Eat withthe Ocean
Seasonal Gippsland cooking at the edge of the Southern Ocean, Phillip Island.
Find Your SeatWHY PEOPLE COME
The View. The Food.The Drive.
THE PLACE
A PlaceBuilt for This View
The Cape Kitchen sits above the coastline at Newhaven on Phillip Island, at the southern edge of Gippsland. The building was designed around the water: every table faces the Southern Ocean, and floor-to-ceiling windows run the length of the dining room.
The kitchen works with what the region produces. Gippsland beef, coastal seafood, native herbs, regional cheeses. The menu changes with the seasons because the ingredients do. The drinks list is exclusively Australian, with a focus on Victorian and Gippsland producers.
Breakfast and lunch are served as a composed set menu. Two or three courses, unhurried, with the ocean out the window and nowhere particular to be.
FROM THE TABLE
A Taste of the Kitchen
A handful of the dishes guests come back for. The full menu shifts with the seasons.
- 01
Phillip Island Scotch Steak
Locally reared, arriving with a rich jus, roasted carrot and crispy polenta on a dark grey plate.
- 02
Grilled King Prawns
Whole and charred over the grill, with micro herbs and nothing to distract from the freshness.
- 03
Ricotta Hotcakes
Golden, cloud-soft, with caramelised banana, vanilla cream and a nasturtium flower on top.
- 04
Pan-Fried Fish of the Day
Skin-crisped and finished with lemon, alongside whatever the garden and ocean offer that week.
- 05
Braised Beef Cheek
Slow-cooked until it collapses, in a ratatouille of summer vegetables and edible flowers scattered through the jus.
- 06
Eton Mess
Meringue, orange curd, seasonal fruit, cream: the kind of dessert that makes the table go quiet.