Went here for a family birthday dinner and have heard so much about it I was very intrigued…read more From the outside it looked like a small simple restaurant but inside I liked the vibe. Check out the restroom too (took a photo of the cool collage on the door). They support sustainable living and they harvest their produce from their nearby farm. We were told they as much as possible refrain from having waste - a plus for me already. We got vegetarian and I was pleased with the presentation of the dishes. They were also so yummy and so filling! They explained each dish being served. We had many servings - I wanted more but at the same time I was already too full! Cant explain it but it was soooo good and so filling. Staff were very friendly and knowledgeable. Highly recommended!!

This place has some absolutely amazing things to it:…read more - First love the vibe. dark and modern with some brightness to it. youthful and classy. - Love the story here. Three brothers. Oldest being the sous chef, middle being head chef and youngest being the sommelier. - Loved the passion of the waiters bringing out the food. They all seemed excited to be sharing the restaurants menu with you. Made you feel like you were definitely a part of the experience. My sis and I got the 8 course degustation for 110. Bites: Warragal greens with samphire powder charred Pumpkin pickled with nut cheese Tomato water Dishes: Zucchini risotto with slow cooked egg yolk on bottom - beautifully balanced dish both from a flavour point of view as well as a texture. The warm gooeyness of the egg with small crunchy bits with the perfectly cooked risotto. Kingfish with fresh basil and lemon myrtle and spice emulsion - This was delicious. It reminded me of my mothers indian style fried fish, even though basil and lemon myrtle have ABSOLUTELY no place in an indian kitchen. More just how it was fried and presented was such a lovely way to have fish instead of a quick sear or cured like all All things pumpkin. Roasted with garlic. Flesh into pasta, seeds and rind powdered down - My dish of the night. 24 hour pork with apple and pork stock concentrated jelly with Apple leaf dried - this dish was a let down for me. Pork was rather tasteless and underseasoned. Warmed cucumber with goat cheese nasturtium - my sister didn't appreciate this dish. I found it weird but oddly appealing. A nice palate cleanser before the bigger proteins coming up. Duck Ragu with salada crumb and plum sheet - Sister loved it. I didn't care for it as much. VERY rich, and almost needed some citrus to give it a bit of freshness. The plum sheet was a creative touch but didn't give me a fruit that helped to balance the dish; rather it was a bit too complimentary to the richness. Dry ages beef with roasted tomato, bone marrow purée and carrot, Purple basil and honey - my sister's favourite dish for the night. I definitely enjoyed it but it wasn't near my top dish of the evening Deserts: In short ALL delicious Cracked pepper meringue with Oliver oil emulsion and balsamic gel - House made licorice Black cherries covered in chocolate with beetroot dust Sous-vide peaches with peach gel and basil - now this dish i wanted to comment on because this dish represented to me what was "wrong" with O.My. When I hear sous-vide'd peaches i am counting on getting an almost poached peach which is easily cut through with a fork which isn't as soft and over done as a poached peach would be, but still have a nice consistency secondary to the sous-vide process. Instead what was served was cold and tasted, quite honestly, like a fresh peach. Cucumber granita with buttermilk 10 spice ice cream Pumpkin cooked in fig jus Vanilla cookie with milk caramel and disk Conclusions: I think this restaurant is a fantastic first step for these young men and they absolutely should be commended for it. The food is fantastically inspired and I love some of the risks they took in terms of the dishes coming out. My only and "main" criticism would be that technique can't be present for technique sake. It must be a tool to bring something new to experience. I felt like that happened in the "All things pumpkin" where they made the rind into part of the dish, and made a pasta sheet out of the pumpkin etc, but it completely fell short in dishes like the sous-vide peaches. I hope that they continue to push themselves and continue to grow. For a trio of brothers all under 30 its amazing that they are producing this kind of experience. Beyond that the only thing I would say is turn the music down a bit. A few times it was hard to hear the waiter in the context of how loud the music was.

In the heart of Chinatown is the Daughter in Law restaurant. Brought and colorful and billed as…read more'the unauthorized Australian Chinese restaurant'. We had the great lamb chops as well as delicious garlic naan. You've got to try the Ball of Happiness - a hollow shell that you pour mint, yogurt and tamarind sauces into and eat it in one bite. Excellent!

