Review > Cape Restaurant, RACV Cape Schank (18/20)

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This has to be my 4th visit to ‘Cape’ at the RACV Cape Schank Resort. The venue is a large hotel with an excellent golf club located at the far end of Victoria’s Mornington Peninsula (about 1.5 hours from Melbourne by car).

It might not be the most luxurious accomodation on the peninsula or the most well known of the many excellent restaurants in the region but ‘Cape’ stands alongside the great ones.

Cape Restaurant at RACV Cape Schanck is not only a culinary delight but also a haven for wine enthusiasts. The restaurant’s wine program, curated by Aaron Christian, the head sommelier and restaurant manager, showcases the best of the Mornington Peninsula’s viticultural offerings.

We recently visited hosting one of our ALMANAK TOURS and our guests loved the venue and the food. Our meal started with canapés of Prawn Cracker (wow), stuffed Gordal Olives and Gougère – a sampling that wowed the taste buds and got everyone entirely ready for a fantastic meal.

Next up Wattle Seed Brioche with Beef & Mustard Butter (warm in the pot and that butter is extraordinary). A Crab, Asparagus and Green Almond tart (yum).

Kingfish with Nashi and Radish – this was so good and everyone agreed best dish of the night. Next up was King George Whiting with potato and cucumber as the second ‘main’ course and Duck with Beetroot and Collard Greens to round out the larger plates.

We had cheese and then two desserts, the first described as Pine Needle, Sugar Snap and Chervil is hard to imagine but totally delicious and lastly Citrus with Geraldton Wax and almond.

AMBIANCE >

Set against the stunning backdrop of the Mornington Peninsula, Cape offers an earthy yet elegant dining environment. Guests can enjoy their meals at tables that face into the wine cellar, in intimate booths or even at the bar, where they can watch the culinary team in action.

No matter where you sit the view out across Cape Schank towards the sea and Bass Straight is beautiful as the sun sets.

CUISINE >

The menu at Cape is a testament to local and seasonal produce, with dishes that surprise and delight. Head Chef Ricky Morris crafts each dish with care, using native Australian ingredients to create a unique dining experience.

Cape Restaurant distinguishes itself with its creative and whimsical approach to fine dining. Chef Morris emphasises creating an experience that is both memorable and enjoyable, he likens a dinner at Cape to a theatrical event.

The menu features inventive dishes that often evoke childhood memories, such as upmarket twists on prawn crackers and laboriously crafted sticky chicken wings that take four days to prepare.

WINE & BEVERAGES >

The wine list at Cape is extensive and predominantly local, with 75% of the selections hailing from nearby vineyards. The Mornington Peninsula is renowned for its Pinot Noir, Chardonnay, and Pinot Gris, all of which feature prominently on the menu.

Sommelier Aaron Christian who worked numerous ‘hatted’ restaurants before landing back down on the peninsula ensures that each wine is perfectly paired with the dishes on offer, enhancing the overall dining experience. Even if you order something else you are likely to find he offers you a little cheeky glass of something that will make the dish in front of you ‘absolutely sing’.

The depth of the cellar allows Christian to offer verticals (different vintage years of the same wine), with brackets of the most delicious (and often hard to find) wines such as Ocean Eight, Mooruduc, Hurley, Merricks Estate and plenty more.

We drank NV Louis Roederer Collection 244 Champagne, Ocean Eight ‘Grande’ Chardonnay (2016), Ocean Eight Rose (2023), Merricks Creek ‘Close Planted’ Pinot Noir (2018), Circe Pinot Noir (2016), Skinos Mastikha and Frangelico (with ice and lime). Some might suggest we made a night of it and they would be correct!

SERVICE >

The staff at Cape are knowledgeable and attentive, providing insights into both the food and wine. They ensure that every guest feels welcomed and catered to, accommodating dietary preferences with ease.

It is the precision of dishes brought to the table at the same time, the careful attention to little details and the friendly professional hospitality that sets the team of Cape apart on the peninsula.

CONCLUSION >

Cape Restaurant offers a sophisticated yet playful dining experience that celebrates the flavours of the Mornington Peninsula. A five course tasting menu is $160 per head.

With its outstanding wine program and commitment to local produce, it remains a must-visit destination for those seeking exceptional cuisine in a breathtaking setting.