This is a chef/owned restaurant, and Harry is a German trained chef, but has been in Australia for many years. He was in the kitchen when we were there and is as I understand it there pretty much every service.
A specialty of the restaurant is local Phillip Island produce from the land and the sea.
I had the seafood bisque - as good as I've had anywhere in the world, followed by the duo of fish. Mrs had the Hervey Bay scallops and lobster mornay (crayfish to be technically correct).
All cooked and presented superbly.
Since is was a rather blustery winter evening, we sat inside in warmth, but I can imagine that a summer's evening outside on the balcony overlooking the water would complete this restaurant experience!
A great all round experience and would recommend and certainly return for the seafood...