Peninsula Uncorked July

What better way to kick off a wine column about Peninsula wines than to feature wines from three of our most visited, boutique wineries? These are three of our favourite producers who also have some of the best cellar door experiences on the Peninsula.

Tucks Ridge Chardonnay
This is the Chardonnay for people who are a bit iffy on Chardonnay (or are ABC: Anything But Chardonnay). When taking out a busload of people, generally at least 20 per cent of the guests won’t like this variety of wine, it’s divisive to say the least. Chardonnay has the reputation of being overly oaked or overly buttery. This is the wine that has changed a lot of minds while still displaying some of the classic Chardonnay characters.
On tasting, this wine expresses a lot of the fruit characters missing in stereotypical Chardy, with apple being dominant on the palate. We love the little hint of butterscotch on the finish that really rounds it out. Enjoy this drop with a roast chicken dinner or scallops. Tucks Ridge Chardonnay costs $32 per bottle.

Quealy Rageous (Sangiovese, Shiraz, Pinot Noir blend)

They called her crazy, but Kathleen Quealy has never been one to play by the rules. This was one of the first red wines produced by the pioneer and Queen of Australian Pinot Gris. Today this unique blend is still a cult classic that sells out every year.
Rageous is a medium-bodied blend with Sangiovese as the dominant variety. When we tasted the new vintage recently, alongside the berry characters we loved the slightly sweet caramel notes, my wife’s exact words were “a delicious caramel bomb”. These became more prominent as the wine aired over the course of the bottle (yes, we drank the whole thing in one sitting, it was that good). Enjoy with lamb or a tomato-based pasta. Quealy Rageous costs $40 per bottle.
Merricks Creek 2016 Pinot Noir

A true family-run business, Peter Parker is obsessed with Pinot Noir. Normally leaving his Pinots in oak for 18 months to round out, this time he decided to bottle some of the vintage after 12 months. The result is a more fruit forward style of wine, which a lot of drinkers prefer to the earthier styles.
Depending on how you like your Pinot, this wine is bright, lively and approachable now, but could also be put down for a while to soften and get a little bit more earth to it (if that is what you are into). Enjoy with lightly spicy Asian cuisine or roasted vegetables. Merricks Creek Pinot Noir costs $50 per bottle.

By Adam Nicholls Director, Wine Compass
T: 1300 339 463


Our Super Chef by Andrea Kellett

If you haven’t heard of Michael Cole, chances are you soon will. This Cape Schanck resident is heading down the path of becoming Australia’s next celebrity chef.

Competition images by Sydney Low, for Bocuse d'Or Australia

Competition images by Sydney Low, for Bocuse d'Or Australia

The 33-year-old head chef at Georgie Bass Café & Cookery at The Flinders Hotel has just been crowned the 2017 Chef of the Year. He has also been selected to represent Australia in the semi-finals of the most prestigious gastronomy event in the world - the Bocuse d’Or world cuisine contest.
This year, selection for the Australian team to attend the Bocuse d’Or in France took place alongside the prestigious Chef of the Year competition. That meant Cole and commis Laura Skvor (a local Chisholm student) cooked for five and a half hours in the morning to win Bocuse d’Or selection, then Cole turned around and cooked in the Chef of the Year grand final, and won that too.
It’s little wonder Cole is going places. He and Skvor blew the eight Bocuse d’Or judges away with a stunning meat platter complete with floating spinning garnishes! “It was inspired by the forest floor,” Cole explains. “What I wanted to create was something visually impacting... I wanted it to look like a reptile.” His creation encased in 400 mushroom scales did just that.

Competition images by Sydney Low, for Bocuse d'Or Australia

Competition images by Sydney Low, for Bocuse d'Or Australia

Cole has worked and taught at Georgie Bass Café & Cookery since it opened about 16 months ago. He has also held senior chef positions in kitchens around the world. This “country boy” from north east Victoria fell in love with the Peninsula two years ago and, after having travelled the world snowboarding and cooking, settled here.

Cole and Skvor trained for months to ensure they were synchronised in every element of their cooking. Cole explains: “I took two weeks off to prepare, to focus on eating well and sleeping. I’ve been going to the gym since January to strengthen my core. I focused on this like an athlete.” Cole credits his job at Georgie Bass Café & Cookery with honing his communication skills for high-level, live competition.

