twlmhorizontal lr3

Food

Dinner CAPE Restaurant at RACV Cape Schanck Resort

The new CAPE restaurant at RACV Cape Schanck Resort is bringing a truckload of technique and finery to the dining scene on Mornington Peninsula. We visited this new restaurant to experience the degustation (choose either 5 or 8 courses, naturally we chose the 8 courses) amid stunning ocean views. RACV exceeds expectations (OK not everyone expects a world class dining offering at an RACV Resort) with CAPE restaurant part of a $135 million investment and Wood Marsh Design.

IMG 3736 

We've stayed at the Resort, which is epic enough, but a world class degustation completes the experience. We visited CAPE with legendary school friends; the company was epic as we shared stories from our private school adventures. But it would be remiss not to write up this fine dining odyssey.

IMG 3431 2

Prosecco at the bar.

The degustation at CAPE hits the ground running with off the menu bowl of salt and vinegar infused saltbush (the best indigenous snack ever), smoky skewered ox tongue with lilly pilly (a personal favourite), a take on Fish n Chips with potato emulsion-topped seaweed crackers and cured kingfish (another personal favourite), and a Green Ant Cracker. Extraordinary "canapes" that are fun.

IMG 3437

IMG 3439

The Brioche with Chicken butter is pure indulgence. In fact at one stage I found mysself just eating a spoonful of the butter itself. The saying is that "butter makes everything better" but surely chicken butter makes everything "better again".

IMG 3444

Chef Jordan Clavaron is a Frenchman with a background in in Michelin-starred restaurants who is bringing the best of modern French cuisine to CAPE, honing in on native Australian produce and ingredients.

Scampi with kangaroo tail and saffron bisque was another showstopper. At this stage we were pairing courses with Ocean's Eight Chardonnay.

Our waiter explained that he lost his office as the admin department of the Resort gave way to CAPE. We mourned his loss (he was magnanimous about it all) and complemented him on "taking one for the team".

IMG 3730 2

Another stunning course full of theatre was Borlotti Bean with Mushroom and Wild Garlic. A winter dish of note. The advent of truffles further elevated this rustic dish.

Service was more than accomplished; it was truly professional and engaging.

IMG 3738

IMG 3452

Perhaps the dish of the night was the John Dory with Celeraic, Mollusc and Borchii. The broth was compelling. 

Another main to impress was the Otway Venison with Pumpkin and Alyssum. By now we were enjoying Merricks Creek 2018 Pinot Noir, a perfect pairing, thank you Peter Parker for your hard word and flair.

eecab8a8 5179 493a 9b7e 5fbb993f5417

IMG 3734

Dessert featured Buttermilk and Raspberry, a refreshing offering.

IMG 3735

Our degustation then ended on a high note with a Tribute (not a rock song but a tribute) to the humble bee with honeycomb and pollen with camomile and yoghurt. Real honeycomb presented with intricacy and pure sophistication.

IMG 3733

We were given hand-made local chocolate to take home; a lovely touch.