Having recently established itself with the in-crowd of Phillip Island's dining scene, this restaurant, cafe and "chill bar" aims to infuse its patrons with a fervent desire for oysters - and dozens of them at that. Infused makes good use of the aquatic wonderland of Phillip Island, home of the fairy penguins, though you certainly won't find those cute little tuxedoed seabirds on the menu. Instead, eight different styles of freshly shucked oysters provide a huge drawcard, along with market fish of the day that pop up as daily blackboard specials.
For the less fiendish about fish, a bevy of other modern Australian dishes offer fine takes on the slow-cooked lamb shoulder or the local scotch fillet. All entrees and mains are conveniently matched up with a classy range of wines and beers, though the bar section and alfresco area are also enticing for casual drop-ins. Located a few streets away from the waterfront of Cowes, Infused promises a modern, funky and professional space and attitude to boot.
Open
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Breakfast
Lunch
O
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Dinner
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Late
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Wed-Mon 11am-11pm
Modern Australian and Seafood
Signature dish: Local Phillip Island scotch fillet with warm tart of walnut, prosciutto, swiss brown mushroom and sticky shiraz stock sauce
Entree: $10-$17.50
Mains: $17.50-$30
Dessert: $12-$32
Payment accepted: MasterCard, Visa, American Express, 3% surcharge on AMEX and EFTPOS
Licensed with bar. Wine is available by the glass.
This venue accepts bookings. Group bookings are supported.
Seats 70
Outside dining area
Wheelchair access
and wheelchair-accessible toilets
All reviews and ratings are the expressed opinions of our users, and in no way reflects the opinions of yourRestaurants, its staff and its affiliates.
Posted by:
cbp
|
15 April 2009, 1.18am
Fantastic choice - can't go wrong if you're in Cowes
We had a Japanese-inspired trout dish, French-inspired pork confit, and lamb shanks.
The food here is top class and considering that you're in a holiday town and the mains are under $30, its excellent value. Definitely punching far above its weight.
Would have been nice to have a vegetarian dish on the menu, but I guess its really all about the oysters.
Food:
Visit: Sun 12 April 2009
Service:
Atmosphere:
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