Crittenden Easter Long Weekend

Live music sets the tone on Friday and Saturday across the Easter long weekend.

On Easter Sunday, the focus turns to family, with visits from the Easter Bunny, face painting and plenty of space for ball games on the lawn.

For the adults, enjoy a specially curated Easter-inspired cocktail, while the kitchen prepares something a little extra special to mark the occasion.

The Restaurant & Terrace will be open all Easter Long weekend , the perfect excuse to gather, unwind and enjoy the Mornington Peninsula.

Lunch: Open everyday

Dinner: Friday & Saturday evenings

Cellar Door: Closed Good Friday | Open Easter Saturday, Sunday & Monday

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Join us at The Kitchen for an intimate Cocktail Masterclass hosted in collaboration with Stache House Distillery founder Mark Rigby.

This relaxed and interactive evening begins with a welcome spritz, followed by a guided introduction to the Stache House spirits range. Guests will then step behind their own bar station to shake, stir and garnish three cocktails, including a twist on a classic Old Fashioned and a selection of signature serves.

Throughout the session, Mark will lead a guided tasting, sharing the stories, ingredients and character behind each spirit.

The experience is complemented by a chef’s tasting menu served across the evening, making it perfect for couples, friends or anyone looking for a unique night out on the Mornington Peninsula.

What to Expect

– Welcome cocktail on arrival

– Hands-on cocktail making

– Guided tasting of Stache House spirits

– Chef’s tasting menu

– Take-home cocktail shaker set

Menu Highlights

– Baharat spiced chicken & chickpea salad with tahini

– Hand-rolled gnocchi with lamb shank ragu & Grana Padano

– Boozy affogato with cacao & coffee liqueur

Ticket Pricing $120.00 per person

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A masterpiece of contemporary living with soaring ceilings and polished concrete floors, the residence wows at every turn with an array of indoor and outdoor living zones united by floor-to-ceiling bifold glass doors opening to a selection of terraces.

A gourmet’s kitchen with vast stone island and stainless-steel appliances, microwave and coffee machine anchors the expansive open-concept multi-living area on the upper level, which is flanked by concertina doors off both living zones opening to a choice of alfresco-entertaining areas backdropped by the bay and countryside.

A lavish master suite with dressing room, contemporary ensuite with soaker tub and an office/retreat is flanked by box glass windows framing the bay, while downstairs a luxe games room opening to the lower terrace and generous rear lawn is complemented by a deluxe wetbar.

Footsteps to the beach and a short zip to yachting facilities, Tulum Store and the cafes, bakeries, restaurants and boutiques of Balnarring village, this exclusive home includes a full second bathroom, powder room, in-floor heating, split-system airconditioning, ducted vacuuming, water tank, double garage and plenty of room to add a swimming pool (STCA).

The post Beachside Luxury appeared first on Love the Peninsula.

Where Tootgarook glows as a roadside beacon, St Andrews hums to the rhythm of the tides. Doors open at 6:30am, welcoming early risers with strong coffee, pastries, and the promise of a day about to begin. Surfers heading out, locals grabbing their morning ritual, walkers brushing the sand from their shoes — everyone comes through these doors.

From 8am until 2pm, the all-day breakfast and lunch menu keeps the kitchen moving. It’s food that works for all tastes and dietary needs, made with the same commitment to quality and consistency that defines The Kitchen Group. And just when you think service might slow, the doors stay open until 3pm, catching the stragglers: the late lunches, the last-minute snackers, the ones in search of a final caffeine hit before the day turns.

What sets St Andrews Kitchen apart isn’t just its hours or its menu. It’s the way it doubles as a pantry and storehouse for the community. Shelves are stacked with homemade jams, chutneys, and relishes; pies, pasties, sausage rolls, and bread; milk, gifts, and pantry staples. It’s a place where you can pick up dinner on the way home, find a jar of something new, or grab the missing ingredient without trekking into town.

New shelving arrives faster than it can be filled, but that’s part of the charm — the place is always evolving, responding to what the community needs. It’s equal parts café, general store, and gathering point.

