This guesthouse-restaurant was established in the 1860s. The menu's simple but appealing: Coffin Bay oysters, duck and plum dumplings, local flathead lightly beer-battered, and a hefty wagyu beef burger. Local produce, like Portarlington mussels and Point Lonsdale tomatoes, features. There's friendly service, and a relaxed seaside mood in the good-looking dining room or at outdoor tables.