A restaurant tucked inside the renovated Queenscliff Hotel has made an impression with a joyful, adaptable menu that combines confident cooking with an unpretentious atmosphere.
The venue occupies the rear of the same building that once housed Mietta’s seaside outpost. While it might initially appear understated beside the hotel’s grander features, its food gives it a strong claim to attention.
Vegetables are handled with care and imagination throughout the menu, although the cooking is not exclusively plant-based. Grilled chicken with sweet potato, leek and preserved lemon is given a Middle Eastern character with zaatar.
Stracciatella with roasted beetroot and orange offers another crowd-pleasing combination, sharpened by a dressing made with treacle and caraway. Wood-fired prawns are served over house-made hummus with tarragon and crispy garlic, retaining their sweetness and juiciness.
The dining room has booths set behind white arches, tiled floors and a peaked glass ceiling that brings drama and daylight to the space. It has a lively, welcoming feel, drawing families, day-trippers, local residents and other visitors.
The recommended drink is the Japanese Slipper, a cocktail said to have been invented at the original Mietta’s in 1984.
The restaurant was last visited in August 2026. Good Food reviews are conducted anonymously and paid for independently, and restaurants cannot pay for a review or inclusion in the Good Food Guide.
