Ten Minutes by Tractor is an award-winning winery and two-hatted restaurant in Main Ridge on the Mornington Peninsula, opened in 2006 and named for the three vineyards planted in 1999 that sit roughly ten minutes apart by tractor. The light-filled dining room looks out over vines and gum leaves framed like landscape paintings through large windows, with dark timber floors, linen-clothed tables and moss-bench seating. Under Head Chef Craig Lunn, whose background spans some of the UK and Europe's most respected Michelin-starred kitchens, the restaurant offers three menu formats: Essence, a concise introduction; Substance, a more layered seasonal expression; and Signature, the full tasting experience, each shaped by the property's produce, wines and surrounding landscape. The cellar door pours the estate's cool-climate Pinot Noir and Chardonnay alongside a wine list of more than 1,500 labels chosen for their sense of place, complemented by an award-winning cellar voted the best restaurant wine cellar in Australia. Guided experiences include a Terroir Masterclass tasting eight wines, vineyard tours through the high-density Gabrielle block, and a Cellar Door Dining Room offering more casual bites via the Petit Tracteur Bistro. A 2018 fire destroyed the original tasting room, restaurant and 16,000 bottles of wine, but the estate rebuilt and continues to be regarded as one of the Mornington Peninsula's premier destinations for fine dining and cool-climate wine.
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