RACV Cape Schanck Resort has appointed a chef with Michelin-star lineage to ramp up the Mornington Peninsula club’s menu. The new head chef of a reimagined CAPE is Jordan Clavaron (ex The Balfour Kitchen, Spicers Balfour Hotel, Brisbane) who says he is excited about the impact the already hatted restaurant and the menu can have on the resort and the Victorian Peninsula’s food industry.
“Some of my earliest memories are of standing in the kitchen next to my father, one of France’s many Michelin Star chefs. Of course, growing up with a parent immersed in France’s legendary culinary scene meant that it was a natural progression for me to follow in his footsteps,” Jordan said.
CAPE boasts an earthy, yet elegant dining space where bar seating offers front row seats to an open kitchen and booths provide a welcoming spot for an intimate dinner, with one of Victoria’s most picturesque golf courses serving as a backdrop.
The elevated dining experience features a tasting menu, which features anything from eight to 14 contemporary classic courses that champion high-quality ingredients sourced from passionate local growers and producers.
Previous menu highlights such as Spanner Crab and Caviar, Squab with Jerusalem Artichokes and Fennel, as well as Crown Roasted Victorian Duck, are just a few dishes that show off the chef’s dedication to local produce.
“One of the most important things is the story and history behind a dish,” Jordan says. “This is why we love talking to people during each course because we want their experience to be fun and insightful – we love creating a sense of theatre for them.”
Local wines can also be matched to each course with the 2016 Circe Hillcrest Road Pinot Noir from Red Hill one of the highlights on the extensive wine list.
“We’re really excited about how the menu is going to be received with Australian diners – we’ve worked hard to create an experience that pays homage to European traditions, while still focusing on the best local produce the Mornington Peninsula has to offer.”