It’s his second tilt at Bocuse d’Or Australian selection. “I was a finalist in the 2010 Bocuse d’Or Australian Selection and ever since then I have dreamed of being chosen for the team,” he says. “Being named both Chef of the Year and the Bocuse d’Or Australian candidate is an incredible feeling.”

Head Judge Philippe Mouchel said the competition for Australian selection was “very tough” because “the candidates are also being marked not only on the taste and presentation of the dishes, but also on their kitchen skills, efficiency and communication with their commis chef.”

Cole and Skvor will now prepare for Bocuse d’Or Asia Pacific and, in the meantime, you can catch Cole at Georgie Bass Café & Cookery in Flinders. He often finishes his cooking classes with a liquid nitrogen dessert, a la Heston Blumenthal. His new series of winter cooking classes are now taking bookings at - places are limited so get in quick to secure your spot at one of these fabulous culinary experiences… Now that’s something to tell your foodie friends about.

Fork Talk by Andrea Kellett - Antonio Faró, Unica Cucina e Caffe, 1571 Point Nepean Rd, Capel Sound

Where did you grow up and why did you became a chef?
I was born in Southern Italy, a town called Roccella Ionica in Calabria. I always loved food and cooking. My first job at aged 12 was washing dishes in a well known restaurant in a town half an hour from our house. The restaurant was called Charlie Brown. I would get the train on my own to work and back on the last train at 2am. I looked enviously at the chefs in that restaurant and wanted to be just like them. So much so that aged 14 I jumped on a train to Milano without a cent in my pocket and began my journey to becoming a chef and restaurant owner. I always dreamed I would become a world-famous chef, a dream I still hold to this day.

What brought you to the Mornington Peninsula?
I moved to Australia three years ago because my fiancé/business partner in crime :-) is from the Mornington Peninsula. I fell in love with the Peninsula immediately. It reminded me so much of where I was born - where the mountains meet the sea. Rosebud is so much like Southern Italy, beautiful hills and hidden gems, plus the added beauty of beautiful beaches.

What can patrons expect when they dine at Unica Cucina e Caffe?
When patrons dine at Unica Cucina e Caffe they can expect exceptional service and the freshest of food. I prepare each dish ‘al momento’; at that moment. I am the only chef, the only one who cooks in our restaurant. I prepare every single dish and can cater to all tastes. I am a true Italian, my palette only understands Italian food, so my flavours are very, very Italian with influences from the south as well as the north as I lived in Milano for 26 years. Every single dish is made with heart and soul with Italy on my mind. It is the only way I know how to cook. My fiancé Michelle runs the front of house and she ensures every person that comes to our restaurant is as comfortable here as they are in their own home. A real Italian experience.

Where do you source your ingredients?
I mostly grow my own fresh ingredients, or my father-in-law does. We also have a local elderly gentleman who pops in with fresh parsley, basil, chili and rosemary when we do not have enough ourselves. Over summer we grew our own tomatoes. We have also just planted a crop of broad beans at the front of the restaurant to use in our dishes. I source Australian seafood where possible, our coffee is sourced locally, our cheeses are sourced locally. When I cannot find ingredients that I am used to, I have them imported from Italy.

What’s your philosophy?
Fresh is Best. This is the Italian way. I use what is in season and what can be sourced locally. If you taste our parsley garnish, you will notice the amazing flavour of our parsley.

What do you enjoy doing on the Peninsula when not at work?
The Peninsula has so much to offer and so much to discover. I love going for long walks or bike rides. I also enjoy visiting other local restaurants to understand the different flavours of Australia.

We hear your Spaghetti Marinara is popular. Can you tell us about this dish?
The Spaghetti Marinara is our most popular dish. It is filled with fresh local seafood. I believe its freshness is the key and that it is stacked with fabulous seafood in copious amounts. I have people who come in twice a week for it. I love making it, people love to eat it.

You make the desserts too?
I am passionate about authentic Italian flavours. The most popular dessert at Unica is the Cannoli Siciliani. I have the casings imported from Italy and then I hand fill these two, or sometimes four times a day. People come in and buy trays of them. A beautiful pastry casing filled with whipped Bufala Ricotta and Marscapone. A real traditional Italian dessert.

You have four children, are they keen on cooking too?
Yes, I have four beautiful daughters. A blended family. I am a lucky man. They all love to help in the kitchen and at home when we cook they enjoy making desserts and being the taste testers. I think that being an Italian family, we like to involve the whole family in the process of cooking. It is the heart of the home, the heart of our family. I think maybe this is why I became a chef. Cooking is the heart and soul of Italian families, and I love my family.

