News Sardine Dining: Where the Lakes Hit the Plate
When the day’s catch comes straight off local fishing boats into British-born chef Mark Briggs’ hands, you know you’re in for something special.
Victoria and Mark Briggs bring to the region years of shared hospitality experience. They have built a restaurant where precision meets provenance - where sardines are no longer second fiddle but celebrated in all their fresh, flaky glory, paired with sour onions, chive oil and smoked garlic aioli.
Every dish begins with impeccable sourcing. JB’s Seafood in Bairnsdale delivers fresh hauls daily from Lakes Entrance, giving Briggs direct access to some of the best seafood in the state.
Highlights may include a casareccia with blue swimmer crab, chilli and garlic or a fillet of locally caught stripy trumpeter with smoked mussels, bacon and peas. There’s depth beyond seafood too – think shallot crusted beef with potato and peppercorn sauce. Save room for dessert, which features the likes of a honey and pinenut parfait of tambo honey mousse and honeycomb.
Next door, their stylish wine bar offers a casual extension of the experience. This serves thoughtfully selected wines, cheeses and charcuterie from standout Victorian producers and global favourites - a perfect pre-dinner stop or destination in its own right.
With six consecutive chef’s hats from The Age Good Food Guide, an ever-evolving menu, and diners travelling hours just to secure a seat, SARDINE Dining is East Gippsland at its most delicious and refined.
Published on under: Eat & Drink