Fodor's Expert Review Marks

Fresh seafood—from fried calamari to roasted flathead—is the draw at this Lorne institution, which has been going strong since 1989. The design is "funky seaside," with bright walls, blue chairs, and a smattering of local art and sculpture for sale. The menu changes daily depending on what the fishermen have caught and what's growing in the restaurant's garden, but you'll always find oysters and steak on the menu. For dessert there's nothing more delicious than the chocolate mousse served between vanilla biscuits with Kahlúa cream. Opening hours are extended during the summer months.