If there’s one thing that elevates St Andrews Kitchen beyond its modest exterior, it’s the deck. Facing northwest, it catches the light in a way that makes afternoons linger. On a clear day, the sun dips and paints the space gold; in winter, it becomes a pocket of warmth against the coastal chill. It’s the kind of spot you don’t rush from — coffee in hand, chatter around you, the ocean just out of sight but always present in the breeze.

Behind it all is the same ethos that drives The Kitchen in Tootgarook. Bob Coley’s vision of hospitality without pretence, delivered alongside head chef Andrew “Sharkey” Sharkey and their team, translates seamlessly here. It’s about making people feel at home, delivering consistency every single day, and serving food with love.

St Andrews Kitchen may look like a modest brick veneer at the edge of the world, but step inside and you’ll feel its aura — warm, dependable, and deeply human. It’s proof that even at the wildest parts of the Peninsula, there’s always a place to pause, refuel, and belong.

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The light-filled main living zone with V-Lux skylights and gas log fireplace flows to a stone-finished entertainer’s kitchen and a covered deck with BBQ, jacuzzi, and fire pit area. Upstairs, the private master retreat features a north-facing balcony with bay views, ensuite, and walk-in robe, plus a second living space. Three further bedrooms, a home office, and stylish family bathroom complete the design.

Additional features include ducted heating, evaporative cooling, double garage, hot water outdoor shower, rainwater tank, and secure externally access storage shed. Low-maintenance gardens with room for a pool make this the perfect family escape or permanent Sea change in a blue-chip location.

The post The Mount Martha Retreat appeared first on Love the Peninsula.

The Kitchen, with its warm glow and modest exterior, has been beckoning us for years, and only recently have we finally stepped inside to discover what it’s all about.
And here’s the truth: it’s more than a café, more than a bistro. The Kitchen Tootgarook is an oasis. Not in the dictionary sense, but in the way it restores you, slows you, and makes you feel like you’ve come to the right place at the right time.

From Darlington to the Peninsula The Kitchen is the dream realised by Robert Coley — Bob to everyone who knows him. His story is the kind that weaves continents and careers into a single thread. Born in Darlington in the north of England, Bob started working in hospitality at just 16. He cut his teeth in the UK’s bustling gastropubs before crossing hemispheres to work in Melbourne’s high-end dining scene, including time at Lindenderry in Red Hill, The Mansion in Werribee, and George Calombaris’ The Press Club. He even turned his hand to catering on a massive scale, overseeing food operations for healthcare facilities and managing meals for more than a thousand staff each day.

But experience, as Bob would tell you, only matters if it leads you somewhere real. And for the past eight years, that “somewhere” has been here in Tootgarook. In this humble shopfront, Bob has poured decades of learning, a love of food, and a belief in genuine hospitality into a place he always wanted to visit himself: consistent, approachable, and without pretence.

The Spirit of the Kitchen Call it a bistro, a bar, a restaurant — it doesn’t matter. What matters is how it feels. The Kitchen is a place where your name is more important than your wallet. A place where you feel like a regular on your first visit. Where the welcome is warm but never forced, and the service is seamless without ever tipping into fussiness.

This isn’t about airs and graces. It’s about getting the fundamentals right — every day, seven days a week. The same familiar faces behind the counter (many staff have been here five years or more), the same commitment to consistency, the same belief that a restaurant should feel like a second home. And at the heart of it all is head chef Andrew Sharkey — known simply and affectionately as “Sharkey.” For almost eight years he has helped Bob set the tempo and flavour of what follows.

What’s on the Plate Like any good oasis, the heart of The Kitchen lies in what it serves. On our visits so far, a few dishes have already carved themselves into memory.

Breakfast might mean The Keto Kick: broccoli and feta hotcakes stacked high, paired with house-made green tomato chutney, two perfectly poached eggs and a drizzle of aged balsamic. It’s a dish that wakes you up without weighing you down, a clever balance of comfort and freshness.

For something heartier, the Lamb Shank delivers exactly what you’d hope — flavour that lingers, meat that slips from the bone with barely a nudge. Eating it feels a little like the season itself: autumn giving way to winter, slow, inevitable, but welcome.

There’s also the Fettuccini Vongole, which could have wandered in from Chapel Street’s Café Cucina — all briny sweetness and silk-slick pasta; a plate that makes you stop mid-sentence, close your eyes, and savour it again.