Join the Club

Take your taste buds on a journey through faraway lands with The Spice Club’s intensely authentic Indian cuisine.  This popular food spot, located on the beach side of Nepean Highway in Frankston, takes pride in offering a deliciously diverse menu including delectable selections of tandoori meats and breads plus curries that are cooked to perfection.  

The secret is its clay oven, which omits an aroma that’s guaranteed to get your mouth watering. The Spice Club prides itself on offering fast and friendly service.  Takeaway is available every day except Mondays - or try the all-you-can-eat buffet on Friday and Saturday nights, which includes a wide range of entrees and main courses plus rice, naan bread, salad and raita.  Then finish up with one of The Spice Club’s delicious desserts.

The stylish contemporary decor is a refreshing surprise to those used to more ‘traditional’ curry houses. It has a modern and warm ambiance, ideal for entertaining family and friends. Now that’s sweet, and a little bit spicy!  Join the club today – it’s open Tuesday through to Sunday.

A: 506 Nepean Highway, Frankston
T: 9770 5011

New chef and marvelous menu at The New Atrium by Liz Rogers

The New Atrium is a family first restaurant and function centre that ticks all the boxes when it comes to providing great atmosphere, fresh food and quality entertainment. Come in from the cold this winter to meet new head chef Paul Smith and you’re in for an authentic cuisine treat.

Paul has been in the industry since 1987 and brings with him a wealth of knowledge. Originally A La Carte trained in the UK, Paul is eager to extend the already flavour-full menu at The New Atrium while bringing new and delicious dishes to the table. All meals are made from scratch with local produce (where available) and Paul’s love of innovative sauces means you can mix and match with your choice of meat, fish or chicken. The new menu will be rolled out from August onwards.

In the meantime, there’s Friday night monthly music gigs and fantastic function rooms available for hire. Call Ted for information on FREE function room hire now! (booking fee required).


A: 10 Country Club Drive, Safety Beach

T: 5981 8123


FB: @thenewatrium

Wonderfully warming at Pier 10 by Liz Rogers

Winter’s here so why not come inside Pier10 Restaurant where the food is delicious, decadent and decidedly Peninsula perfect.

Slow cooked meats including braised beef cheek, confit duck and pork belly take centre stage on a menu that is both excitingly innovative and focused on locally grown produce. (the Pier 10 vegetable garden provides the freshest seasonal harvest.) Home-made potato gnocchi with cherry tomatoes and truffled pecorino and spiced calamari with chipotle mayo are staples, while the new-release Sauvignon Blanc and Riesling complements and refreshes. There’s lots of winter wine savings to be had too – just pop by the Cellar Door to sample and reflect on this home of sparkling wine’s insightful range. Tastings go hand in hand with a terrific Cellar Door grazing menu including small bites of Hoisin Pork spring rolls, fresh fish croquettes and calamari. The charcuterie platter with homemade terrine and pate, salami, prosciutto, cheese and olives, or the seafood platter for two including roasted fish and prawns, croquettes and calamari, cured salmon and seared tuna will excite.

Pier 10 is a family friendly environment where you can relax in front of a roaring fire while indulging in the amazing aromas emanating from the kitchen. Enjoy a three-course meal, a glass of wine plus platter, or a brisk game of bocce. Local artists play every weekend and the Bastille Day dinner celebrations (July 14) are always fun!

Pier 10 kitchen will be closed the first three weeks of August 2017, but the Cellar Door will be open for tastings and wine sales on weekends.


A: 10 Red Hill-Shoreham Rd, Shoreham VIC 3916

T: 5989 8848


Cheers to our cool winemakers

Peninsula winemakers are toasting their success at the 17th International Cool Climate Wine Show.


Med Brodtmann, Chair of Judges with Paramdeep from Nazaaray Estate

Med Brodtmann, Chair of Judges with Paramdeep from Nazaaray Estate

The show attracted 544 entries in 29 classes, including sparkling wine, chardonnay, sauvignon blanc and pinot noir, and event organiser Bec Davis said local vineyards performed “outstandingly”.


“Foxeys Hangout won best Mornington Peninsula White and Red, Nazaaray picked up the People’s Choice Award and there was a swag of other medals across all classes, with golds going to Merricks Estate, Portsea Estate and Hickinbotham; silvers to Trofeo, Red Hill Estate, Baillieu, Elgee Park and Bellingham; and bronzes to Bittern and Telera,” Bec said.  “Our local vineyards shone next to a high calibre of national and international entries.”


