardonnay. The team poured the wine straight from the tank into bottles with handwritten labels.

They paired the Chardonnay with Venetian duck ragù tortellini, porcini, salvia, and clear truffle salsa. As a result, the flavours revealed a perfect harmony between food and wine. For many diners, this exclusive tasting stood out as one of the night’s highlights.

Wine Pairings at the Truffle Dinner

Later in the evening, the team revealed Marnong Estate’s first-ever Sangiovese. Cellar Door Manager Mim introduced the 2024 vintage with pride. He described it as “a true reflection of time and place.”

The vineyard crew hand-harvested Brunello clones and fermented them naturally with minimal intervention. As a result, the wine displayed bright red-cherry notes, fine tannins, and refreshing acidity. The Sangiovese complemented the richness of Wagyu while echoing the earthy depth of black truffle.

This debut vintage signalled a new chapter for Marnong Estate’s winemaking: elegant, expressive, and proudly influenced by Italian heritage.

A Final Word from the Chef

As dessert was cleared and the final glasses poured, Greg Feck returned to close the evening. He thanked the growers, winemakers, kitchen, front-of-house staff, and guests. Reflecting on the collaboration with Flinders Truffles, he hinted at more truffle dinners in the future.

He ended the night with humour and pride:

“There are 20 regions in Italy — but I reckon we’re the 21st. The undiscovered one. The one-stop Italian gastronomic stop up here.”

The truffle dinner at La Vètta concluded on that note, leaving behind full hearts, empty plates, and the lingering scent of truffle in the air.

Craft Markets at Marnong Estate

Pavan Veera — Mon, 30 Jun 2025 01:42:02 +0000

A Creative Kind of Sunday: Explore the Craft Market at Marnong Estate

The Craft Market at Marnong Estate was more than just a Sunday outing — it was a vibrant celebration of craftsmanship, community, and creativity. Set against the breathtaking backdrop of the Macedon Ranges, this much-loved artisan market was proudly presented in collaboration with Craft Markets Australia, bringing together local makers, curious visitors, and a shared love for all things handmade.

A Handmade Haven: Morning at the Craft Market at Marnong Estate

As the morning sun lit up the estate, the craft market came to life. The aroma of fresh barista coffee mingled with the crisp country air. Makers from across Victoria gathered to share what they love most — creating beautiful, meaningful pieces by hand.

From the very first stall to the final treat, it was clear this was no ordinary regional market. Whether you were a first-time browser or a returning guest, the Craft Market at Marnong Estate offered one of the most welcoming, sensory-rich handmade shopping experiences in Victoria.

Handmade Treasures and Local Makers to Discover

Guests wandered from table to table, discovering an array of one-of-a-kind finds. There were hand-poured candles scented with nostalgic blends and natural skincare products infused with botanical oils. Meanwhile, colourful crochet pieces added pops of personality.

In addition, some stalls featured jewellery made from repurposed toys, while others showcased bold kitchen prints, clay-based soaps, and buttery baked goods — all crafted with care and intention. Most importantly, every piece reflected the story, passion, and creativity of its maker.

Food, Flavour and Creativity at the Market

Of course, no visit to the Craft Market at Marnong Estate would be complete without something delicious. Guests indulged in made-to-order bacon and egg rolls with homemade relish from our Breakfast Corner. Many also couldn’t resist our renowned lamb rolls with salsa verde, spit-roasted over coal.

Not only was the food a highlight, but it also brought people together. Families gathered under shady spots at Caffè Vista to enjoy a bite, while friends chatted over freshly brewed coffee. Ultimately, food, fragrance, craft and countryside all came together in perfect harmony.

Meet the Makers Behind the Market Stalls

Beyond the products themselves, it was the stories that truly set this market apart. Many makers began their journey as a creative outlet — a way to stay grounded or reconnect with family traditions. Others simply loved the process of crafting by hand and the joy it brings.

For each of them, their work wasn’t just a hobby. Instead, it was a form of self-expression and connection. Even more importantly, visitors had the chance to meet the makers and hear their stories firsthand — a rare and enriching experience.

A Craft Market Built on Connection and Meaning

What made the Craft Market at Marnong Estate so special was its focus on meaning. Guests weren’t just shopping — they were engaging, learning, and connecting. As a result, conversations flowed naturally as stallholders shared their inspirations, creative processes and even childhood memories.

For instance, some spoke about lavender grown on family farms in the Dandenongs. Others explained how their bakes feature Belgian couverture chocolate or how their ceramic glazes are inspired by the Australian bush. Regardless of the product, every corner offered something heartfelt to discover.

Family-Friendly Fun in the Macedon Ranges

Throughout the day, families lingered in the sun. Children visited the camels on The Main Lawn, while adults relaxed with estate-grown wine at Caffè Vista. Thanks to the wide-open space and relaxed atmosphere, it was easy to slow down and explore together.

