Food Pairings with Ocean Eight

SPECIAL EVENT

Food Pairings

Pairs Well With - Ocean Eight Food & Wine

At Ocean Eight, every bottle begins with the Mornington Peninsula, its cool breezes, volcanic soils, and the precision of winemaker Mike Aylward. But the real magic happens when these wines meet the table.

Across Melbourne, Ocean Eight wines have become favourites among chefs and sommeliers who understand the art of pairing. From Donovans and Tonka to Bistro Gitan and RACV Cape Schanck Resort, our wines have graced menus that celebrate the same balance of flavour, texture and restraint that defines our craft.

This is a story of food and wine, and how Ocean Eight brings them together.

17.5 / 20 POINTS

An extraordinarily complex Pinot Gris
that carries piercing (but delicious) candy-lime acidity through the wisteria and lilac floral character. Pears dipped in violet syrup. So unusual thanks to a bitterness and spiciness that is so tangible it's almost textural. It reminds me
a little bit of white vermouth, in fact. Angelica and orris root. Galangal. Ginger powder on the finish. This is actually rather gorgeous. It could well age longer
than I've indicated. Drink Now-2029

Tamlyn Currin, Jancis Robinson.com

Aylward Reserve Chardonnay — Crafted for Indulgence

When it comes to elegance and texture, the Aylward Reserve Chardonnay represents the pinnacle of Mike Aylward’s craftsmanship. Rich yet refined, it’s the perfect companion for lobster, scampi or Moreton Bay bugs kissed by smoke on the BBQ.

Wine critic Huon Hooke of The Real Review awarded this Chardonnay 96 points, praising its depth and balance — a fitting tribute to a wine that captures the essence of Red Hill.

— Nick Parkhouse, Donovans (VIC)

Chardonnay pairs well with seafood and lighter options

If one wine defines Ocean Eight’s coastal home, it’s the Verve Chardonnay. Crisp, mineral and pure, it was made for seafood, from freshly shucked oysters to seared scallops or grilled whiting.

Few restaurants understand this harmony better than Donovans, where Ocean Eight has been a fixture for over 15 years.

“Ocean Eight wines pair beautifully with our food and can equally be enjoyed by themselves. From Verve Chardonnay with our Leader Prawns to the Pinot Gris with seafood linguine — these wines are made for the coast.”

— Nick Parkhouse, Donovans (VIC)

Add a tagline

Aylward Reserve Pinot Noir — The Chef’s Choice

The Aylward Reserve Pinot Noir has earned its place as one of the most celebrated wines from Ocean Eight — and a fixture on Melbourne’s best lists.

At Bistro Gitan, Edouard Reymond has poured this Pinot for over a decade:

“Aylward Pinot has been on the list for close to 12 years. It’s a wonderfully complex Pinot with earthy characters yet bright fruit — a great value wine that’s especially loved by our Friday lunch regulars.”

Perfect with crispy-skinned duck, this wine’s balance of fruit, acidity and texture defines the artistry of cool-climate winemaking.

Pinot Gris — The Versatile Favourite

The Ocean Eight Pinot Gris is one of Australia’s most expressive examples of the variety — a wine of freshness, texture and spice that finds harmony with an array of cuisines. Whether it’s a creamy mushroom risotto or a fragrant rogan josh curry, the wine’s bright acidity cuts through richness, enhancing every bite.

At Melbourne’s acclaimed Coda and Tonka, Executive Chef Mykal Bartholomew has poured Ocean Eight Pinot Gris for more than 16 years.

“We think Ocean Eight is producing some of the best Gris in Australia. It’s been featured on our wine list for 16 years!” — Mykal Bartholomew, Coda & Tonka (VIC)

The wine has also caught international attention.

Jancis Robinson’s reviewer Tamlyn Currin awarded it 17.5/20 points, calling it:

“An extraordinarily complex Pinot Gris that carries piercing candy-lime acidity through wisteria and lilac florals… pears dipped in violet syrup. Tangibly textural, rather gorgeous. Drink now to 2029.”

“Light and bright”

Sometimes, perfection is uncomplicated. The Ocean Eight Rosé is a wine of freshness and vibrancy, ideal for long afternoons and relaxed meals. Pair it with pork and fennel sausages on the BBQ, or enjoy it alongside Kangaroo tartare as the sun dips below the Peninsula.

“One of the most adaptable rosés produced on the peninsula.”

— Aaron Christian, RACV Cape Schanck Resort (VIC)

Pinot noir

Pinot Noir — Subtle, Silky, Sophisticated

Few wines match the quiet elegance of Ocean Eight Pinot Noir. With its delicate structure and layered fruit, it pairs beautifully with terrine or chicken liver pâté — dishes that mirror its understated complexity.

This is a wine that rewards stillness: subtle, savoury, and unmistakably Ocean Eight.