The Mornington Peninsula shakes up fine dining

chef plating up food in front of diners

Alice Piper

Posted March 02, 2022


With a stellar new chef catering to a limited number of diners, CAPE restaurant might just be the hottest venue on the Mornington Peninsula.

Imagine this: To one side, the sun is setting over the native habitat of Cape Schanck, to the other, a sprawling golf course as far as the eye can see, and all the while you’re sipping on some of the Mornington Peninsula’s best wines and tasting food served by up the region’s stellar new chef.

This can be your reality at CAPE Restaurant, nestled near the tip of the Mornington Peninsula, and featuring the best views RACV Cape Schanck Resort has to offer.

And with limited seats currently available for dining each night, it’s an experience RACV Cape Schanck Resort guests have the option to enjoy.


An imaginative dining experience

The menu at CAPE is truly unique, with modern dishes grounded in simplicity. Head Chef Jordan Clavaron has worked hard to create a menu experience that pays homage to European traditions, while still focusing on the best local produce Victoria has to offer.

In the tasting menu with a minimum of eight courses, expect French cooking techniques merged with theatre and excitement, as you experience the lively open kitchen where you watch from afar as the team prepare and plate up, adding intimicy to the dining experience. 

“One of the most important things is the story and history behind a dish,” Clavaron says. “This is why I love talking to people and connecting with guests who come to our restaurant – I love creating theatre for them.”

Among the most theatrical dishes on the menu at CAPE is the Ratatouille, Clavaron’s take on a classic French vegetable stew, which involves liquid nitrogen being mixed right at your table. First, you’ll experience smoke and an ice-cold breeze floating around your face as your waiter puts the finishing touches on your Ratatouille right at the table.

Then, when the dish hits your palate, your brain will register the classic flavours of a Ratatouille while trying to make sense of how this traditionally hot meal, is even more delicious served cold.

“This is what I love about food,” says Clavaron. “Making magic for people.”

waiter waiting on guests in a restaurant

Sit back in a booth seat and be taken care of by the CAPE staff. 


Keeping it local

While Clavaron takes a lot of inspiration from his French roots, it’s the incorporation of both national, and local Victorian produce at CAPE Restaurant that he loves most.

“Locality is very important to me,” he says. “I want to show people the amazing food we have here on the Mornington Peninsula, as well as Australia, and the things that can be done with it.”

“Plus, constantly evolving and improving our menu is what keeps me excited about the menu and excited about food,” he adds.

Dishes like Spanner Crab and Caviar, Squab with Jerusalem Artichokes and Fennel, as well as Crown Roasted Victorian Duck, are just three dishes that show off Clavaron’s dedication to creating the perfect dining experience.

If you’re looking to add even more local flair to your multicourse set menu, local wines can be matched to each course. The 2016 Circe ‘Hillcrest Road’ Pinot Noir from Red Hill is one of the highlights on the extensive wine menu.

 

Spanner Crab and Caviar.
Experience Ratatouille like you've never had before.
House made chocolate, given to guests as a parting gift.

International influence

Growing up with a Michelin star chef as a father, Clavaron was immersed in food from a young age, and knew he’d live a life in the kitchen.

Working in kitchens in Paris and London as a young chef, he migrated to Australia in 2018, before briefly returning to London, and then returning to settle on the Mornington Peninsula a short time later.

“I come from a food background working at some of the top restaurants in France and London, so coming to the Mornington Peninsula, I really want to show how we treat food back in Europe,” Clavaron says. “This isn’t just a job for me, this is my passion.”

How to book at CAPE Restaurant

Currently open Friday-Monday nights, CAPE Restaurant is available to both guests, as well as members of the public, and bookings can be made via the phone, or online.

The Luxury Dining Experience does have limited capacity at present, so don't delay for a truly memorable evening.

 

Bookings for CAPE Restaurant can be made by phone, or through the website. 
Discover more →