As a Indian food lover I had to absolutely try some in Melbourne while I'm here. Went to Daughter…read morein law last night. Now not your typical Indian restaurant. This was kinda upbeat, trendy hipster a little bit. I did enjoy the music very much while there. Service was good. I would say it was a very solid 4 stars . More closure to 4.5 Just not the insane depth of flavors like I've had in many other places but good non the less. Had the lamb Rojan Josh. And we did the naan Bread and condiments sampler.

I have dined at 360Q numerous times over the last couple of years and have always been impressed…read morewith the delicious food and service. Along with the great food comes a fantastic 360 degree view of Queenscliff looking out to Port Phillip Bay, Swan Island and Queenscliff Harbour.

Can I add an excellent breakfast was had this morning with friends. Usual cafe offerings, big…read morebreakfast, eggs done all ways etc. I had the 360Q breakfast, toasted sour dough, avocado and finely sliced tomato with blobs of a marinated feta and topped with 2 poached eggs with dukkah sprinkled on top. - delicious start to the day. Cappuccino made the grade too.

Funky, eclectic atmosphere. Staff were very friendly and knowledgable about all aspects of the…read moremenu. Food was delicious and sourced locally from the Bellarine Peninsula. Highly recommend this restaurant.

I've eaten at his restaurant and the flower and fork and I found he cooking is fantastic highly…read morerecommended will come back to both

I don't know where to start. This has been not just a meal. It has been an experience. From the…read moremoment we say down, our every need has been catered for including my highly sensitive coeliac (gluten free) requirements They say a picture tells a thousand words so I've posted the menu and pictures of what we ate. I don't believe you could go wrong here with whatever you choose The wine list is limited but well covered and surprisingly not expensive. Do yourself a favour and come check it out!!!!

This out of the way stake house was a real delight. Small and intimate space, sliver service and…read moreexcellently cooked meats, a treat for a gourmet lunch or dinner. Discrete and knowledgeable staff catering to your every need. A hidden treasure that will not be hidden long.

Well executed mains. Crispy Crackling on yummy pork belly. Short but diverse list of local wines…read more Make sure you keep space for dessert.

We came here for dinner on Sunday night.....the restaurant was fully booked so they put in in the…read moregarden at the back......the food was very nice....however the chicken schnitzel for the kid meal was quite try.....otherwise we had a great dinner....

Rusty waters-trusty (tasty) beer! This little place of potential happiness is about 5-8mins before…read moreCowes! The interior could use a little bit of spruce-the-goose. There is a decent selection of beers and a tasty cider on tap. Though I'm not sure if you really need three Ales on tap. Generally speaking there was an extensive bar here to tempt you with. I didn't have to pay for my drinks as the entire place was shut for an uber relaxed engagement party, so not sure about prices. Which leads me onto my next concern- cranky staff :( As a first time visitor, and declared newbie, I had no idea what was on tap. What was brewed on site? Could I buy some to take home?? I still don't know and the bar staff had no interest in educating us at all. The interior areas were open and spacious with a bar area and upper class style restaurant area. Whilst not in the main drag of Cowed the Rusty Waters Brewery has a lot to offer. A great spot to grab some unique Victorian beer and some great ciders before heading into town. The Bride also mentioned that the kitchen whips out some fantastic food. No doubt next time we drive on by, we will stop in for a drink or two.

Delightfully well presented restaurant with a view! Which is also obviously their wifi password…read morehaha Only just a year old the entire venue is going through a revamp and what a difference t makes. As well as the buildings they are working on reverberating the surrounding fields to make it somewhere not to miss whilst on the island. Make sure to reserve via email or by phone! The staff where lovely and the food was delicious. Having ordered 'The Full Basket', a big breakfast, you find yourself eating exactly what you expect and best of all they locally source all their ingredients; boasted on their menu. Tasting other things on the menu with my family, we where all delighted to say we would definitely come back. The setting is delightfully bright with windows facing the oceans. It's a little noisy of anything but they it is in the renovations to come. We where lucky to be one of a couple table in the room to really enjoy ourselves. Looking forward to having lunch here next time.

Good coffee, fantastic wine list, amazing steak and pork belly. Must try chocolate brownie…read moreice-cream next time. The views of the beach are spectacular.