The ICCWS was hosted by the William Angliss Institute and included a public tasting and awards dinner. For Mornington Peninsula fine wine retailers, restaurateurs, sommeliers, cellar door staff, wine educators and wine enthusiasts, the ICCWS provided an excellent opportunity to taste an extraordinary breadth and depth of cool climate wines.


For full information on the ICCWS and the 2017 results, go to

It’s a Papa’s! by Liz Rogers

Papa G’s Pizza and Pasta in Mornington is a family owned and run real Italian take-away place where authentic Italian flavour rules. We’re talking tasty home-style regional Italian cooking prepared by Anna Ferraro just the way her mother used to make - so be prepared to be left wanting for more!

Papa G’s Pizza and Pasta has been delivering the best local pizza and pasta since 2014 and pride themselves on using only the freshest and most delicious ingredients. From traditional and gourmet pizzas through to creamy and steamy pastas, Papa G’s also has a main menu of calamari fritti and chicken parmigiana, risottos, salad and desserts.

And don’t forget – if you’re having a party, pick up the phone and call Papa G’s. Giuseppe and his team can cater for any event from office lunches to huge celebrations!

They home deliver to Moorooduc, Mornington, Mount Eliza and Mount Martha too.

A: Shop 2/234 Main Street, Mornington
T: 5975 0996

Hospitality night at Dr Fox by Andrea Kellett

Hands up if you work in hospitality and want to enjoy a night out with a good vibe and drink specials when you have a night off?

You need to check out Dr Fox Café x Bar in Main Street Mornington. While many venues traditionally close on Mondays, Dr Fox Café x Bar cranks up for the hospitality industry!

This mecca for great food, coffee, cocktails, all-day breakfast and more is open Mondays and owner Ben has made Monday night ‘hospitality night’. It’s for all the hospitality workers out there who can’t enjoy a night out on the weekend (but you don’t actually have to work in the hospitality industry to go along, ‘hospitality night’ is open to all).

The cracking ‘hospitality night’ specials include $15 cocktails, $8 wines by the glass and $5 pots (of beer and cider on tap). There’s food til 8.30pm and even a DJ playing 7pm-10pm (DJ Sophie Joy).

While you’re at it, check out Dr Fox Café x Bar’s new cocktails, pictured (the Foxgroni, their twist on the Negroni; the Coconut Fox, their twist on the Mojito; and the Figged Out Fox, a combo of white chocolate liquor, esprit de figues fig liquor and cognac).

* Dr Fox Café x Bar also has happy hour on Friday and Saturday nights. Friday happy hour runs from 5pm - 6pm and 9pm - 10pm. Saturday happy hour runs from 6pm – 7pm and 9pm – 10pm.

A: 37 Main Street, Mornington
T: 5973 4074

Famiglia a tavola by Andrea Kellett

‘Famiglia a tavola’ - family at the table.

It’s the way Italians have, for centuries, dined with family and friends gathered around a hearty meal of homemade pasta, slow-cooked meats and more. And now, it’s here in Mornington. Bronx Napoli Pizzeria 1999 in Queen St is celebrating ‘famiglia a tavola’ on Sundays and everyone is welcome to dine and experience traditional Italian food and atmosphere.

Head Chef Alessandro (Alex) D’Auria and Chef Federica Argeramo explain: “When we grew up, Sunday lunch was a big thing. We used to have hand-made pasta and roast. This is what we want to do.”

Bronx Napoli Pizzeria 1999 will embrace Sunday ‘famiglia a tavola’ with weekly roast specials and, of course, plenty of homemade pasta. Alex explains that slow cooked meat, including roasts, have been an Italian winter staple for centuries.

Gather your family and friends and enjoy Sunday lunch, the authentic Italian way at Bronx Napoli Pizzeria 1999.

A: 1A Queen St, Mornington
T: 5975 3113
INSTA: @bronxnapoli

Best Bites winners announced

Woodman Estate in Moorooduc and RACV Resort Cape Schanck have won the Restaurant of the Year award at Mornington Peninsula Shire’s 2017 Best Bites Awards.

Merchant and Maker, in McCrae, took out Café of the Year and Laneway Espresso in Dromana won the People’s Choice award.

