Watch the waves roll in from the rustic open-plan restaurant as head chef Mark Hannell surfs up honest-to-goodness dishes made with local and sustainably sourced ingredients. 

Peri-peri glazed poached eggs or avocado hummus will tide you over until the tender spiced lamb ribs, generously drizzled in garlic yoghurt, are available at lunch. The woodfired pizzas have been taken off the menu but Hannell is working hard to find an experienced pizza chef to ensure their eventual return.

In the meantime, the pizza oven churns out roasted cauliflowers, paired with tahini and citrus marmalade. And the roasted organic half chicken – glazed with lemon, thyme and honey – is as juicy as it is fragrant.

Craft beers and ciders are poured by the pot or pint, while the ethical wine list specialises in drops made from grapes organically grown by independent Aussie winemakers. There’s even Yarra Valley rosé and Mildura pinot grigio on tap, a move which saves thousands of bottles a month and reduces the wine’s oxidation. 

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