Welcome to Cerberus Beach House, your seaside sanctuary nestled in Half Moon Bay, Black Rock. Overlooking the mesmerising ocean, our restaurant offers a unique dining experience where you can indulge in a real seafood feast whilst escaping the city's hustle and bustle. Immerse yourself in the captivating ambience as you savour delicious dishes crafted from the freshest catches. Named after the resilient HMVS Cerberus ship, our restaurant embraces history and invites you to create unforgettable memories by the water's edge. Join us for a delightful lunch or dinner and let the ocean be your backdrop.
Make a booking at our Restaurant with the Now Book It booking system or for all 5+ bookings or functions contact us using our form, email or call us on (03) 9533 4028.
Please note that a 10% surcharge will apply to all bills on weekends.
“Cerberus Beach House is the kind of place it’s a pleasure to bring people, especially to hear them declare they never knew it existed.”
THE GOODFISH PROJECT
GoodFish, established by the Australian Marine Conservation Society, is a sustainability initiative aimed at educating the community about seafood and its impact.
Cerberus Beach House has agreed to join this initiative, by removing unsustainable seafood from our menu and providing our customers with sustainable and local seafood.
MEET OUR HEAD CHEF
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Head Chef
“I began cooking as a teenager, experimenting at home and cooking for my family. This evolved into an after-school job at a local Southgippsland restaurant where I cooked for 3 years before beginning an apprenticeship.
I moved to Melbourne in 2007 to expand on my knowledge and love for food, some of the influential hatted Melbourne restaurants I worked at include the Courthouse Hotel North Melbourne and the Stoke House StKilda
In 2010 my wife and I moved to London, there I spent time at 1 Michelin-starred Nobu Park Lane and cult gastro pub the Albion Hotel, Islington. We moved back to Melbourne in 2013 and that’s when I first worked at The Cerberus beach house.
2016-2022 I worked as head chef at some of Melbourne’s favourite cafes, including being a partner operator at Carter Lovett Elsternwick.
I have also headed up Major Events with Atlantic Group, running areas during the Melbourne Spring Racing, and Melbourne Grand Prix and had extensive boutique catering experience.
I am a proud dad of 2 children and 1 miniature schnauzer, I am a passionate Gardner and grow many varieties of fruits, vegetables and flowers. It connects me to the food at its prime and plays a big part in influencing what I am cooking at any given time.
It’s been an excellent challenge to influence and change perceptions around seafood and sustainability. Removing flake from our menus has been an important first step and we will continue educating customers and staff on local sustainable alternatives.“
