Don't be fooled by the high, sky-blue ceilings, statuary lamps, leadlighting and other signs of antique grandeur: here you'll find some of the finer contemporary food on the Bellarine. A respectful, technically accomplished approach recognises ingredients' merits and combines them brilliantly. An amuse-bouche might be poached quail egg in pure, sweet ham broth, sympathetically teamed with micro-diced shiitake and baby herbs. Then, rabbit loin (sourced up the road at Lara) with a vibrant mint pea puree topped with buckwheat, blood sausage, cuttlefish and confit rabbit leg; or maybe a hapuku fillet, the flakes of fish mingling with the juices from chorizo, wild mushrooms and clams. Desserts, perhaps seasonal berries with yoghurt pearls and vivid berry consomme, possibly raise the bar even higher at Vue Grand, as does professional, cheerful service and an upbeat atmosphere.