From our partner...
The Tinamba Hotel has joined the 2022 hatted restaurant party alongside Sodafish, Hogget Kitchen and Sardine Dining, who have retained their hats this year. Together, these four exceptional venues celebrate the quality of Gippsland produce.
TINAMBA HOTEL
TINAMBA
A true destination restaurant of refined luxury, the Tinamba Hotel boasts nearly 150 years of history in the tiny village of Tinamba, home to just 500 people.
Simon and Tania Johnson of the Tinamba Hotel, know there’s nothing better than local Gippsland produce. They source everything they can locally, celebrating everything from Bulmer’s baby broccoli and Flooding Creek Fungi, right through to cultivating their very own kitchen garden with fresh herbs and vegetables.
SODAFISH
LAKES ENTRANCE
Seafood lovers would be familiar with Crown’s high-end seafood restaurant, The Atlantic, now you can savour your seafood at the source… Former The Atlantic chef, Nick Mahlook, has returned to his hometown of Lakes Entrance to breathe new life into a floating restaurant in the heart of town - which actually began its life as the Raymond Island Ferry.
Sodafish reinvents this laid-back holiday town’s humble fish & chips offering, taking it up a notch with fresh seafood sourced from neighbouring fishing boats. We’re not talking food miles here, we’re talking food metres!
HOGGET KITCHEN
WARRAGUL
Hogget Kitchen overlooks rolling vineyards on the outskirts of Warragul where, under the skillful eye of Chef Trevor Perkins, the Hogget team use a nose to tail approach to all the meat they serve, ensuring the highest standard cuts and minimal wastage. They source everything locally, building the menu around the seasons to ensure the produce is at its best. The result of this attention to detail shines through with the restaurant being awarded their third consecutive chef’s hat.
Further East, Sardine Dining overlooks the water in Paynesville and is run by partners passionate husband and wife team, former Vue de Monde Chef Mark Briggs and experienced Restaurant Manager Victoria Briggs. Items on the menu change every few days, depending on what ingredients are available on the day, that is, what the fisherman have caught. The seasonal menu is perfectly matched with a selection of quality Gippsland craft-beer and wines including Lightfoot & Sons, Narkoojee, Bass River, William Downie, Tambo, Nicholson River and Dirty Three wines; Sailor’s Grave and Grand Ridge beer.
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