Fresh herbs and flowers from a neighbouring garden. Organic vegetables from Torello Farms. Several cameos from Main Ridge Dairy. Chef Nick McGonigal puts the Peninsula and its produce before all else on his light and bright spring menu in The Dining Room at Lancemore Lindenderry.
On the plate that might look like a smoked – and quite literally smoking – quail dressed with locally picked celeriac, John Dory fresh from the bay, bound by brassicas, or a lavender ice-cream that screams spring. McGonigal’s menu isn’t complicated, fluffy or fussy, but it’s fancy enough to put The Dining Room on the map as a destination worth the drive.
Here’s McGonigal with how it’s done – and the inside word on the freshest veggies, herbs and flowers on the Mornington Peninsula.
Which dish best captures The Dining Room’s vibe?
The scampi with Hawkes potato emulsion and foraged mushrooms really captures The Dining Room’s vibe. It highlights the best local produce while featuring Shark Bay scampi, one of Australia’s finest shellfish. For me, it’s refined but approachable, elegant yet deeply flavoured—exactly the kind of balance and expression we want the restaurant to embody
Got anything light and fresh?
I’d suggest the Abrolhos scallop with Main Ridge Cashmere curd and XO sauce. It’s our first course on the menu. The scallop is torched and delicately dressed in a XO sauce which has been enriched with scallop roe.
That’s quite the CV you’ve got there. How does your time at the likes of The Ledbury, Society here in Melbourne, and Bentley in Sydney translate at your new gig?
All those places have shaped the chef I am today. At Bentley and The Ledbury, I was influenced by Australia’s neighbouring cultures – using Asian ingredients and techniques alongside European styles of cooking. That blend is what I feel defines my version of Australian cuisine, which we offer here at the Dining Room.
Your connection to the Peninsula runs deep. What does that look like on the menu?
I’ve built strong relationships with local growers and producers here on the Peninsula. For example, we use herbs and flowers from local gardener Mary Loucas, seasonal leaves and organic vegetables from Sean at Torello Farm, and you’ll always find at least one product from Main Ridge Dairy featured on the menu.
Working closely with local producers is central to what we do. Their produce is not only outstanding in quality but also helps us share the unique character of the Peninsula through our dishes. It’s about building those connections and letting their ingredients really shine on the plate.
Chef Nick McGonigal ahead of service (image: Griffin Simm)
How do you look after vegetarians, vegans and people who can’t or won’t eat gluten?
We offer tailored dining experiences for all dietary needs, and I see it as an exciting challenge that’s essential in modern dining. What matters most to me is that when a guest lets us know their requirements, they still leave having had the same amazing experience as anyone else.
The set menu is the star of the show at The Dining Room. Tell us about it.
The Dining Room experience is a five-course menu showcasing local producers, and for me, it brings all my experiences together in one menu. There is usually a lot of seafood present in the menu, as I feel we have some of the best seafood in the world that we have to take advantage of.
What if we really want to go big and go crazy. What have you got for us?
Who doesn’t love these kinds of guests, we can have some fun. Across the menu, there is a lot of freedom to curate exactly what the guest is feeling that day or night, and if they don’t know and just want to go on a journey, we’ve got you. From subtle to theatre – it’s always a wow moment with our tableside smoked quail – leave it with me and the team and we’ll take you on a journey.
And to close?
To finish, I’ve created a floral dessert that celebrates the arrival of spring. It features Red Hill lavender ice-cream paired with frozen citrus, honeycomb, aerated white chocolate, and mint meringue shards. A yoghurt crémeux ties it all together bringing balance and freshness to the dish.
The Dining Room at Lancemore Lindenderry, 6pm-11pm Thurs, 12 noon-3pm and 6pm-11pm Fri-Sat, 12pm-3pm Sun, lancemore.com.au, @thediningroomredhill