Of course, some of the simplest things hit hardest. Their famous bacon sandwich might be the best hangover cure on the Peninsula, salty and satisfying in a way that only a perfectly built sandwich can be.

And then there’s Thursday night. The Kitchen’s ode to the Parma is the stuff of legend. Where else will you find eight different versions of the classic chicken parma, each with its own flair — traditional, Italian, Hawaiian, Spanish, Greek, Aussie, and more — served with a pot of beer or a glass of wine for just $25? It’s not just a meal; it’s a weekly ritual, a magnet for locals and visitors alike, proof that food doesn’t have to be complicated to bring joy.

More Than Food Bob, Sharkey, and their team see the restaurant as more than just a place to eat. It’s a stage for connection. That moment when a patron smiles over a plate, when friends linger a little longer than planned, when someone pops in for a coffee and ends up staying for lunch. These are the daily rewards, the icing on the cake, and the reason the doors open every morning.

Local suppliers and producers are part of the story too. Wherever possible, The Kitchen draws from the Peninsula’s own bounty — wines, ingredients, people. It’s not a slogan, but a practice, embedded in the rhythm of how they work.

Next time you see this beacon. Next time you’re driving the stretch between Rosebud and Rye, watch for that flicker of light on the roadside. What seems like a dark corner store is anything but. Inside, you’ll find a room alive with conversation, dishes that surprise and satisfy, and a team who make you feel at home from the minute you step in.

The Kitchen Tootgarook is proof that beacons don’t just guide ships at sea. On land, too, they exist — in the glow of a humble corner store, in a table where your name matters, and in a meal that restores you in the simplest, most enduring way.

The post The Kitchen, Tootgarook appeared first on Love the Peninsula.

Step aside wine and beer – there’s a new pairing partner in town. This spring, St Andrews Kitchen is hosting Booch & Bites, a one-off dining event where kombucha takes centre stage.

On Saturday, 11th October, from 1:30pm to 3:30pm, join us for a flavour-filled afternoon featuring a four-course tasting menu created in our kitchen, each dish perfectly paired with a different kombucha from local brewers Two Boys Brew. From zingy citrus to earthy ferments, every pour has been carefully matched to complement and elevate the food on your plate.

Adding even more depth to the afternoon, James – one of the founders of Two Boys Brew – will be here in person. He’ll guide you through the pairings, share the story of how the business began, and lift the lid on the craft of turning humble tea into something extraordinary.

And here’s the best part: it’s an indulgent experience without the after-effects. Booch & Bites is the perfect outing for anyone who doesn’t drink alcohol, is taking a break, or just wants to explore something new. You’ll still enjoy all the storytelling, the pairings, and the sense of occasion usually reserved for wine dinners – just without the hangover.

Early bird tickets are just $65 per person – a rare chance to enjoy a full afternoon of gourmet food, kombucha, and local storytelling at an unbeatable price.

Seats are strictly limited, so book now and be part of this unique culinary first at St Andrews Kitchen.

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Harry hails from Ghagga, a city in Punjab known for its rich farmlands and robust food traditions. Amit comes from Kurukshetra, a place of immense historical and cultural significance, often regarded as the land of the Mahabharata, one of India’s great epics. Between them, they carry not only a passion for cooking but also the stories, rituals, and influences of two regions that have shaped Indian identity for centuries. Their kitchens are more than workplaces; they are bridges between worlds, where ancient culinary traditions meet the relaxed rhythm of Peninsula life.

At Indian Villa, food isn’t just served — it’s shared. Theirs is a cuisine that celebrates togetherness: families gathered over a table of curries, friends toasting with mango lassi, couples tearing into warm naan fresh from the tandoor. Each dish is an invitation, both to experience the flavours of Punjab and to connect with the culture behind them.

The menu reads like a love letter to Punjabi cuisine. Fragrant curries, smoky tandoori dishes, hand-stretched breads and vibrant vegetarian plates all carry the warmth of tradition and the skill of chefs who cook with equal parts precision and heart. Here are just a few highlights:

Paneer Tikka — Village-fresh paneer marinated in spice and charred over coals, this dish is a vegetarian homage to Punjab’s long-standing love affair with the tandoor. It’s both rustic and refined, with the smokiness of the grill sealing in its delicate flavours.

