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Zach Tinsley from Congress Wine – Saturday 9th and Sunday 10th April

Zach TInsley aertwork

another friend comes to visit

We’re super excited to host another Mischa Tropp & Friends event as part of the final few weeks of Elsie’s x Tucks pop up. On Saturday 9th April and Sunday 10th April, we welcome Zach Tinsley from Congress Wine!

Zach is another kiwi chef that flew the coop for the greener pastures of Melbourne culinary scene. Plying his trade through some of Wellington's most established restaurants, he finally landed at Congress in Collingwood. Part of the opening team as Sous Chef, Zach played an integral part in earning Congress their 1 Hat award in the Good Food Guide. Not one to rest on his laurels, Zach spread his wings over to Osteria Ilaria for a pandemic stuttered year before returning to take the reins at Congress at the beginning of 2021, this time as Head Chef.

"I am chuffed to be joining Mischa down at Tucks. I have admired from afar, Mischa's ascendancy to the boss dog of collaborations down in Red Hill. It is humbling to be asked to bring a touch of Congress whilst still flexing a little of my personal cooking style which I feel perfectly aligns with Mischa's cooking philosophy - a focus on bombs of flavour and making sure everything just tastes bloody good. Working with a chef of Mischa's calibre is the perfect opportunity for me to pick his brain on his extensive knowledge of Indian cookery and hopefully steal and/or exchange some of his recipes.”, Zach Tinsley.

Zach’s menu includes:

  • BBQ fancy ham, smoked cabbage, quince butter and "Mischa's dope dressing”
  • Murray cod wings, hot n sour cucumbers, burnt lime

“I’ve always loved Congress. But since Zach has taken the reigns, the food is just absolutely exceptional. Can’t wait to spend the weekend cooking together at Tucks!”, Mischa Tropp.

Mischa’s menu includes:

  • Chips and curry - beer battered fries with English “curry” sauce
  • Fish cutlet pao - classic Goan fish sandwich: marinated rockling, rava crumb and cabbage slaw
  • Missal Pav - Bombay street food: sprouted mung bean and coconut curry, Bombay mix and pav (Portuguese white dinner roll)

And to drink? Totally smashable Tucks wines, sangrias, frosé and cider alongside amazing award-winners from Montalto.

Hit up your besties and hit the road to Red Hill asap – whilst Elsie’s staying for now, like all summer flings, it’s not forever! You don’t want to miss the next few weeks at Tucks!

📆 Pop into Tucks for everything Elsie’s every Saturday and Sunday from, 11am – 5pm until the end of April.

✅ We’re also open on Easter Monday (18th April) and ANZAC Day (Monday 25th April) from 11am – 5pm.

❌ We’re closed on Friday 15th April (Good Friday)

💥 No bookings, walk ins only, dogs always welcome. Unfortunately, the menu cannot be altered to cater to dietary requirements.

❤️ Please give this section of our website a quick read before you head into see us:

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elsie’s x tucks: a match made in heaven

Elsies poster

elsie’s x tucks: a match made in heaven

What started as a summer fling, has now turned into an early autumn Red Hill romance! Elsie’s is officially here to stay until the end of April!

All your favourites from the Elsie’s menu (from Fish Cutlet Pav to Tandoori Chicken, Missal Pav and Chips & Curry) along with some very special specials, will be available in abundance every Saturday and Sunday from 11am – 5pm. 

The full menu is available right here:

And to drink? Totally smashable Tucks wines, sangrias, frosé and cider alongside amazing award-winners from Montalto.

Hit up your besties and hit the road to Red Hill asap – whilst Elsie’s staying for now, like all summer flings, it’s not forever! You don’t want to miss this!

💥 No bookings, walk-ins only, dogs always welcome. Unfortunately, the menu cannot be altered to cater to dietary requirements.

❤️ Please give this section of our website a quick read before you head in to see us:

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A month at Tucks by Mischa Tropp & friends

Mischa & friends poster

Following on from a delicious January care of Mischa Tropp’s Elsie’s Indian BBQ, February is all about fabulous friends at Tucks. Joining Mischa for a series of one-off events are some of Melbourne’s leading chefs who will be taking over Tucks every weekend and serving incredible food, matched with Tucks and Montalto wines, overlooking the unbeatable views across the vines.

 Inspired by their heritage, each chef will serve 2 of their favourite dishes - one prepared over the open flame, one from the Tucks kitchen. Mischa will continue to serve the very best of Elsie’s including masala dosa, chips and curry and weekly specials that reflect the freshest seasonal produce.

Here’s what’s happening, with who and when:

Tom Sarafian (

After running Rumi for three years Tom returned to the Middle East, this time visiting Iran, Beirut and Istanbul before helping open Bar Saracen in the Melbourne CBD in 2018 to critical acclaim. Bar Saracen was number one in the Herald Sun's Delicious 100 awards 'people's choice' category in 2018 - a remarkable feat in its first year - and number five in 2019.

At Saracen, Tom cooked some of the city’s favourite Arabic food, combining traditional techniques and recipes with innovative touches and beautiful local produce.

