Away from the foreshore holiday crowds, this contemporary space houses local artwork and boasts a covered bar with couches where locals love to relax. A roll-down plastic awning swings into action if the weather sours. The modern Australian menu changes daily and is known for its freshly shucked oysters in season, presented eight different ways – four hot and four cold – so order a mixed dozen. Locals won’t let the owners take the house-made duck spring rolls off the menu. The pork two ways – spiced confit of pork belly with a pork prosciutto and pistachio terrine – is recommended, as is the Phillip Island scotch fillet served with a warm tart of walnut, prosciutto and Swiss brown mushrooms.

Contact information

115 Thompson Ave; (03) 5952 2655; open Wed–Mon for lunch and dinner


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