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— 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.


— Smaller —

(V) vegetarian (LG) low gluten (VG) vegan (S) spicy


—  Edamame  —
Tossed in spicy Tom Yum sauce

(V, LG, VG)

—  Sauteed Szechuan &

garlic eggplant  —
(V, VG, LG)

—  Dip board  —
house made dips served with warm flatbreads

—  Black Sesame Karaage chicken —

with gojuchang kewpie

Sancho pepper & lime squid  —
with wasabi kewpie & sea salt


—  Steamed Buns —
with sweet & sticky BBQ pork, kewpie

& pickled veg


—  Korean shredded chicken sliders —
with kewpie, pickled vegetables &

toasted almonds

—  Wasabi prawns  —
finished with Tobiko red fish roe (LG)

—  Pan seared scallops —
with edamame puree, tom yum & shichimi


Quinoa & Vegetable gyoza  —
with soy & sesame dipping sauce (V, VG)

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

—  Snack board  —
wasabi prawns, macadamia, chilli crab & lime dip, stuffed olives, wakame, edamame, a creamy blue brie & toasted flatbreads

chick at the best restaurant in Mornington gods kitchen

—  Bigger  —

(V) vegetarian (LG) low gluten (VG) vegan (S) spicy


—  Cantonese style steamed Rockling  —
with ginger & green onion

—  Thai yellow seafood curry —
with scallops, prawns, red snapper, vegetables & jasmine rice (S)

—  Kimchi fried rice  —
with sweet & sticky pork, fried egg, green onions & fresh chilli (S)

—  Sauteed vegetables tossed in tom yum sauce  —

topped with crispy tofu
(V, VG)


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

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

250g Eye fillet $40

300g Porterhouse (2 score marbling) $38

—  Korean lamb cutlets —
marinated sweet & sour style, served with cucumber salad & chilli sauce

—  Beef burger  —
cheddar, Coney Island mustard, tomato relish, lettuce, tomato, pickles & chips

Portobello mushroom burger —
with carrot slaw, cucumber ribbon salad, aioli & sriracha sauce & chips (V, VG, S)

—  Chicken Parma  —
carrot slaw & chips



(V) vegetarian (GF) gluten friendly (VG) vegan


Waterfall beef salad

with bean shoots, cabbage, cucumber, carrot, basil, mint with a chilli soy & sesame dressing (S)


Bibim Mandu Salad

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


Cucumber ribbon salad or Sauteed greens

(V, LG, VG,S)


Pizza Mornington Gods Kitchen

—  pizza  —

All our pizzas are made with a fresh Napoli and mozzarella base, except for ‘The Danielle’, which is made with a sweet potato base.

(V) vegetarian (VG) vegan


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.



$12 REG. / $18 LG.


Harold Holt

roast garlic, feta, rosemary & thyme (V)


cherry tomato, bocconcini & fresh basil (V)


shaved Virginian ham and pineapple


$18 REG. / $24 LG.


The Danielle 2.0 Nacho

slathered in guacamole, topped with vegan taco meat, vegies, jalapenos, olives, cilantro & cashew & coconut sour cream (V, VG)

Casey Fields

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


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

Banh Mi

homemade pate, roast pork, pickled vegetables, cucumber, kewpie, sriracha & coriander

Tubba Rubba

salami, olives, feta, jalapenos, roasted capsicum & tzatziki


—  Desserts  —

(LG) low gluten


Rolled coconut panda crepes

filled with sweet shredded coconut


Black sesame panacotta

with white chocolate matcha chips &

vanilla bean ice cream


Apple crumble tart

with vanilla bean ice-cream



—  kids  —


Popcorn chicken

with honey mustard sauce



with Napoli, ham & mozzarella


Kids Burger

cheddar, tomato, lettuce, relish & chips



with Ice Magic