The Bellarine Peninsula is preparing to say a heartfelt goodbye to one of its most cherished culinary destinations. Merne at Lighthouse will serve its final meals in January 2026, concluding a remarkable ten-year chapter in the region's dining scene.
An Era of Memorable Meals Comes to an End
Located on Andersons Road in Drysdale, Merne at Lighthouse has been more than just a restaurant; it has been a destination. For a decade, diners have made the journey along the dirt road to experience its unique atmosphere and celebrated cuisine. The news of its impending closure has been met with emotion, with front of house manager Caleb Fleet recounting how some patrons have been moved to tears upon hearing the announcement.
The restaurant's final summer will be a celebration of its greatest hits. The last menu will feature a curated selection of past favourite dishes that have defined the Merne experience. Patrons can look forward to classics like the slow-cooked oyster blade beef with brussels sprouts and pine mushroom, the wood-fired cuttlefish with sweet potato and angel hair chilli, and the decadent citrus and Biscoff pie.
More Than Just Fine Dining
While the food has consistently drawn acclaim, including attention from the Melbourne Food and Wine Festival, the team at Merne always envisioned something beyond a stuffy fine-dining establishment. Caleb Fleet, with decades of experience at venues like Le Parisien and Pettavel, emphasised that hospitality was their core focus.
"We wanted to be a restaurant where people were welcomed into the room like they were old friends," Caleb explained. The vision was to create a space where guests felt comfortable enough to visit three or four times a year, not just once in a lifetime. This philosophy extended to the menu, which was designed to be approachable yet intriguing, with a few extra touches to keep diners interested.
A Venue for Celebration and Long Lunches
Merne's significance extends beyond daily lunch and dinner service. The restaurant became a beloved wedding venue, hosting an average of 30-35 ceremonies each year. These bridal couples and their families have become part of the extended Merne family, with some even returning with their new babies in prams.
From its inception, the team, which included head chef Josh Smith and other alumni from renowned restaurants like Tulip, wanted to foster a relaxed environment perfect for long lunches. The expansive views from the wall of windows, looking out across the fields to the bay, are best enjoyed during the day. The restaurant's unique banquet-style service, offering either eight or eleven grazing dishes, encouraged this leisurely dining experience.
As the final season approaches, the team at Merne at Lighthouse will continue their commitment to genuine hospitality until the doors close for the last time, marking the end of an unforgettable era for the Bellarine Peninsula.
