Flinders Hotel is a well-established culinary and accommodation destination that is all about ‘keeping it local’. From a casual, family friendly seasonal menu available in The Deck Bar & Bistro, to ‘dining by design’ and dinners collaborating with regional producers in our Terminus event space, our dedicated team will ensure your culinary journey is a truly memorable experience.

The Flinders Hotel Menu

With recommended wine pairing:

Slow Cooked Lamb Shoulder with Couscous & Mango Chutney.
Succulent lamb served with pearly couscous & house made Mango Chutney – $13
WINE Campbell & Christine Pinot Noir 2015

Lobster Sliders.
Flinders Hotel’s renowned lobster sliders with cos lettuce & Marie Rose Sauce – $13
WINE Elgee Park Cuvee Brut 2012

Fresh Freekah Salad.
Freekah, Pumpkin, Pine Nuts, Fresh Garden Herbs & Labneh – $13
WINE Montalto Pennon Hill Sauvignon Blanc 2016


Josh Tirant – Group Head Chef

Josh Tirant is a country boy born and bred.

Raised in the Yarra Valley he began working in the kitchen of a country house aged 12, and it was here that he gained a passion for the use of fine produce. The regions abundance of unprocessed, high quality fresh ingredients combined with exposure to some of the country’s best wines, lead him on a path of culinary creativity.

Time spent with the Sofitel Hotel Group, Brighton Baths and Windows on the Bay in senior kitchen positions gave Josh the opportunity to create honest and exciting dishes in a variety of international cuisine styles with a touch of difference, influenced by classic French & English chef’s.

Taking him where he is today, is a passion for ‘keeping it local’.  In his own words “I have a love of delicate flavours with floral essences and unprocessed fresh ingredients. It means letting ingredients find their natural balance and allowing food to taste of itself.”

Moving to the Mornington Peninsula 2 years ago, with his young family has allowed him to form relationships with local farmers and producers whereby using the freshest of product again and combining it with the Flinders Hotel team that are also passionately creative about what they put on the plate.