Matt Germanchis from Captain Moonlite cooks lunch in The Dining Room at Franque

Meet Matthew Germanchis.

Matt’s career started with an apprenticeship at Guy Grossi’s Café Grossi in Melbourne in 1993. He developed his strong passion for cooking and the experience prompted him to start his first restaurant in the Yarra Valley, The Riberry. After the sale of the Riberry in 2002 Matt did some extensive travel throughout Australia and Europe, settling in Bray to work under Heston Blumenthal at the Hinds Head, and The Fat Duck. He spent the next two years working closely with Heston, developing his iconic “historical” dishes. From there he went to central London to work with Rowley Leigh, the renowned pioneer of modern Anglo-French cuisine. Moving back to Melbourne Matt began working with Frank Camorra at MoVida where he remained until the opportunity arose to run his own kitchen at the quietly successful, Pandora’s Box. Early 2012 saw the opening of Pei Modern, which Matt founded with highly revered chef Mark Best. In the first year of operation Pei Modern was awarded One chef’s hat in The Age Good Food Guide awards and the ‘Best New Restaurant’ Award. 2012 also saw Matt named one of the “The Top 100” influential Victorians in The Melbourne Magazine (The Age), a list curated to honour the talented and driven people who make Melbourne tick and hum.

In early 2016 Matt, together with his partner Gemma Gange, opened Captain Moonlite, a coastal European eatery named after the charismatic Australian Bushranger. Housed within the Anglesea Surf Life Saving Club, the eatery has transformed the club into a relaxed dining destination quickly becoming a favorite for locals and visitors alike. 

www.captainmoonlite.com.au

Menu.
Crab dip & savoury pufftaloon (fried scone).
Baked snapper fillet, macadamia butter, sea asparagus & finger lime.
Yellow salad - to share.
Quince terrine.

A complimentary glass of wine and free flowing Capi sparkling water included.
$75 per person.

Email dining@franque.com.au or call Leesa on 0407 696 372 for all bookings.
No alterations to the menu.
Apologies in advance, we do not serve tea or coffee.