As a result, the market wasn’t just about shopping — it was about creating memories. Kids smiled with sticky fingers after cannoli from our Cannoli Bike, while parents chatted with makers and found handmade treasures to take home.

A Creative Community at Marnong Estate

Interestingly, many stallholders had visited Marnong before — some as locals, others as wedding guests or past visitors. For a few, it was their first time showcasing their craft in a market setting. However, all agreed the response was overwhelmingly positive.

The atmosphere fostered genuine connection. Not just between customers and makers, but among stallholders themselves. Throughout the day, there was a sense of shared purpose — a creative energy that made the entire event feel vibrant and alive.

With Love, From Our Craft Market at Marnong Estate

As the sun dipped behind the hills, one thing was clear: the Craft Market at Marnong Estate was more than just a market — it was an experience. With its warm atmosphere, authentic talent, and heartfelt community, it became a must-visit event for anyone who loves handmade treasures and countryside charm.

And for those who grabbed a freshly piped cannoli on the way out? It was the sweetest way to end a Sunday well spent.

Craft Market Stalls Featured

Alilis Handprinted Eco-Creations
IG: @alilis_handprintedecocreations

Ambience By Coco
IG: @ambiencebycoco

Art By Heart
IG: @artbyheart_jo

Australian Lavender Essentials
auslavender.com.au

Bee Kool Honey
IG: @beekoolhoney

CADA Naturals
IG: @cada.naturals

Cedarwood Road
IG: @cedarwood_rd

Craft Curls
IG: @_craftycurls

Escape Artist
IG: @escape_artist_jewelry

Escape Artist Jewellery
IG: @escape_artist_jewellery

Jennie Alderton Designs
IG: @jenniealdertondesigns_

Kitchen Images
IG: @kitchenimages

Neurospicy Crafts
IG: @crochet.sisters2

Original Spirit Co.
IG: @originalspiritco

R.T Legacy Spirit Distilling
IG: @legacyspirit_co

Sandra Andersen
IG: @sandraandersen_art

SB Co
IG: @soapybutterco

Shades of Tui
shadesoftui.com.au

SI Personnalised
IG: @si_personnalised

Snowgum Distillery
IG: @snowgumdistillery

Sweet Thing Candle Studio
IG: @sweetthingcandlestudio

The Casual Potter
IG: @the_casualpotter

Veins Of Earth
IG: @veinsofearth

Vertigo Designs
IG: @vertigo.designs

Ziads Gourmet Produce
IG: @ziadgourmetproduce

Marnong Estate

Beyond the City: La Vètta Celebrated in The Age Good Food Guide

The kitchen behind the Good Food Guide 2027 hat

Fine dining in Melbourne’s north

Marnong Estate: 2026 Victorian ABIA Wedding Awards Runner-Up in Four Categories

The ceremony spaces

The reception rooms

The person who holds it together

Melbourne wedding venue accommodation: the morning after

Quick answers about this Melbourne wedding venue

What did Marnong Estate win at the 2026 ABIA Wedding Awards?

Where is Marnong Estate?

How many guests can Marnong Estate hold for a wedding?

Can wedding guests stay overnight at Marnong Estate?

How do I enquire about a wedding at Marnong Estate?

The Best Sunset Near Melbourne Is 35 Minutes North

Why the light works here

When the sun sets behind Mount Macedon

When to arrive

Where to watch the best sunset near Melbourne

A front row seat

Know before you go

Getting here

Quick answers

Where is the best sunset near Melbourne?

When does the sun set behind Mount Macedon from Marnong Estate?

What time is sunset at Marnong Estate?

Do I need to book to watch the sunset?

Can I bring my dog to Marnong Estate?

Can I bring a picnic or my own drinks?

Can I bring my camera?

The Marnong Table: Gnocchi alle Cicale

Created by La Vètta Kitchen

A Dish Worth Sitting Down For

Where It Belongs

Gnocchi alle Cicale Recipe

Ingredients

Method

To Serve

A Reason to Come Back

Velvet Hour at Peacock Lounge

This isn’t Happy Hour. It’s something else entirely.

We didn’t lower the bar.

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Quick answers

When did La Vètta receive its first hat?

Who were the chefs at La Vètta for the Good Food Guide 2026?

What did The Age recommend ordering at La Vètta?

How far is La Vètta from Melbourne?

Best Melbourne Wedding Reception Venue 2025

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Before the first course

The people who make it run

Where the night ends

Reception questions, answered

Which venue won Wedding Reception Venue at the 2025 Victorian ABIA Wedding Awards?

What is The Angliss at Marnong Estate?

How many guests can a wedding reception at Marnong Estate hold?

Is there on-site accommodation for wedding guests?

How far is Marnong Estate from Melbourne?

Truffle Dinner at Marnong Estate – La Vètta x Flinders Truffles

A Taste of the Undiscovered

A Warm Welcome to the Truffle Dinner

The Story Behind the Truffle Dinner – Flinders Truffles

A Menu Made for the Truffle Dinner