Foodies on the Mornington Peninsula and beyond have a new destination to indulge their passion with the opening of the reimagined CAPE Restaurant at RACV Cape Schanck Resort.
Previously awarded a chef’s toque and now with a brilliant new chef offering a unique tasting menu paired with the finest wines of the Mornington Peninsula, CAPE represents an elevated dining experience like few others.
CAPE has an earthy yet stylish dining space where bar seating offers front row seating to a bustling open kitchen and cabanas provide an inviting venue for intimate dining, with one of the most scenic golf courses of Victoria serving as a backdrop.
CAPE’s new chef, Chef Jordan Clavaron, who comes from a proud line of Michelin-starred chefs, is excited about the impact the restaurant and menu can have on the resort and the peninsula’s food industry.
“Some of my earliest memories are of standing in the kitchen next to my father, one of France’s many Michelin-starred chefs. It was a natural progression for me to follow in his footsteps,” said Chef Clavaron.
“We are truly delighted with how the menu will be received by Australian diners – we have worked hard to create an experience that pays homage to European traditions, whilst focusing on the best local produce the Mornington Peninsula has to offer. . ”
The crown jewel of CAPE’s offering is the tasting menu, which includes between 8 and 14 contemporary classic dishes that champion high-quality ingredients sourced from passionate local growers and producers.
“One of the most important things is the story and the story behind a dish,” says Chef Clavaron.
“That’s why we love talking to people during every class, because we want their experience to be fun and insightful – we love creating a sense of theater for them.”
Incorporating local Victorian produce into the CAPE Restaurant is a point of passion for everyone involved at CAPE.
“I want to show people the amazing food we have here on the Mornington Peninsula and the things that can be done with it,” Chef Clavaron said.
Highlights from the previous menu, such as Spanner Crab and Caviar, Squab with Jerusalem Artichokes and Fennel, and Victorian Crown Roast Duck, are just a few dishes that show Chef Clavaron’s dedication to local produce.
If you’re looking to add even more local flair to your multi-course menu, local wines can be paired with each course. Red Hill’s 2016 Pinot Noir Circe ‘Hillcrest Road’ is a highlight of the extensive wine list.
The CAPE is open to the public from Friday to Monday from 6 p.m. to late. F
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