In Afrikaans, the word samesyn (pronounced “sah-mi-sane”) means “togetherness”, which tells you a lot about this 30-seat diner of the same name. Jan Juc veterans Graham Jefferies and Nicole Dickmann are using their tiny powerhouse to draw in all things local – produce, people and art – to speak to the Victorian surf coast in a way few other restaurants do.

Jefferies, who was born in Zimbabwe, has steadily built a name for himself in this part of the world. Following a stint as sous chef at Michelin-starred UK restaurant Crown at Whitebrook, he moved to Australia and opened Tulip with Matt Dempsey in 2013, an essential Geelong restaurant. The versatility there is replicated with more intimacy here; Samesyn is relaxed enough for a couple of snacks, but exudes destination-dining gravitas when it comes to its nine-course taster.

If you’re here for the latter, expect to be greeted with house-made bread and cultured butter to begin, followed by several show-stopping veg dishes. The brussels sprouts (deep-fried and paired with balsamic, brown sugar, and currants) are so moreish, it’s the take-home dish of choice among staff. Proteins, such as the Great Ocean duck, are raised ethically and prepared lovingly. Jefferies also combines his love of surfing and cooking, keeping his eyes peeled for produce between sets at the local break. Locally foraged ingredients such as saltbush, sea lettuce, sea celery and ocean parsley are regular sightings on the menu.

Besides the speckled terrazzo floors and local artworks for sale on the walls, the neutral tones and spartan detailing inside this former pizza shop encourage you to focus on the food. The wine list is also worthy of contemplation – it’s rich with Victorian vineyards, alongside bottles from interstate and overseas.