With its sweeping vistas of Port Phillip Bay, the Portsea Hotel is one of the most picturesque spots to eat, drink and stay along the Mornington Peninsula. The heaving destination pub is now even more ideal for summer sessions with the upcoming residency of beloved Townsville restaurant Terasu from January 3 to 19.

During the three-week pop-up, dubbed Terasu at Portsea, diners will be treated to an exquisite beachside banquet by Terasu chef Yukio Ozeki. Sake-driven cocktails, rare Japanese whisky and seafood-friendly wine make up a drinks list carefully crafted by Morris Group head of wine Brad Hammond.

Hammond was excited to collaborate with the Terasu team to create a one-of-a-kind food and drink experience for the hotel’s coastal crowd. “Japanese food, when you’re sitting up in [the dining] room, looking over the beach and the water, is the perfect combination. It’s going to be awesome for summer.”

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Not sure which drinks to choose with each course? Hammond gives us some of his top picks and explains why each combo is a perfect pairing.

Charcoal-grilled chicken hearts with a sake yuzu cocktail

Robata chicken hearts with antichurch sauce, salted edamame, and nori, paired with the Tokyo Glow.

Inspired by the nightlife of its namesake city, the summery Tokyo Glow mixes Gekkeikan sake with Massenez ginger liqueur, Ketel One vodka, grape, and yuzu jelly. “There’s a greater cocktail list, but the Tokyo Glow in particular matches really well,” says Hammond. “It’s a little bit fresher and it’s got a little bit more acid to cut through the smoky meatiness of the chicken hearts.”

Citrus-spiked shellfish with crisp champagne

Crayfish chawanmushi with ikura and yuzu yuan sauce; salmon zuke with sunrise lime, kombu, and pickled daikon salsa; paired with Moet & Chandon champagne.

Fine dining by the bay naturally means fresh seafood, which Hammond says goes best with a glass of bubbles. “It’s a little bit of indulgence,” he says. “Champagne is great as an aperitif, [and] it’s always good with lighter dishes like fish or chicken.”

Sushi and sake

Sushi, sashimi and nigiri, paired with Amanoto junmai ginjo sake.

No Japanese banquet is complete without sushi and sake, so it’s no surprise the two work so well together. “We’re pouring a junmai ginjo, which means that the rice has been polished down by up to 40 per cent,” says Hammond. “It’s a lighter style of sake, which goes really well with a simple and lighter dish, like sushi.”

Fried chicken with a zippy, acid-forward riesling

Chicken karaage with Sichuan mayonnaise and yuzu, plus king mushrooms and asparagus with truffle butter, paired with Pewsey Vale riesling.

Moving onto the larger dishes, Hammond says the karaage chicken goes best with a refreshing riesling. This one has notes of citrus, lemon pith, and a stony minerality. “When you’re having fried foods, what you want is acid,” he says. “Something zippy and electric to cut through the fat. It almost cleans the palate. This is a classic Australian riesling, which has really lovely acid.”

Premium Wagyu with a fragrant pinot noir

MB9+ wagyu striploin with wasabi butter and ponzu, steamed cabbage with sesame dressing and parmesan; steamed rice; and salad with mixed seaweed and wafu dressing, paired with Quealey pinot noir.

When looking for the perfect red to accompany the main course, Hammond decided to go local. “We’re paying homage to the fact that Portsea is on the Mornington Peninsula,” he says. “So we’ve chosen this wine from Quealey, which is a winery not too far away, near Red Hill. It’s perfumed and floral but still has good depth and acidity.”

Miso-caramel doughnuts with a coveted Japanese whisky

A Japanese doughnut with miso caramel and macadamia ice-cream, paired with Hibiki whisky.

Hammond suggests enjoying dessert with a glass of 12-year-old Hibiki whisky, which was discontinued in 2015 and can sell for upwards of $1000 a bottle. “Japanese whisky is very highly regarded,” he says. “This Hibiki 12 Year Old has notes of orange and cooked apples. It’s a bit marmalade-y, which offsets the sweet-salty doughnut and caramel.”

Ready to escape the city for a little sun, sea and sushi? Tickets to Terasu at Portsea include six courses and cost $150 per person. Book your table while spots last.

We’re also giving one lucky Access member the chance to win an all-inclusive stay for four people on Thursday January 16. After being treated to dinner and drinks at Terasu, you’ll stay the night in Portsea Hotel’s premium suites. Join today for your chance to win.