Tandoori Chicken — Known as the pride of Punjab, tandoori chicken carries with it a story of soldiers cooking on the move, marinating chicken in yoghurt and spices before roasting it in clay ovens. At Indian Villa, it remains faithful to its roots — tender, smoky, and kissed with spice.

Seekh Kebab — Minced meat shaped on skewers, spiced generously, and charred until juicy. A dish that speaks to the communal fires of Punjab, where food is always best when shared.

Fish Tikka — A coastal interpretation that finds its home easily on the Peninsula, this dish balances the bold flavours of spice with the delicate flesh of fish, offering a fresh yet fiery taste.

Butter Chicken — Perhaps India’s most famous export, but here it feels deeply personal. Creamy, rich, and comforting, it embodies the heart of Punjabi cooking — indulgent yet balanced.

Chicken Saagwala — Tender chicken simmered with pureed spinach and spices; this dish is as nourishing as it is flavourful. It pays homage to Punjab’s fertile fields, where greens like spinach and mustard leaves grow in abundance.

Chicken Jalfrezi — A stir-fry of chicken with peppers, onions, and spices. Lively, colourful, and quick to the pan, it reflects the adaptability of Punjabi cuisine — able to be rustic and vibrant all at once.

Lamb Saag — Lamb cooked low and slow with spinach, merging earthy greens with rich meat in a way only Punjabi cooking can.

Sarson ka Saag — A dish steeped in Punjabi tradition, made with mustard greens and slow-cooked spices. It’s a taste of home for Harry and Amid — humble, hearty, and tied deeply to the land.

Dal Makhani — Black lentils and kidney beans cooked for hours until luxuriously creamy. This dish is the quiet heartbeat of Punjabi cuisine, comforting and nourishing, best eaten with naan or rice.

Chana Masala — Chickpeas simmered in a spicy, tangy sauce, a dish that represents the everyday cooking of North India yet elevated here to a star in its own right.

Each of these dishes carries more than flavour; it carries a story. They speak of the fertile plains of Punjab, where wheat, mustard, and vegetables thrive; of the communal tandoor, where villagers once brought their bread to bake; of the spices traded and blended over centuries; and of the joy that comes from food made to be shared.

For Harry and Amit, Indian Villa is not just a business but a calling. Their friendship has translated into a partnership that blends hard work with vision, tradition with innovation. They’ve chosen to make the Peninsula their home, and in doing so they’ve given locals and visitors alike a taste of Punjab’s culinary and cultural richness.

Step into either restaurant — Dromana or Rye — and you’ll feel it instantly. The warmth of welcome, the aromas from the kitchen, the hum of conversation around tables laden with food. It’s an experience that lingers long after the last bite, inviting you not only to return but to dream of the journey behind the meal.

Indian Villa is a place where heritage and hospitality meet, where every dish tells a story, and where the flavours of Punjab find a new home by the sea. Whether you’re drawn by the spice of a curry, the smoke of the tandoor, or the comfort of a dish passed down through generations, one thing is certain: you’ll leave inspired, satisfied, and hungry to return.

The post Indian Villa, Dromana appeared first on Love the Peninsula.

Harry hails from Ghagga, a city in Punjab known for its rich farmlands and robust food traditions. Amit comes from Kurukshetra, a place of immense historical and cultural significance, often regarded as the land of the Mahabharata, one of India’s great epics. Between them, they carry not only a passion for cooking but also the stories, rituals, and influences of two regions that have shaped Indian identity for centuries. Their kitchens are more than workplaces; they are bridges between worlds, where ancient culinary traditions meet the relaxed rhythm of Peninsula life.

At Indian Villa, food isn’t just served — it’s shared. Theirs is a cuisine that celebrates togetherness: families gathered over a table of curries, friends toasting with mango lassi, couples tearing into warm naan fresh from the tandoor. Each dish is an invitation, both to experience the flavours of Punjab and to connect with the culture behind them.

The menu reads like a love letter to Punjabi cuisine. Fragrant curries, smoky tandoori dishes, hand-stretched breads and vibrant vegetarian plates all carry the warmth of tradition and the skill of chefs who cook with equal parts precision and heart. Here are just a few highlights:

Paneer Tikka — Village-fresh paneer marinated in spice and charred over coals, this dish is a vegetarian homage to Punjab’s long-standing love affair with the tandoor. It’s both rustic and refined, with the smokiness of the grill sealing in its delicate flavours.

