Get outta town: Victoria's hot new eateries from coast to coast

Fish and chips for surf rats at Captain Moonlite in Anglesea.
Fish and chips for surf rats at Captain Moonlite in Anglesea. Photo: Julian Kingma

 Every year, without fail, a number of Melbourne chefs get jack of the city and go coastal with a series of pop-ups and parties. But this year, in addition to Geoff Lindsay's annual Crab Club, Brigitte Hafner's farm-based dinners, and the Portsea Hotel's parties, a slew of new breweries, wineries and restaurants are about to drop just as you hit the road.

Obviously the best thing to do for dining success is to arm yourself with a copy of the national Good Food Guide and strike out in any direction from Melbourne. But add these to your list and enjoy.

St Andrews Beach Brewery

A new brewery bar is busting onto the Fingal scene on December 20. Owned by father and son Andrew and Tim Purchese, plus Michael Freedman and Tommy Berry, it's taking over an old horse training facility, meaning you can either sit in converted horse stables or grassy courtyard to get at their core range (a US pale ale, Australian lager, golden ale and pilsner – microbrews will come down the track) with some calamari, charcuterie or cheese boards, or load up with six packs from the cellar door.

Point Leo Estate, restaurant and sculpture park owned by John Gandel.
Point Leo Estate, restaurant and sculpture park owned by John Gandel. Photo: Anson Smart

160 Sandy Road, Fingal, 03 5988 6854

Wickens at the Royal Mail

It's a trek to the Grampians, but the new dining room of Dunkeld's fine diner (in what used to be the function centre)  giving you cinematic views of Mounts Sturgeon and Abrupt is worth the miles. Everything from stone tables to the ceramic plates, modelled after the kitchen garden, now reflects chef Robin Wickens' menu, which itself is far more elegantly restrained and focussed on the Royal Mail's estate-grown produce. Add the 30,000 bottle cellar and sharp service, and it's back at the top of Victoria's destination dining list.

98 Parker Street, Dunkeld, 03 5577 2241, royalmail.com.au

Gemma Gange and Matt Germanchis of Anglesea's Captain Moonlite.
Gemma Gange and Matt Germanchis of Anglesea's Captain Moonlite. Photo: Julian Kingma

Sardine Eatery & Bar

All hail Gippsland, one of Victoria's most delicious food bowls and fish nets where you can still eat the locally caught stuff at the source. It's here that ex-Vue de Monde chef Mark Briggs has opened a waterside eatery and bar serving its namesake sardines, brined and on toast with smoked tomatoes; grilled flounder with shrimp butter; cocktails and local cheeses. There's even asparagus and hollandaise for breakfast at weekends.

Shop 3, 65-69a Esplanade, Paynseville, sardineeaterybar.com

Captain Moonlite

Matt Germanchis and Gemma Gange's pop-up that downed roots at the Anglesea lifesaving club is the best thing that happened to the Great Ocean Road last year. It's billowing fresh prawn crackers the size of a car tire, whole snappers and hunks of lamb shoulder to share with bottles on the deck while watching someone from the kitchen duck into the bushes to grab some herbs. Stuck for New Year plans? They're having a beachside party with food truck-style snacks. Entry is $25 including your first drink.

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100 Great Ocean Road, Anglesea, 03 5263 2454, captainmoonlite.com.au

Montalto

A lot is happening at this stalwart Mornington Peninsula winery. The main restaurant has reopened after a make-under that's stripped linens in favour of a streamlined, open design. An Argentine parilla (grill) has also been installed for chef Gerard Phelan to char the estate's own vegetables, Milking Yard hens, and veal rib eyes. Meanwhile, next door on the newly acquired Tuck's Ridge property, a summer pop-up is running seven days from December 20, where you can do tastings under the trees or just buy a bottle, order some food and lounge on the lawn like a lord.

