Love the name. How did it come about?

The underlining meaning about The Girl & Bull is “fearless”. Story goes a little something like this: girl meets bull, bull charges at girl, girl stares down bull, bull is tamed. We wanted to name our own establishment with something that had a significant meaning yet was quite different. Everybody wants to stand out.

How would you describe The Girl & Bull aesthetic?

An elegant yet relaxed environment that consists of soft furnishings and chairs with modern décor that’s designed to make you feel at home in a comfortable and stylish setting. 

Is this your first foray into the restaurant way of life?

Owners for the first time, yes, although we have a lifetime of experience in the hospitality industry working in a variety of venues in Melbourne and on the Mornington Peninsula.

We have a strong passion for high-quality, on-trend food, local beverages and exceptional service and we are thrilled to be able to execute this now in our own establishment.

What do you enjoy most about your job?

Providing our guests with the best possible dining experience. We love having regulars that gradually become part of The Girl & Bull family.

Who is the chef and what’s on the menu?

Co-owner and head chef Shane Smith regularly changes the menu every four weeks with the exception of a few of our staple dishes. Our extensive a la carte menu is designed to cater for all ages, taste buds, occasions and dietary requirements. 

What can locals expect from The Girl & Bull over winter? Are you still open seven days a week?

Yes, we’ll continue trading seven days a week and will be introducing winter-warming dishes to the a la carte menu as well as winter lunch specials. One of the best things about our cosy restaurant over winter is that it provides a warm and relaxed feel, especially when dining by our beautiful new fireplace.

Do you live locally and if so, where do you like to spend your down-time?

We’re all based on the Mornington Peninsula. Luncheons at local venues are one of our favourite down-time activities. 

What’s your favourite plate at the moment?

If I had to choose a favourite of my own I would have to say the john dory, which is being sourced out of Lakes Entrance. We are serving this with potato hash, herb emulsion, baby leeks and mussels.