If this place was in Melbourne, the prices would be far higher, you’d have to book months in advance; and it would be the hottest place in town.

Luckily, the people of Red Hill have this little gem tucked away, but you should get out there and try it too.

The food at The Long Table was absolutely amazing. Seasonal and local produce, cooked with great dedication, love, and appreciation for flavours. Andrew Doughton the chef here is a genius; and had our whole table praising every dish that came out. Andrew’s wife; Samantha looks after front of house at The Long Table, and you can really tell she has a passion for the amazing food that comes out of the kitchen.

I met up with Thanh for dinner after checking into our respective lavish accommodation. Thanh had just come from the Peninsula Hot Springs, and it was clear he hadn’t prepared himself for the feast ahead. Mum and I on the otherhand, who had been eating for at least 10 hours weren’t exactly hungry, but looking forward to tasting our way through the menu. Thanh was nearly refusing food… something I never thought I would see. We forced him to have at least one mouthful of everything as it was all just far too good for words.

Andrew kindly offered to put on a taste of the peninsula feast for us; which we happily agreed to, as after a big lunch at Max’s we weren’t really up for eating another big serve of one particular dish.

We started with a fresh bread roll; and the butter that evening was flavoured with miso and sesame. I must apologise for terrible photos; I didn’t want to do the food blogger faux pas and use flash photography!

Freshly shucked oysters, sourced and prepared daily – $3 each

I didn’t touch these; once again, I have issues with raw oysters and them going down my throat. They were however, apparently very good.

This was just amazing. I’m still dreaming and remembering the taste of this dish. The sauce and combination of the cured kingfish flavours reminded me a bit of peking duck. I liked the quirky method of presenting the sauce; allowing you to dispense as much or as little as you desired.

Thanh was so excited to have the razor calms. The scallop was cooked perfectly, and flavours melded all so well together.

They use an essential oil to get the cedar flavour in the cedar meringue in this dish. I used to LOVE mushrooms, then despised them; but now love them again. These mushrooms were so good, a lovely earthy taste to them, and I loved combining them with the pear.

With two pieces of duck; one cured and one pan-fried, we all agreed the cured was our favourite; but the whole dish was just so damn good, no one left any evidence of food.

Thanh’s friend remarked it tasted like the white Ferrero Rocher, and I’d totally have to agree with her. It was probably the combination of white chocolate and coconut that did it. Thanh who was refusing food practically inhaled this one! He loved it.

I was really hoping to try the maple sugar parfait with fig, aero and milk chocolate delice; but it’s a good excuse for me to go back!

I don’t know how Andrew and Sam do it. They run a restaurant and have four children! The food and service is nothing but top notch. With the menu changing seasonally, utilising local produce; The Long Table really sums up Red Hill on a plate. They offer relaxed fine dining, as well as a tapas menu. You can also enjoy items from the Peninusla Tasting Menu if you can’t settle on one dish alone; you can also do with a wine matching.

Iron Chef Shellie dined at The Long Table thanks to Q Strategies, Mornington Peninsula Tourism, and The Long Table.