The Mornington Peninsula has never been short on coastal charm, but its dining scene has historically been separated from the water by stretches of sand and coastal scrub. This autumn, that changes entirely. ONDA restaurant, a 150-seat coastal Mediterranean destination, has officially opened its doors in Sorrento. Suspended on pylons directly over the undulating currents of Port Phillip Bay, it marks the town’s very first over-water dining experience.
The space
Housed within the new Searoad Ferries Sorrento Terminal at 10 The Esplanade, ONDA operates as a standalone destination. The architectural journey begins before you even read the menu; guests arrive by walking across a striking glass feature floor that reveals the movement of the bay beneath.
Inside, the venue balances a relaxed beach-town aesthetic with the lively, social energy of a classic Italian fishing village.
- The dining room: 100 seats carefully oriented to ensure every diner enjoys unobstructed, panoramic sea views.
- The deck: A 50-seat alfresco space facing directly west, already tipped to become one of the Peninsula’s premier sunset vantage points.
- Upstairs: A dual-purpose tapas and cocktail bar that transitions seamlessly from a daytime ferry passenger lounge into a moody, sun-drenched aperitivo hang by afternoon.
The ONDA restaurant menu
In the kitchen, Executive Chef Mike Jaques brings a formidable pedigree. Having honed his craft in Michelin-starred London institutions, Jaques previously earned a Chef’s Hat at Geelong’s Tulip before being named the Peter Watson Memorial Chef of the Year in 2025. Joining him as Head Chef is Tobias Marks, an alumnus of Gingerboy, Major Tom’s, and Jackalope.
Together, the duo has crafted a menu that is simple, honest, and entirely appropriate for its aquatic surroundings.
“Dining directly on the water changes everything,” says Jaques. “You can hear the bay, and you can see the movement beneath you. ONDA is about quality local and seasonal produce, in a truly unmatched space.”
The offerings transition effortlessly across breakfast, lunch, and dinner, seven days a week. The seafood at ONDA Sorrento… where to start? Expect pristine, freshly shucked oysters with lemon and pickled shallot, school prawns paired with a rich bisque aioli, and a standout pan-roasted snapper served with fennel and saffron.
The wood-fired pizzas are named in honour of the Port Phillip Bay ferries. The Lonsdale arrives loaded with calamari, mussels, and prawns, whilst The Golden Crown features prosciutto and peppery rocket. For dessert, a decadent Nutella, cookie, and strawberry pizza is already proving to be a crowd favourite.
For those seeking land-based options, there is a 300g dry-aged scotch fillet, lamb rump with harissa, and comfort-driven gnocchi alla vodka.
The ONDA restaurant philosophy
Sustainability operates quietly behind the scenes. The kitchen minimises food waste by converting tomato off-cuts into ONDA’s signature tomato powder seasoning, whilst seafood is prioritised from Victorian waters, and produce is driven by the Peninsula’s micro-seasons.
To drink, the beverage program leans heavily into coastal summer energy. Expect crisp Aperol spritzes, local prosecco, and a curated selection of Bellarine and Mornington Peninsula wines—perfectly built for long, unstructured afternoons over the water.
Whether you are a Melbourne day-tripper arriving via the Queenscliff ferry, a local settling in for dinner, or a traveller grabbing a swift gin before boarding, ONDA feels entirely inclusive. Walk-ins are warmly welcomed, though bookings for the deck are highly encouraged.
Keen to try this Sorrento restaurant and its divine menu? Be sure to check it out and tag us when you stop by for a sip, bite and a view! You can also check out what’s happening at other restaurants around Melbourne.