Tandoori Chicken — Known as the pride of Punjab, tandoori chicken carries with it a story of soldiers cooking on the move, marinating chicken in yoghurt and spices before roasting it in clay ovens. At Indian Villa, it remains faithful to its roots — tender, smoky, and kissed with spice.

Seekh Kebab — Minced meat shaped on skewers, spiced generously, and charred until juicy. A dish that speaks to the communal fires of Punjab, where food is always best when shared.

Fish Tikka — A coastal interpretation that finds its home easily on the Peninsula, this dish balances the bold flavours of spice with the delicate flesh of fish, offering a fresh yet fiery taste.

Butter Chicken — Perhaps India’s most famous export, but here it feels deeply personal. Creamy, rich, and comforting, it embodies the heart of Punjabi cooking — indulgent yet balanced.

Chicken Saagwala — Tender chicken simmered with pureed spinach and spices; this dish is as nourishing as it is flavourful. It pays homage to Punjab’s fertile fields, where greens like spinach and mustard leaves grow in abundance.

Chicken Jalfrezi — A stir-fry of chicken with peppers, onions, and spices. Lively, colourful, and quick to the pan, it reflects the adaptability of Punjabi cuisine — able to be rustic and vibrant all at once.

Lamb Saag — Lamb cooked low and slow with spinach, merging earthy greens with rich meat in a way only Punjabi cooking can.

Sarson ka Saag — A dish steeped in Punjabi tradition, made with mustard greens and slow-cooked spices. It’s a taste of home for Harry and Amid — humble, hearty, and tied deeply to the land.

Dal Makhani — Black lentils and kidney beans cooked for hours until luxuriously creamy. This dish is the quiet heartbeat of Punjabi cuisine, comforting and nourishing, best eaten with naan or rice.

Chana Masala — Chickpeas simmered in a spicy, tangy sauce, a dish that represents the everyday cooking of North India yet elevated here to a star in its own right.

Each of these dishes carries more than flavour; it carries a story. They speak of the fertile plains of Punjab, where wheat, mustard, and vegetables thrive; of the communal tandoor, where villagers once brought their bread to bake; of the spices traded and blended over centuries; and of the joy that comes from food made to be shared.

For Harry and Amit, Indian Villa is not just a business but a calling. Their friendship has translated into a partnership that blends hard work with vision, tradition with innovation. They’ve chosen to make the Peninsula their home, and in doing so they’ve given locals and visitors alike a taste of Punjab’s culinary and cultural richness.

Step into either restaurant — Dromana or Rye — and you’ll feel it instantly. The warmth of welcome, the aromas from the kitchen, the hum of conversation around tables laden with food. It’s an experience that lingers long after the last bite, inviting you not only to return but to dream of the journey behind the meal.

Indian Villa is a place where heritage and hospitality meet, where every dish tells a story, and where the flavours of Punjab find a new home by the sea. Whether you’re drawn by the spice of a curry, the smoke of the tandoor, or the comfort of a dish passed down through generations, one thing is certain: you’ll leave inspired, satisfied, and hungry to return.

The post Indian Villa, Rye appeared first on Love the Peninsula.

The location says it all. Grasp this unique opportunity to
purchase in one of the most tightly held seaside locations on the Mornington Peninsula.

This very substantial home boasts a vast living area with timber lined ceilings and a double-sided open fireplace.
The 6 bedrooms, 4 bathrooms are ideal for the larger family and the guests who will wish to stay overnight after taking in the serene atmosphere of Merricks Beach.

The many features include:
• Ideal beachside location
• 50 metres to sand
• Original country style kitchen
• 6 generous bedrooms
• 4 bathrooms – 1 ensuite
• 2 generous light filled living areas
• Low maintenance native garden
• Short drive to Balnarring Village, Restaurants and Wineries

Also available are 6 Foam Street and 1A Wave Street- adjoining vacant allotments to expand on 8 Foam Street or ready for you to build your own coastal retreat.

To arrange your inspection or for further details contact
John Hanna on 0408 374 334

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