Cape, RACV's fine-diner at Cape Schanck resort, opens with French chef

Cape, the new fine-diner attached to RACV Cape Schanck, has opened with a design by Wood Marsh that accentuates views of ...
Cape, the new fine-diner attached to RACV Cape Schanck, has opened with a design by Wood Marsh that accentuates views of the resort. Photo: Lucas Allen

RACV Cape Schanck has opened the doors to its long-awaited fine-dining restaurant, Cape.

Led by French-born chef Jordan Clavaron, the new space has been designed by Wood Marsh to take in sweeping views of Bass Strait, native gardens and the club's golf course. It occupies what was previously an administration area. 

A more casual restaurant, Samphire, has moved into the space Cape previously occupied, serving dishes from the grill and other resort-friendly fare. Founding chef Josh Pelham left in February 2021 to become executive chef at Melbourne Racing Club, responsible for Caulfield, Mornington, and Ladbrokes Park.

Cape's ratatouille dish sees the French classic served cold as a palate cleanser, with the aid of liquid nitrogen.
Cape's ratatouille dish sees the French classic served cold as a palate cleanser, with the aid of liquid nitrogen. Photo: Lucas Allen

New hire Clavaron is a third-generation chef from Fontainebleau, near Paris. His father worked in Michelin-starred establishments in France and Clavaron junior spent time early in his career at L'Atelier de Joel Robuchon and Dominique Bouchet.

Clavaron will also apply the experience gained at Marcus Wareing's London restaurant Marcus to Cape's eight-course menu ($160). Dishes might include Mornington Peninsula venison tartare with horseradish and cherry or crown-roasted duck with Cape Schanck rhubarb and daikon. He is excited to be fusing European classics with Australian ingredients.

His take on a childhood favourite, ratatouille, is served chilled as a palate cleanser. "I wanted to do something similar to that but unexpected," he says.

French-born Jordan Clavaron heads the kitchen at the RACV's Cape Schanck resort.
French-born Jordan Clavaron heads the kitchen at the RACV's Cape Schanck resort. Photo: Lucas Allen

The fine-diner has been a long time coming, with initial plans prepared in March 2019, and was a missing element for the RACV resort, whose suites can command up to $2500 a night for non-members.

Wood Marsh's design for Cape makes the most of the Mornington Peninsula location. The dining room is laid out in a semi-circle, and most tables are oriented towards a curved bank of windows facing the water, while eight of the 50 seats are at the kitchen bar. Turquoise booths and 120 pendant lights illuminate the otherwise earthy palette.

Open Fri-Mon 6pm-late.

Trent Jones Drive, Cape Schanck, 03 5950 8000, racv.com.au