The other category award winners were:   Aged Care - Andrew Kerr Aged Care in Mornington;  Bed and Breakfast - Sunnyside Up Bed and Breakfast in Rye; School Canteen/Child Care - Balnarring Early Learning Centre and Hastings Child Care and Kindergarten; Supermarket - Ritchies IGA in Mt Eliza; Takeaway - La Casa Nostra Deli in Rosebud;  Innovation - Somers Camp School Camp; Primary Producers - Peninsula Fresh Organics in Baxter and Hillock Downs in Rye; 

Best Bites recognises the most outstanding local food businesses in the areas of food safety, healthy eating, sustainability and access for all.

The 2017 Best Bites Food Guide, which lists the local food businesses that have received Best Bites certification, is now available free from Shire customer service centres, local food businesses and at

Get to the Corner (Café)

Looking for fantastic casual food, great atmosphere and a place to warm up over winter? Then look no further than The Corner Café in Rosebud where cosy couches and pumping heaters have you sitting pretty over the cooler months. This funky eatery offers all the best winter time wonders such as a rotating menu of hardy home-made soups (on the specials board), plus yummy rice pudding and a range of vegetarian selections like Mexican beans. This is real fill you up food that hits the spot. The all-day breakfast menu starts you off from 7am and runs through the day, while The Corner Café’s huge range of Blue Mini tea (think serendipity, jasmine, star anise and immunity to name a few) will give you that warm and wonderful winter time boost.

The Corner Café is open seven days a week and delivers personal service with a smile. Tuck in today and stay for a while.


1455 Point Nepean Road, Rosebud

T: 5982 1455

Stumpy Gully pours Reserves!

Stumpy Gully Vineyard is pouring something special at its cellar door over this year’s much anticipated Winter Wine Weekend (Saturday June 10 – Monday June 12).

This family owned and operated vineyard will have three Reserve wines open for tasting from Thursday to Monday, 10am – 5pm. These top drops are rarely opened for tastings so this is your opportunity!

The Reserve wines on tasting over the long weekend are the ‘Magic Black’ Reserve Pinot Noir 2015, the ‘Encore’ Chardonnay 2014 and the ‘Crooked Post’ Reserve Shiraz 2014. While you’re there, why not enjoy lunch at Regardz Restaurant?

Stumpy Gully Vineyard is the pride and joy of the Zantvoort family, who planted their first vines at Moorooduc in 1989.


A: 1247 Stumpy Gully Rd, Moorooduc,

T: 1800 STUMPY (788 679)


FB /stumpygully.vineyard

Hickinbotham’s BIG weekend

For a Winter Wine Weekend experience with the lot, head to Hickinbotham of Dromana this Queen’s Birthday long weekend. This relaxed, family-owned and run winery has a full program of live entertainment, food, beer, wine and fun across the three days (June 10-12). And, to top it off, Hickinbotham’s massive annual Winter Wine Weekend wine sale is on! Enjoy live guitar with Nick Charles on Saturday, June 10; Mamas Mountain Jug Band on Sunday, June 11; and Rattling Red duo on Monday, June 12. Please book by phone, 5981 0355.

A: 194 Nepean Hwy (near Wallaces Rd), Dromana
T: 5981 0355

Tex Mex style at the GPO Hotel

Come in from the cold this winter at the GPO Hotel where American Style BBQ gets locals and day trippers alike smoking hot!

The GPO Hotel is renowned for its tasty and tender Texas style American BBQ and has been developing this delicious southern American technique over the last three years.  The style is trending heavily in town and the GPO Hotel is one of the only spots on the Peninsula to dive right in and embrace the concept completely.

American smoked BBQ creates a depth of flavour unlike anything you’ve tasted before.  Yoder Smokers bought from Texas bring an exciting and mouth-watering edge to the already extensive menu at the GPO Hotel, and their 600gm Cape Grim Rib Eye smoked rare over Australian hardwoods and then chargrilled to perfection is an infamous speciality.  Other cuts perfected on the smokers at GPO include 12 hour pulled pork, beef brisket and beef ribs.    

Pub food with a modern Tex Mex twist is at the heart of this forward-thinking hotel.  Inside you’ll find a balance of modern gastro dining, classic pub meals and a robust hint of Tex Mex cuisine.

Forget heading to the snow this Queen’s Birthday long weekend and meet up with friends at the GPO Hotel to experience Tex Mex at its best. There’ll be live music too! (Check website for details).

Open seven days a week for breakfast, lunch and dinner and the kitchen is open all day from 8am.

