It’s been a slow start for Cape, the dolled-up diner at RACV’s Cape Schanck resort. But with new head chef Jordan Clavaron at the helm, the Mornington Peninsula calling-card is on its way.

Arriving in lockdown allowed him to explore the native wonders of the peninsula, which is why you’ll see paperbark-wrapped Murray cod, thrown over coals and served with a side of New Zealand clams as one of Cape’s eight or so courses. Or the Great Ocean duck with a candy-crisp skin drizzled in a tart blood-red Davidson plum sauce, while bush berries (muntries) are cooked into a curd and topped with impossibly perfect shards of strawberry gum meringue. 

If you opt for the matching wines, head sommelier Andrew Whalan pulls out all stops, showcasing the region’s best winemakers. Come for the sweeping Gunnamatta Beach views and beyond, but stay for local and Indigenous produce presented with European flair, or a cheeky Clavaron surprise. 

To read our full list of reviews for Victoria, head here.