Positioned onsite at Mantra Lorne, The Larder serves up an indulgent menu to satisfy all of your dining needs.
Overlooking the rolling lawns of the heritage-listed Erskine House, The Larder offers a refined yet warm and hearty menu of rustic Italian cuisine. Comprised of locally sourced produce from the Otway ranges and surrounding districts, you’ll experience freshly prepared meals from the finest ingredients.
Open for breakfast and dinner, The Larder offers an inviting environment to enjoy a meal with family and friends. In the summer the restaurant is bright and airy, and in the winter the fireplace makes for a cosy atmosphere.
Experience the taste of Italy with an antipasti board of cured meats, marinated grilled vegetables, pesto bocconcini or Chianti veal ossobucco.
Indulge in a selection of creamy pastas with delectable ingredients including mussels and calamari, or fresh egg rigatoni with Barolo braised beef ragú and shaved Grana Padano. Mains include a choice of pork cotoletta, free range chicken, and steaks.
The Larder provides an extensive buffet breakfast and a la carte dinner menu.
For more information call 03 5228 9764
Chef Bev Vahland's food mantra is simple - present food at its very best in a way that excites, brings abundance and is enjoyable to both look at and eat.
Having been a professional chef throughout Melbourne for the past 20 years and learning and leading in some of the cities most unique kitchens, he now finds himself back in Lorne - having spent 12 years of his childhood growing up over the hill in Deans Marsh. It was these formative years in the Otways that has given him his love of growing his own produce, his love of cooking and his love of creating.
In 2016 he aired his self made 9 part food series 'Food to Eat' on Foxtel. What started as an idea about food connection 7 years ago has sprung up over 200 original youtube videos capturing an amazing worldwide market and now being featured on the Footprint TV network in the USA.
Bev's food style is bold, colourful, bright and with punchy big flavours. He takes inspiration from his ample vegetable garden, from local foraging and focussing on food from its source. There is a rustic focus in his food with a little cartoony feel taken from his many years as a professional theatre designer and chef.