Sorrento

The owners of this friendly Italian trattoria make an annual pilgrimage back to Italy to cook in restaurant kitchens, gleaning new ideas for their menu. They make their own pasta and fill ravioli cushions with tasty things like pumpkin or rabbit, or Bergamo-style with beef, pork, veal, prosciutto, pancetta and more. Much of the antipasto plate is house-made: yoghurt cheese, marinated olives, mushrooms and tuna mousse – ideal to share. Other recommended dishes include sizzling Spanish-style king prawns, homemade fettucini marinara, mare monte, classic veal saltimbocca, and pasta served with prawns and porcini mushrooms. Australian and Italian wine list.

Originally a general store, this comfortable space has evolved over the years to become the intimate restaurant that it is today. Alcoves add atmosphere and should be requested when booking. The modern Mediterranean menu might offer entrées of chargrilled quail with pomegranate salad, oysters with a pear, coriander and champagne vinaigrette, or trout rillettes. Main courses range from barramundi and South Australian prawns to twice-cooked free-range Otway pork belly served on a hot lentil salad, or a duo of duck with seared breast and confit leg, braised red cabbage and fennel gratin. For dessert, opt for the chocolate fondant or saffron brûlée. Two- and three-course dinners are offered on Saturdays. The excellent wine list features many Mornington Peninsula wines by the glass.

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This popular pizzeria has been pleasing locals and holiday-makers since 1992. They come for the wood-fired pizzas and fresh, simply flavoured Mediterranean-style food. Many dishes are roasted in the oven – barramundi, saddle of rabbit – even steaks are sometimes finished off in there. Salads range from classic Caesar or Greek with creamy Yarra Valley feta to niçoise using their own preserved tuna. Vegetarians are well catered for, with options such as the seven-vegetable tagine with couscous. Popular pizza toppings include Moroccan-style slow-cooked lamb with fresh rocket and a yoghurt dressing, smoked salmon with horseradish cream and French Boursin cheese on a pesto base with mozzarella, hot salami, sun-dried tomatoes and roasted capsicum. The wine list includes local wines and beer.

On the sands near the Queenscliff ferry, this heritage-listed building has been a commercial premises since around 1870: a bathing pavilion, tearooms, a boat hire business – even a local fish market where the boats would bring their catch. A relaxed restaurant for the past eight years, if it was any closer to the beach you’d have sand between your toes as you eat. The broad menu has something for everyone, from homemade muffins and French toast for breakfast to steaks, lamb and seafood specials for lunch and dinner. Regulars come for The Baths fish and chips – either fried in crispy beer batter or grilled – and for the tender marinated and grilled calamari.

www.thebaths.com.au