194 Nepean Hwy
Dromana, VIC 3936
03 5981 0355
Hours of Operation
Closed on Monday & Tuesday
Open Wednesday to Sunday 11:00 - 5:00pm
All bookings are via the “make a booking” tab located on the home page.
Please do not use the enquiry page to make table reservations
Hickinbotham of Dromana was established in 1988 by Andrew and Terryn Hickinbotham. They set up on Manna Gum woodland overlooking the Dromana plains and the blue waters of Martha Bay. Andrew represents the 3rd, & Cal (behind the bar) and Jake the 4th generation (and now current brewer) of the family famous for winemaking and wine education in Australia.
The Hickinbotham Family have been involved in the art of wine making since 1936. They have been at the forefront of Australian wine production for three generations. This dates back to the early 1920’s when grandfather ’Hick’ initiated Australia’s first scientific wine making course at Roseworthy College. The use of the pH meter in Australian winemaking has been attributed to his foresight and expertise, and its implementation has helped put Australia’s wines on the international level they have achieved.
Wines are grown, made and bottled onsite under the watchful eye of winemaker James Janda who strongly believes that wine is made in the vineyard. Hickinbotham is all about great wine and beer, fresh local food and a relaxed atmosphere. With our cobbled brick floor, warm open fireplace, live music, rustic surrounds and stunning views, relaxation comes easily.
The Hix Microbrewery was established in 2006 with our brewer Jake Hickinbotham brewing award winning beers including a Pilsener, Pale ale, Brown ale and Irish stout year round. Seasonally we produce various ales and special experimental beers for the beer lovers out there.
Our restaurant team have created an inspired menu for the enjoyment of our guests. Chef Marcus Levy ensures nothing but the best is produced in our kitchen. Using fresh ingredients from our own herb and vegetable gardens, we seasonally enhance our dishes. Locally sourced seafood in complemented by our white wines and lighter beers. Game meats from local and Tasmanian producers suit not only the darker wines and ales, but the rustic environment that is Hickinbotham.
Our brand and our wines represent a lifestyle that encompasses all the qualities we all want to live; organic, rustic, love, family, history, welcoming, and loyalty.
Our business activities are influenced by two related factors.
Come drop by, see for yourself and Escape to Hickinbotham.
Andrew & Terryn Hickinbotham
BSc LaTrobe Uni.
Andrew was the Junior Australian white water kayaking champion 2 years, not too long ago!
Andrew planted 22 vineyards on the Mornington Peninsula in its early days, establishing Pinot noir and Chardonnay as most suitable for the local climate. He has been the head winemaker for the Dromana vineyard from the initial harvest in 1990, and now sharing this role with Jamie.
Has been a flying international winemaker at Chateauneuf du Pape, in France, but now enjoys more local getaways.
BSc, major in Botany and Microbiology. Terryn spent 12 years at Melbourne Uni in the Botany Dept. researching the importance of pollen in many aspects, ant pollen interactions, pollen allergens and general pollen biology. She went on to teach at the Plant Taxonomy unit at Chisholm Institute Rosebud Land Management for 10 years till 2014.
You’ll now see Terryn’s smiling face as our full time cellar door inhabitant, and is also a permanent member of ‘Ling Marra’ an all female A capella singing group.
Our resident wine maker can often be seen kitesurfing at the beautiful Mornington Peninsula beaches, or sweating it out at the local Crossfit. Jamie is the 2011 Queensland winemaker of the year, and believes the best wines are made with a bit of hard work and knowledge and a lot of educated luck.
Prior to wine making, Jamie served on HMAS success in the navy for 5 years.
Jake Hickinbotham is leading the next generation of the family into the business by carefully tending to our Hix beer range ensuring it continues to grow. Jake also makes up one half of the Jakcal’s Run name.
If he’s not reminiscing on his indoor soccer career, Jake can be found on top of a mountain or travelling the world tasting the best beers to make ours better.
You’ll find head chef Marcus Levy tending to the garden, creating great food, working for fantastic bosses in amazing surrounds with a dedicated and passionate team. He lives by the food philosophy that there is a place in this world for each and every style of cuisine and believes the quality of the ingredients should do the talking, not manipulated beyond recognition, but does like to provide a few little tasting surprises along the way.
An impressive resume which boasts him as Head or Sous Chef at a number of establishments such as;
The prestigious Westin Turnberry Hotel & resort, Sheraton Hotel & Spa, both in Scotland; The Athlete’s Village for the 2006 Melbourne Commonwealth games; Mt Buller Chalet, Bamboo Restaurant in Rye, Executive chef at the Mansion Hotel & Spa in Werribee, Lago café and bar on Albert Park Lake, Sorrento sailing couta boat club, Winterhaven restaurant at Falls Creek.
James Broadhurst is Marcus' right hand man. Working together in the kitchen Jimmy and Marcus can feed from 1 to 200 people with commitment and dedication.
James qualified in 2019 as a fully fledged chef in his own right.
Kris joined us in late 2019 and has made a solid contribution to the day to day management of the restaurant