Arilla pairs world class equestrian events with high end peninsula produce
Picturesque location, creative, delicious dishes from local produce and surprise desserts. It’s no wonder Arilla restaurant is on the tip of everyone’s tongue this summer.
South East
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Arilla’s head chef Heike Ikenmeyer is known for her desserts – but you’ll have to go off menu to try one.
Ikenmeyer likes to surprise diners with sweet treats and often creates dishes around available produce.
The daily creations aren’t included on the menu handed to customers when they take their seat at the destination diner. Instead the options are shared once other dishes have been chosen.
When the Leader visited Arilla, Ikenmeyer had three creations on offer including a tiramisu, lime panna cotta and showstopping yuzu bar with whipped coconut cremeoux and coconut ice cream.
The menu quirk mirrors the way Arilla has been launched onto the Mornington Peninsula food scene.
The venue was opened about six months ago at the Boneo Park and until now has been a secret shared only in equestrian circles.
Boneo Park managing director Fiona Selby said the team was happy be a “hidden gem” and let people outside the horse industry discover the venue via word of mouth.
“We had a very soft launch,” Ms Selby said.
“A lot of new places go hard at the start and are all but over by the end of the summer.
“We wanted to give people time to uncover us for themselves.”
She said that was now happening with summer crowds starting to make their way to Arilla.
“We are seeing healthy numbers of people through during the week when we don’t have events on.”
The restaurant celebrates peninsula produce and guests are also encouraged to explore the wetlands and Moonah woodland that dominate views from the venue,
Catering manager Briarna Dickinson said Boneo was a key contributor to the Mornington Peninsula’s food bowl.
“We have amazing produce from properties close by that we have incorporated into our menu,” Ms Dickinson said.
Dishes on the summer menu include beetroot cured salmon with horseradish cream, pumpernickel crumb and a beetroot fluid gel, and the pork and red wine ragu with fettuccine and parmesan.
“We have small and large plates that are perfect for communal dining.
“Just make sure you leave a little room for dessert!”
Arilla is at Boneo Park, Boneo Rd, Boneo.