The iconic Portsea Hotel on the Mornington Peninsula is set to host a refined Japanese dining experience this summer. From 3-19 January 2024, the historic venue will transform its secluded Bertrand Bar into an intimate pop-up, featuring a set-menu by Chef Yukio Ozeki of Towsville’s acclaimed Terasu restaurant. With a breathtaking backdrop of Port Phillip Bay, diners can expect a culinary journey combining the best of Japan’s sushi, seafood, and sake traditions.

For $150 per person, the six-course menu will showcase sustainably sourced seafood and premium Wagyu, perfectly paired with sake-infused cocktails. Chef Ozeki, born and raised in Tokyo, brings his expertise in traditional sushi-making, fugu preparation, and the multi-course kaiseki dining style, honed over the years at the renowned Tsukiji fish market.
What’s on the Menu?
The pop-up’s menu is designed to transport guests to Japan through a sequence of beautifully crafted dishes, including:
- Robata chicken hearts with antichurch sauce
- Crayfish chawanmushi with ikura and yuzu
- Seasonal sushi, sashimi, and nigiri
- MB9+ Sir Harry Wagyu striploin with wasabi butter ponzu
- Japanese doughnut with miso caramel and macadamia ice cream
Alongside the food, the drink offering will be just as enticing. Guests can enjoy tropical-meets-Tokyo cocktails like the Tokyo Glow, made with Gekkeikan sake, and the Yubari Delight, a refreshing mix of Tanqueray gin and melon liqueur. A curated selection of Japanese sakes and international wines will round out the drinks menu.
The Bertrand Bar will be adorned with black linen, paper lanterns, and Japanese ferns, creating a sophisticated yet relaxed dining atmosphere. With only 48 seats available per session, this exclusive pop-up is expected to book out quickly.
The Specifics
When: 3-19 January 2024 | Every day, Lunch (12:30pm-4pm), Dinner (6:30pm-late)
Where: Portsea Hotel, 3746 Point Nepean Road, Portsea
How much: $150 per person (drinks charged separately)
Pre-sale bookings are now open at Portsea Hotel’s website.