A new era is upon the Mornington Peninsula’s first two-hatted restaurant Ten Minutes by Tractor; with the appointment of Sommelier Noah Rozenfeld and Head Chef Craig Lunn who bring a global approach to the wine program and fine dining scene here.
Under new head sommelier Rozenfeld, formerly of Amaru and Circl, it’s all about wine discovery through pairing and provenance.
While Craig Lunn’s opening menu brings this philosophy to life through a series of dishes that highlight the estate’s produce and its connection to the region, it’s sweetly presented alongside Rozenfeld’s Door to Door pairing; a Mornington Peninsula cellar-door-to-table journey through current releases and back vintages.
Guests can expect signatures such as a garden herb set custard crafted with ingredients from the 10X Farm, paired with a 2024 Kerri Greens Citrea Riesling; handmade tortellini with Moreton Bay bug and tarragon is paired with the 2025 Paradigm Hill Pinot Gris; and Black Opal Wagyu with fermented lettuce, date and ssamjang anchors a retrospective of Ten Minutes by Tractor Coolart Road Pinot Noir from 2022, 2018 and 2013.
Noah Rozenfeld spoke to The Write Drop for our At The Bar series.
MY CITY
I love how there’s a constant excitement around food, from diners to industry people. It’s like everyone knows about the new restaurant or bar opening, and everyone wants to talk about it.
FAVOURITE FOOD MEMORY
Trying an oyster leaf for the first time on a fish dish at O.MY. One of the best dishes I’ve had. I couldn’t say a word for like a good minute.
FAVOURITE BAR
A Last Word at Dessous. Consistency, it tastes the same every single time.
DRINK THAT DESCRIBES YOU
A Chardonnay from Burgundy. A thinker more than a drinker, versatile yet true to my grape.
BEST HANGOVER CURE
Vegemite toast, extra Vegemite.
BEST INTERSTATE BAR
The Stanley Pub. Japanese inspired, comforting pub food, how good.
Great vibes, live music, and you might even see a local winemaker popping by every now and then.
OVERSEAS BAR
Bar Juniper, Osaka, Japan. If you love gin, it’s like a kid in a candy store.
FAVOURITE WINE
2018 Sandrofay Nebbiolo from Valtellina. We opened it on our wedding day with our families, such a great moment. And honestly, why do wines taste so much better from a magnum??
FAVOURITE WINERY
Ten Minutes by Tractor, Mornington Peninsula. I’m a bit biased, I know, but I think it’s the ultimate cellar door if someone is interested in wine and wants to learn more.
NEXT DESTINATION
Vietnam, more of a food and culture trip this time for us, less focus on wine, for a change!
Can you elaborate on some of the the key shifts in the wine list at Ten Minutes by Tractor
Being a custodian of the cellar and wine program at Ten Minutes by Tractor means I get to work with some amazing wine selections that remain from the very talented previous head sommeliers, so it’s far from being a blank canvas.
I am looking to add and showcase a more balanced section of the wine list, so if you’d like to explore a region, you’ll have a pinpointed representation from a local rising star to an absolute icon.
Saying that, my guiding light when it comes to adding new wines is sense of place. A term with a Burgundian connotation yet not only. The idea is to select wines that speak of a place, a soil, and an area. I want the guest to be able to taste it through the wines and travel with them, whether locally or overseas.
Working in vineyards in the past, some of which are TMBT’s, opened my eyes to the concept of healthier farming practices, which goes hand in hand, as it makes the site more transparent and my job a bit easier.
As for the dining room, the menu Chef Craig Lunn is crafting is something I would call a sommelier’s dream. The X factor combination of great produce, technique and storytelling. The question I keep asking myself is which wine can enhance this dish and make the experience better. Whether it’s an allocated wine on the wine pairing or a vertical tasting from a single producer, the sky is the limit.
