Please note we are currently having issues with our internet & phone line.

For any urgent enquiries please email [email protected]

To make a restaurant booking please visit our reservations page.

make a booking

Chef's Menu $105 Per Person

Chef's Menu:



Ora King salmon, grape, togarashi, orange
Spanner crab raviolo, parsley, bisque
Brioche, prawn, seseme, tuna


Lamb, nonna's relish
Piroshky, pine mushrrom, red cabbage, salt bush
Paris brest, cream cheese, apple cider
Estae apple, basil


Apple pie, crème fraiche, chestnut, tonka bean
Lemon verbina, burnt meringue, kaffir lime
Panaforte, ginger, cacao, honey
Maccaron, fig, cremeaux

Credit Cards incur 1.2% surcharge & all public holidays incur a 15% surcharge.   

We are currently only offering our beautiful 'Chef's Menu', enjoy feasting on all of our dishes listed above.

*Please note whilst allergies & dietaries can be catered for traces may be present. If you have a severe allergy please call us directly on (03) 5989 2471 to let us know.

*We can cater for vegan, vegetarian, pescatarian & gluten free dietaries.

Wine List


Group Bookings

Please contact us to make a booking (03) 5989 2471 or email [email protected] .

'Polperro Private Cellar Dining Experience'

Introducing the latest Polperro experience 'Polperro Private Cellar Dining Experience'. This intimate experience caters for 6 people only, and you will enjoy full exclusivity of the beautiful Polperro Cellar Door for the entire evening. Our Executive Chef Michael Demagistris and highly respected Sommelier Blaz Rezen will engage and educate your party, guiding you through the menu and accompanying wines. To keep this amazing experience as exclusive as it deserves we will be hosting one 'Polperro Private Cellar Dining Experience' per week on a Saturday evening only. At $235 per head all includive of food and drinks pairing (maximum 6 persons). 

To enquire about our exclusive 'Polperro Private Cellar Dining Experience' email [email protected] 


Executive Chef Michael Demagistris

Dom Cherry

A passion for food was ingrained in Michael Demagistris from childhood, however, his culinary journey began while working as an aspiring chef under Jacques Reymond in the kitchen of the internationally acclaimed restaurant, Jacques. Highly ambitious, Michael moved on from his senior role at Jacques and took it upon himself to learn from the most revered chefs, working in restaurants around the world including Alinea and The Publican in Chicago and Noma in Copenhagen. Out of genuine love for the Mornington Peninsula and a thirst for the opportunity to grow, Michael made the move to the region, accepting a role as the youngest ever Executive Chef at the prestigious Sorrento Golf Club. During this time, Michael made his mark by placing in the top four of TV series MasterChef The Professionals, before going on to transform the seaside restaurant Buckley’s Chance as Executive Chef. Michael’s enthusiasm for delivering incredibly flavoursome food that emphasises the region’s local produce led him to open his own restaurant East Bar and Dining in Mount Martha. Here, Michael developed a menu that highlighted his culinary skills and thirst for innovation, as well as his love for foraging and sourcing the best produce the Mornington Peninsula has to offer. Michael leads both kitchen venues as executive chef at Polperro and Many Little.