It was at Saracen that Tom’s developed his dish of hummus topped with king prawn and spanner crab, which became one of the must-eat dishes of Melbourne. The hummus that was the foundation for the dish is the same you’ll find in Sarafian Melbourne jars.

After Saracen’s closure in February 2021, Tom cooked at Little Andorra in Carlton for a four-month residency and continues to cook at events around the country.

“I’ve been wanting to collab with Mischa for a long time and am so excited to cook an Indian/ Middle Eastern BBQ together at Tucks’ beautiful winery this summer!” Tom Sarafian

Tom’s menu includes:

  1. Hummus, spanner crab and king prawns

  2. Charcoal chicken kebab, toum, pickled green chilli and parsley salad

"I love everything about Tom’s food, it’s honest, real food made with zero compromise. Tom and I have meaning to collaborate for a long time so we’re really looking forward to finally cooking together!” Mischa Tropp.

Michael Stolley (

Cef Stolley started working in the kitchen at the age of 14 and hasn't stopped nearly 20 years later. After working in kitchens throughout Perth, China and Europe, Stolley arrived in Melbourne 7 years ago. Since his arrival, Stolley has lead and launched some of Melbourne's top bars and restaurants including Mrs Singh's (alongside Jessie Singh), modern Japanese yakitori restaurant Eazy Peazy and contemporary Indian restaurant ISH. With a love of sharing food, music and design, Chef Stolley continues sharing his passions and knowledge with food lovers across Melbourne.

“I’m thrilled to be joining Mischa at Tucks for some tasty food, juicy wines and that stunning view - and sharing the experience with chefs that really love what they do. It’s collaborations like this that the hospitality industry really needs more of.” Michael Stolley.

Stolley’s menu includes:

  1. Balinese mussels “jimbaran” - sweet and spicy grilled mussels

  2. Babi Guling - roast Balinese pork belly, jasmine rice, urap salad (green beans, bean shoots, toasted coconut), sambal

"I have absolute respect for Stolley, his infectious energy in the kitchen brings out the very best in people. I am excited to see - and taste - the Indonesian treats he brings to Tucks.” Mischa Tropp.

Harry Mangat (@harry.mangat @bijidining)

Growing up, Harry Mangat believed that food brings people together. This inspired him to create a community around food; connecting with farmers, producers, chefs and customers. And after cooking for 15 years, it's still his true motivator.

Harry has worked with renowned chefs including Raymond Capaldi (Hare & Grace), Peter Gunn (IDES) and briefly staged for Ben Shewry (Attica) and, through this experience, he has further developed his passion and vision.
In 2016, he started his own pop-up restaurant called Biji Dining, where Australian produce and indigenous ingredients shine through Indian inspired dishes. Biji connects his heritage with his current home Australia. It redefines the stereotype of Indian comfort food into something more refined, imaginative and offbeat. What makes it on the plate are vibrant and punchy Indian flavours, reflections of regional street food and a strong belief in sustainability, seasonality and (always) community.

"Mischa and I share a love and passion for Indian food. Having the opportunity to cook together again is something I’m really looking forward to.” Harry Mangat.

Harry’s menu includes:

  1. BBQ pork, cabbage thoran, Akhuni sauce

  2. Cutlet pao

"Harry is a fellow Indian chef who really inspires me. He has a passion for food, and people, that you just want to be around. It has been a number of years since I last cooked with Harry and I can’t wait to do it again.” Mischa Tropp.

Mathew Woodhouse ( @mattwoodhousechef @blackslatekitchen @thetruffletruck)

Matt Woodhouse is originally from Wales. He has worked in restaurants in the UK, Auckland and Sydney as well as in luxury chalets in the French Alps. He is currently executive chef at Comma Food & Wine in Melbourne as well as running his own private chef and consultancy business Black Slate Kitchen. Matt also works with Truffle Melbourne and Melbourne Truffle Festival running events with The Truffle Truck.

“I met Mischa through a good friend and loved his style of Indian food. A lot of chefs are moving to more freelance work now and these collabs and popups are something different and exciting. Working with like-minded chefs like Mischa has been great fun and its cool to see what other people are cooking post Covid. Tucks is such a great location and the team there are on point with their service and food offering with Montalto next door.”

Matt’s menu includes:

  1. Mooloolaba prawn roll - curried mayo, cos lettuce, pickled cucumber, fried curry leaves, brioche roll

  2. Wood-fired chermoula pork neck, corn and caramelised pineapple salsa, cabbage salad

"Matt cooks good honest food that you really just want to get stuck into. After being introduced by our mutual friend, who also happens to be our veg supplier, Matt has helped me out in a bind or two. I look forward to cooking some of Matt’s food this time round.” Mischa Tropp.

An exceptional month of food and wine is ahead at Tucks.

📆 A Month at Tucks with Mischa Tropp & Friends is open every Saturday (11am – 6.30pm)and Sunday from (11am – 5pm) until Sunday 27th February.

💥 No bookings, walk ins only, dogs always welcome. Unfortunately, the menu cannot be altered to cater to dietary requirements.

❤️ Please give this section of our website a quick read before you head into see us:

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Keeping you safe

We’re so excited to welcome everyone back to Tucks!

