— EAT —

Gods Kitchen is a relaxed and unique dining destination, sourcing and showcasing some of the best local produce the Mornington Peninsula has to offer. Our venue is the ideal location to bring together family and friends as its diverse range of dining options ensures all tastes are catered for.

Our Head Chef, Justin Pearce is well known in our local community working extensively around the Peninsula and East Coast for the past 25 years.

Wherever possible Justin loves to support the local community by sourcing produce from the Peninsula for the extensive menu at Gods Kitchen, including fruits, vegetables, cheeses and meats.

With Asian inspired share dishes, pub classics and pizzas, our menu changes seasonally with a couple of staple dishes standing the test of time.

Food is served all day and night over the weekends; late lunches, early dinners and families with children are catered for too.

—  Edamame  —
Served with a spicy dipping sauce

(V, LG, VG)
$8

—  Agedashi  —
crispy fried tofu in dashi broth with benito flakes (V, LG)
$9

—  Duo of dips  —
house made dips served with warm flatbreads
$9

—  Saganaki  —
Fried Kefalograviera cheese served with grilled tiger prawns, tomato & basil dressing (V option, LG)
$16

—  Korean popcorn chicken  —
tossed in a spicy gojuchang sauce (LG)
$14

—  Sea salt & black pepper squid  —
with wasabi kewpie mayo (LG)
$14

—  Chicken tonkatsu sliders —
with kewpie, slaw, pickled veg & tonkatsu sauce
$14

—  Salt & pepper prawns  —
crispy fried prawns tossed in garlic & chilli with wasabi dipping sauce (LG)
$19

—  Caramel pork belly steamed buns  —
with kewpie, pickled veg, cucumber, hoi sin & toasted peanuts

$16

— Pan seared scallops  —
with honey, wasabi & avocado puree & orange soy glaze (LG)
$19

—  Prawn & ginger dumplings  —
Steamed & lightly fried, served with soy and sesame dipping sauce
$15

—  Platter  —
cheese, quince paste, fruit, nuts, cured meats & rice crackers (LG)
$23

—  Teochew braised duck breast  —
with choy sum, jasmine rice & smashed cucumber
$32

—  Vegan skillet lasagne —
with homemade almond ricotta & spinach pesto (V, VG)
$25

—  Vietnamese style caramel pork belly  —
with choy sum, steamed rice spring onion & fresh chilli
$28

—  Kimchi fried rice  —
topped with BBQ prawns, fried egg & fresh chilli

$32

—  Tasmania Cape Grim grass fed steaks  —
with roasted kipflers, sauteed greens, chips or salad.

Choice of mushroom, pepper, red wine jus or garlic butter

250g Eye fillet $40

300g Porterhouse (2 score marbling) $38

—  Sesame seared Yellow Fin tuna  —
served on a wasabi & avocado puree, spicy tom yum sauce, soy & lime (LG)
$36

—  Angus beef burger  —
cheddar, Coney Island mustard, tomato relish, lettuce, tomato, pickles and chips
$21

—  Pulled bbq mushroom burger  —
with kale slaw, aioli & sriracha sauce (V, VG option)
$19

—  Chicken Parma  —
with beer-battered chips and slaw
$26

— Thai nam tok beef salad —

with bean shoots, cabbage, cucumber, basil, mint with a chilli soy & sesame dressing

$23

— Bibim Mandu Salad —

a sweet & spicy Korean vegetable & tofu gyoza salad (V, VG)

$19

— Smashed cucumber salad or Sauteed greens —

(V, LG, VG)

$8

Gluten free bases (Reg. only)

Our kitchen is not coeliac safe. While we endeavour to cater to our gluten-intolerant guests, we cannot offer total assurance that our meals are 100% gluten free.

$3.50

— Harold Holt —

roast garlic, feta, rosemary & thyme (V)

— Margarita —

cherry tomato, bocconcini & fresh basil (V)

— Sunnyside —

shaved Virginian ham and pineapple

— The Danielle —

sweet potato, spicy cauliflower, baby spinach, sauteed mushrooms and beetroot hummus (V, VG)

— Casey Fields —

roasted pumpkin, artichoke, sauteed mushroom, broccoli, garlic, finished with a parsley & basil dressing (V)

— Corsair —

prosciutto, tomato, brie, topped with balsamic glaze & fresh basil

— Red Rocket —

chorizo, roasted pumpkin, caramelised red onions, feta, finished with wild rocket

— Two Bays —

mussels, prawns, chorizo, roasted capsicum, rosemary, garlic, smoked paprika lemon

— Miss Piggy —

pork belly, bacon, roast capsicum, spring onion, rocket, balsamic glaze

— Bulldog on Barkly —

bbq sauce, roast beef, bacon, salami, chicken, ham, caramelised onion, ranch sauce

— Tandoori —

tandoori chicken, baby spinach, cherry tomatoes, sautéed mushrooms finished with minted yoghurt

— The Rad Pad —

ham, artichoke, sautéed mushrooms, bocconcini

— Tubba Rubba —

chicken pad Thai with satay sauce, bean shoots & herbs

— Salted caramel & dark chocolate

mousse cake —

with vanilla bean ice-cream (LG)

$14

— Coffee panacotta —

with white chocolate matcha chips &

vanilla bean ice cream

$14

— Apple crumble tart —

with vanilla bean ice-cream

$12

Kids eat free from the kids menu every weekday until 6pm (conditions apply)

— Popcorn chicken —

with honey mustard sauce

$12

— Kids steak —

with beer-battered chips or salad

$15

— Pork & shrimp gyoza —

with soy and sesame dipping sauce

$12

— Pizza —

with Napoli, ham and mozzerella

$10

— Ice-cream —

with Ice Magic

$5