When it comes to food, Sorrento’s ferry terminal has never had more than a takeaway stand and a couple of vending machines. That changes with Onda, a 150-seat Mediterranean restaurant inside the new $30 million terminal that sits in Port Phillip Bay.
Zooming out, the terminal looks like the bridge of a gigantic cruise ship that’s been plucked off and balanced on the end of the pier. Upon entry, a glass walkway reveals the water below, while floor-to-ceiling windows across both levels frame panoramic bay views. The building, designed by F2 Architecture, features a brutalist interior spiral staircase – a deliberate contrast to the ocean views that’s designed to draw your eyes towards the bay. Onda’s main entrance is on the ground floor, with the restaurant spanning two storeys and a sun deck.
The Onda kitchen is led by executive chef Mike Jaques (formerly of Tulip in Geelong, Tarra in Queenscliff and Michelin-starred Davies and Brook in London) and head chef Toby Marks (former executive chef of Doot Doot Doot). “When you’ve got such a distinct setting, the menus almost write themselves,” Jaques says. “We’re using as much local produce as possible and we’re just cooking dishes you naturally gravitate towards when you’re by the water.”
Standouts include pan-roasted snapper with fennel, saffron and capers; and grilled school prawns with bisque aioli and tomato seasoning. There’s also a pizza oven churning out pies named after decommissioned ferries. Expect the classics served on a thin, airy base with toppings such as roast chicken and pesto (the Hygeia); and spicy ’nduja with marinated artichoke (the Nepean).
“We’re trying to strike this balance between an experiential, destination diner and a spot that the locals can frequent,” Jaques says. “It’s really special stepping off the ferry and having the spiral staircase lead you down into the restaurant – but at the same time we know that locals want to kick back on the deck with a spritz and a pizza, take in the views and watch the ferries roll in.”
The wine list has a similar local focus. Most drops are from the Mornington Peninsula and Bellarine Peninsula – Pt Leo Estate, Trofeo, Swan Bay and more – with a couple of international bottles thrown in.
Jaques knows that the location is the drawcard here, but he hopes that the team’s hospitality nous will help cement Onda as a regional destination for years to come.
“Onda has a sense of occasion about it because of where it’s set, so we hope that means people will plan weddings and other major life events here,” he says. “We really pride ourselves on keeping the produce local and seasonal and I think nailing that is what will ensure some long-term success.”
Onda
Sorrento Pier
No phone
Hours:
Daily 7am–7pm
www.ondasorrento.com.au
@ondasorrento
Dining and Cooking