In line with Victorian government guidelines, all visitors must:

1.               Be fully vaccinated (and be able to provide proof of vaccination)

2.               Check in on arrival using the QR code signage in the carpark

3.               Show one of the Tucks team the green tick on your phone

Whilst you’re enjoying time at Tucks, please be mindful of social distancing and good hygiene practices.

If you’re feeling unwell at all, please stay home, get tested and come and visit us another day!

For more information, please call 03 5989 8660 between 11 am – 4 pm, 7 days a week.

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live music at tucks with suzy j

Profile picture of musican

We’re super excited to have live music back at Tucks on Sunday 21st February from 12.30pm with Suzy J (@suzyj_music)

Suzy J is one of the most exciting voices to hit the Australian music industry. Her incredible vocal stylings reflect her pop, folk and, country influences. A true singer-songwriter, Suzy J will draw you in with her honest and raw lyrics, making her definitely an artist to watch. Have a listen to Suzy’s latest single “With You”

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Favourite things about Victoria’s Mornington Peninsula

Celebrate at Tucks

When the team from Visit Victoria recently asked Montalto’s Heidi Williams what her “7 Best Things To Do on the Mornington Peninsula” would be, she drew on her first-hand local knowledge to pull together the ultimate list for day trip to the area!

At the top of the list, a visit to our sister estate Montalto for a wander through their Sculpture Trail. The gentle walk takes up to an hour or so as you enjoy the spectacular collection of permanent artworks situated throughout the estate.

Click to view the full list.


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We love Pups at Tucks

Tucks is dog friendly so bring your furry pals next time you pop in for a wine or two!

And don't forget to tag your photos #pupsattucks - check out some of the other doggos that love visiting

We're open from Saturday & Sunday, 11am - 5pm!

Pictured: Crunch The Frenchie


  • All dogs must be on a leash at all times – no solo exploring allowed.
  • Dogs must stay with their owners/parents on the lawn and terrace areas – no dogs inside.
  • Keep all snoots and paws to yourselves – keep in mind that not every human or other dog loves company. Be mindful of everyone’s right to quiet enjoyment of their time at Tucks.
  • No barking, borking, berking. Chill out, dawgs.
  • No Frisbees or balls – playtime is for the park. Tucks time is quiet time.
  • Absolutely no digging. We need everything to stay in the ground.
  • Sometimes, $hit happens. When it does, do not ignore it, hide it, fling it into the garden beds or down the vines. Pick it up in a plastic bag and dispose of it immediately and responsibly.

Tucks reserves the right to very politely ask regular rule-breakers to put their tail between their legs and head home.

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• important update •

To our Tucks family,

These are challenging times indeed.

With so much troubling news, the beauty of our region continues to uplift our human spirit.

You will have your own personal way of connecting to this within yourself, and we encourage you to lean into it, as an antidote to the fear and anxiety that surrounds us right now.

If that includes coming to enjoy our shared space, we want you to know that we are taking social distancing seriously. Maybe you’d prefer to enjoy something to eat and drink out on the lawn overlooking the vines with plenty of room around you. Maybe the tree swing is more your style. There are plenty of options to enjoy time at Tucks.

Of course, we are worried by unfolding events and the impact these have on the wellbeing of our staff and families. Our concern extends to you: our Tucks family members who have and continue to put your trust in us when you visit us in Red Hill.

We will continue to be guided by advice from the Australian government regarding best practice to ensure the safest possible visitor experience and working environment for our staff.  We won’t take risks, but we will strive to remember our blessings while confronting adversity.

Wendy and Heidi join me in offering our concerns and best wishes to you and your families and communities. We stand together with you all and look forward to seeing you at Tucks again.

We’re also looking at testing some new options, for those that would prefer to dine away from the property, we’re developing this now and we will share with our local community very soon.

If anything changes, we’ll update our social media channels.

Kindest regards,

John Mitchell, Tucks

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fried chicken. enough said.

Straight from the new menu at Tucks:

Chicken thighs and drumsticks marinated in buttermilk, double coated with spiced flour and fried to absolute perfection ????


From 18th December, Tucks is open from 11am – 5pm, 5 days a week (Wednesday, Thursday, Friday, Saturday & Sunday). We’re closed on 25th & 26th December.

From 27th December, Tucks is open from 11am – 5pm, 7 days a week.

And then from 6th January, 11am – 5pm, 5 days a week (Wednesday, Thursday, Friday, Saturday & Sunday).

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pork + pinot @ tucks

Please note a 10% surcharge is applicable at weekends and 15% surcharge on public holidays.

Join us for a winter’s day of pork, pinot noir, open fires and live music at Tucks on Sunday 9th June. Grab your favourite puffa, your best friends and a spot on the terrace or lawn to while away the hours enjoying rotisserie pork with crunchy crackling and our legendary Pinot Noir. We’ll also be pouring our cider, pale ale and rosé and popping up a Gin Bar under the Tucks tree!

Pre-sale tickets are $15 each via the link below / $20 on the door. Entry includes a glass of Pinot Noir in a stunning Spiegelau stemless glass which is yours to keep. Cheers to that!


** Please note: no dogs, no BYO food or drinks.