Established in October 2017, Sardine Dining overlooks Raymond Island in Paynesville.
The ever-changing, seafood-driven menu by award-winning chef, Mark Briggs compliments the beverage list of local and international wines and beers.
Open for lunch and dinner Wednesday through Saturday, reservations are essential via the website.
Sardine dining also offers a private dining room for groups of nine-18 guests and has a wine bar area for a relaxed dining experience or a glass of wine.
Sardine Dining was awarded One Hat in The Age Good Food Guide 2019 and 2020, 2022 and 2023 and Mark Briggs is the recipient of The Age Young Chef of the Year 2013.
