• Experience an elevated culinary journey at Cape.

    Step into an earthy yet elegant dining space where bar seating offers front row seats to a lively open kitchen and booths provide a cosy spot for an intimate dinner under moody lighting.

    Head Chef Jordan Clavaron has created a menu that tips its hat to European traditions while echoing the spirit of the Mornington Peninsula. Classic French techniques merge with modern minimalism to create a menu of contemporary classics that champion high-quality ingredients sourced from passionate local growers and producers.

    A multicourse set menu reveals eight memorable dishes crafted with creative flair. Local wines can be matched to each course to takes the experience to the next level. For the ultimate indulgence, an optional cheese and caviar course can be added to complete the meal. Handmade chocolates created on site are presented to diners as a personal parting gift to take home and enjoy.

    Capturing the best food and wine of the region and presenting it to diners in a refined yet relaxed way makes Cape a must-book restaurant when visiting the Mornington Peninsula. 

  • Booking information

    Opening hours:
    Open Friday to Monday, 6pm until late.

    Dress code:
    Smart to formal dress is required in Cape.

    Price:
    Cape’s tasting menu costs $160pp. Enjoy wine pairing for an extra $90pp.

To make an online booking, please follow the prompts below. We will do our best to accommodate all bookings and special requests, however this is subject to availability. Please contact us directly if you are unable to make a booking or to confirm opening hours and availability. 

Wine Bar FoodJordan Clavaron – Head Chef 

Some of my earliest memories are of standing in the kitchen next to my father, one of France’s many Michelin Star chefs. Of course, growing up with a parent immersed in France’s legendary culinary scene meant that it was a natural progression for me to follow in his footsteps.

My father taught me the basics of French cuisine and the importance of working with the highest quality ingredients. As a young man I took that knowledge to the kitchens of Paris, honed my skills and ended up working in two high-profile Michelin Star restaurants: Joel Robuchon and Dominique Bouchet.

Hungry for an adventure, I migrated to Australia, but in 2018 I returned to Europe to take up a prestigious position that I couldn’t resist: Senior Sous Chef at Marcus in London’s iconic Berkeley Hotel. Under the watchful eye of Chef Marcus Wareing I was able to refine my craft and rekindle my love for fine dining.

As Head Chef of Cape, I’m focused on creating an innovative seasonal menu that showcases the freshest produce from Australian growers. I’m looking forward to sharing traditional French dishes reimagined into modern classics with Australian diners.

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