Executive Chef Paul Raynor brings his British sensibilities to a modern menu crafted around the best seasonal produce. Floor-to-ceiling windows give a panoramic view across Port Phillip Bay from every table. During the day, the venue has a beachside vibe as you watch the action at the baths. At night, it turns into a twinkling spectacle perfect for romantic dinners.
The menu features plenty of mouth-watering seafood, with a platter of favourites available if you can’t make a choice. Slow-braised ox cheek falls apart at the touch, and it combines perfectly with a creamy mash. The accompanying bordelaise sauce gives depth to the dish as it soaks into the tender meat. For something lighter, grilled miso-marinated salmon has a lightly crisped skin and is fresh and delicious. Small dollops of yuzu mayonnaise add a citrus tang to the fish.
PSST! Enjoy a healthy breakfast by the water. The tasty selections include quinoa porridge, eggs Benedict and corn and zucchini fritters.