First Look: Fire-Roasted Clams, Charry Octopus and Whisky-Glazed Basque Burnt Cheesecake at Dakota, Port Melbourne’s New Dining Destination
Originally published on Broadsheet.
Chef David Green, formerly of Daylesford’s Lake House, is at the helm of this seafood-centric bayside diner. Continue reading “First Look: Fire-Roasted Clams, Charry Octopus and Whisky-Glazed Basque Burnt Cheesecake at Dakota, Port Melbourne’s New Dining Destination”
caterina hrysomallis 