A: 1003 Point Nepean Rd, Rosebud
T: 5982 3200


Pier 10 is the home of sparkling wines, icy cold beers and bocce. Superior estate wines set the tone for any event or weekend get together, while fresh and scrumptious food combine with family, fun and relaxation to make this THE end of the week delicious destination. 

Mornington Peninsula Magazine thought you’d like to know more about what’s happening at this premium Peninsula restaurant and cellar door over winter, so we had a chat with Stuart, who gave us a taste of what to expect. Enjoy!

How would you describe the atmosphere at the Pier 10 Estate?
Relaxed. Whether it’s an informative yet playful wine tasting, a platter with a glass of wine (and a game of bocce) or a three-course meal, the feeling at Pier 10 is relaxed and fun. Our philosophy is to invite guests into our home to experience our wine, food and hospitality.

What can people look forward to when they step through the doors of the Pier 10 Restaurant?
A warm reception and beautiful smells coming from the kitchen, plus a roaring fire!

Please give us an insight into some of the winter dishes on the menu.
We serve dishes like homemade potato gnocchi with textures of artichokes and broad beans, or all manner of slow cooked meats like braised beef cheek, confit duck and pork belly - and of course our spiced calamari with chipotle mayo (We just can’t take it off the menu!). For dessert, you’ll find fruit crumbles, decadent chocolate and homemade honeycomb.

Please describe some of the local produce your chef uses when creating the Pier 10 menu and take us through your herb garden.
We have just finished with our own figs. Mushroom foraging is also coming to a close.  Chilies, tomatoes, pomegranates, eggs and kale are some of the local produce you’ll find being used by our chef. We grow everything from rosemary and lavender to Vietnamese mint and Thai basil. The boys are constantly in the garden picking Kaffir lime leaves and fresh Bay. The Tamarillo tree should be ready to harvest in the next month.

What wines do you recommend pairing with some of the dishes on your winter menu?
The latest release Pinot Gris sits well with spiced calamari as well as roasted Kingfish with Romesco sauce. Our estate Pinot Noir is amazing. It pairs well with our glazed quail entrée and confit duck main course. It also finishes well with our cheese board. The braised beef cheek is a real winner with our bold Heathcote Shiraz.

What’s on your cellar door grazing menu?
Small bites like Hoisin Pork spring rolls, fresh fish croquettes and Calamari. Charcuterie Platter - homemade terrine and pate, salami, prosciutto, cheese and olives. Seafood Platter for 2 - roasted fish and prawns, croquettes and calamari, cured salmon and seared tuna.

Please tell us about your wine tastings.
Craig will take you through the Pier 10 journey to find amazing bubbles and gorgeous new release Pinot Gris and Pinot Noir. The Sangiovese is almost sold out!

Sundays at Pier10 are all about long lunches listening to live music. What’s on the music menu each Sunday over winter?
Local artists play every Sunday in the main restaurant at Pier 10 and include Rob Papp, Jay McLean, James Vincent, Troy Wilson and Frank Bayzer.

Burlesque and Basil at Brooklands

Two incredible burlesque shows and the return of Faulty Towers The Dining Experience herald some exciting times ahead for Brooklands of Mornington.

For an evening of high glamour, decadence, charm and sophisticated tease, you will not want to miss The Martini Lounge on Friday, August 4, and Saturday, August 5.  Enjoy a superb meal then sit back and relax as some of Australia’s best burlesque artists present a dazzling show filled with parody, classic burlesque and theatrical entertainment.  You’ll be thrilled, enthralled and laughing out loud during an evening of charming and sophisticated burlesque in the historic Brooklands setting, so put on your finery and prepare to be treated to some beautifully captivating performances.  Tickets for the dinner and two 45-minute shows are $69.

Meanwhile, Faulty Towers The Dining Experience returns on Friday, July 28, to celebrate 20 years of sell-out shows around the world, including London’s West End and Raffles Singapore.  In this fully immersive experience, the audience become diners in the infamous ‘Faulty’ restaurant as they are served a three-course meal by Basil (Rob Langston), Sybil (Monique Lewis-Reynolds) and Manuel (Anthony Sottile).  Expect lashings of laughter, bowls full of spontaneity and as much audience participation as individual audience members want. And with 70 per cent of the show improvised, no two performances are ever the same.

Doors open at 7pm and the show starts at 7.30pm.  Tickets are $89, which includes the three-course meal and two-hour interactive show.  This show will sell out, so bookings are essential on 5973 9200 or at [email protected]

A: 99 Tanti Ave, Mornington
T:  5973 9200