| After working in restaurants like Melbourne's Press Club, chef Tyler Vakidis has traded in the bright city lights for the leisurely pace of Inverleigh, turning his attention to Matilda's. A refurbished cottage more than 160 years old, Matilda's is all antiquated furniture and polished floorboards. There are two menus on offer - one for light lunches and the other for more sophisticated evening meals. Vakidis has a few tricks up his white sleeve here, impressing visitors with dishes like suckling pig with cauliflower gratin; quince puree dappled with cardamom clotted cream; and brown sugar braised ox cheek with warm oats, turnips and thyme.
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