33 Red Hill-Shoreham Road, Red Hill South, 03 5989 8412, montalto.com.au

Doot Doot Doot's salted white chocolate, carrot cream, chrysanthemum.
Doot Doot Doot's salted white chocolate, carrot cream, chrysanthemum. Photo: Josh Robenstone

Point Leo Estate

What do you get when you combine Victoria's biggest sculpture collection, soaring views over Western Port and one of the best chefs in the country? Point Leo Estate, the Mornington Peninsula's new $50 million show pony. Aim for lunch, schedule 90 minutes to do the full sculpture tour and don't go past chef Phil Wood's wallaby pies, something charred in the kitchen's hearth and whatever manager Ainslie Lubbock tells you to drink from the all-Victorian wine list.

3649 Frankston-Flinders Road, Merricks, 03 5989 9011, ptleoestate.com.au

Polperro Bistro

It's bad news for fans of the ambitious East Bar & Dining in Mount Martha, which closed on December 11, but chef Michael Demagistris, who has done small stints at international giants Noma and Alinea (demonstrable in his love of all things foraged, pickled and cultured) will be heading over to Red Hill's Polperro Bistro in the new year with chef Shane Burke (Barn & Co., Stokehouse, Circa). The bistro will remain a la carte, but expect the added sparkle and crunch of house-made vinegars, pickles and oils and a stronger showing of the estate's home-grown produce to match the Polperro and Even Keel wines.

Jackalope Hotel's contemporary restaurant Doot Doot Doot.
Jackalope Hotel's contemporary restaurant Doot Doot Doot. Photo: Supplied

150 Red Hill Road, Red Hill, 03 5989 2471, polperrowines.com.au

Jackalope

Who would have thought the Mornington Peninsula would launch not one but two $40 million-plus ventures in one year? It will set you back $650-plus to stay for a night in one of the luminous hotel's luxury rooms, but you can also do a drive-by for wine tastings and casual lunch at the bistro, Rare Hare, or upgrade to the fine dining menu at Doot Doot Doot, eaten beneath artist Jan Flook's undulating 10,000 bulb chandelier.

166 Balnarring Road, Merricks North, 03 5931 2500, jackalopehotels.com

Portsea Hotel gigs

The Portsea Hotel doesn't so much serve drinks as endure a mini war every day of summer. The iconic drinking destination overlooking Port Phillip Bay is due for a renovation next year, but until then, the pub will be upping the ante with a series of live music events starring artists such as CC:Disco! from December to February. See the line-up at portseahotel.com.au/whats-on.

3746 Point Nepean Road, Portsea, 03 5984 2213, portseahotel.com.au

Provenance Wines

After 20 years, Provenance's winemaker Scott Ireland has teamed up with Sam Vogel (last at Noisy Ritual urban winery in Brunswick East) and taken a long-term lease at the Old Paper Mill on the banks of the Barwon River in Fyansford, on the western edge of Geelong. They've turned the vast bluestone buildings into a working 150-tonne winery with a 200-seat capacity where, in late January, they'll open the bar, serving local cheese and charcuterie for ballast, and follow with a farm-to-table restaurant where you'll be able to eat with eyes on the waterfalls that once powered the mill.

100 Lower Paper Mills Road, Fyansford, 03 5222 3422, provenancewines.com.au

Jetty Road Brewers

More fun for beer fans heading down Mornington Peninsula way. Started by a couple of Mornington boys, this working craft brewery, bar and restaurant will be opening late December in Dromana's industrial estate, slinging local beers and local food to the masses. The exact opening date is still up in the air, but you can follow progress on jettyroad.com.au.

Dromana Industrial Estate, Dromana, jettyroad.com.au

Editor's picks

The other essentials to have engraved on your dining dance card for any trip.

Brae

4285 Cape Otway Road, Birregurra, 03 5236 2226, braerestaurant.com

Dan Hunter's garden-girt fine diner in Birregurra made the world's 50 best list this year. It will be tough to book, but try your luck to see why.

Igni

Ryan Place, Geelong, 03 5222 2266, restaurantigni.com

Chef Aaron Igni's fire-fuelled restaurant serves custom menus to each table and is one of the hottest places to eat in Australia right now.