The Cape Kitchen’s light and bright dining room affords beautiful panoramic views out over the ocean. It’s hard to think of a better place for breakfast and a coffee.

Husband-and-wife team Mark and Jody Vogt opened the all-day diner back in 2015 and it’s been going from strength to strength in the years since. The Vogts’ mission is to show off that Phillip Island – and the greater Gippsland region – has to offer.

That focus on provenance shows up across the menu, from morning to night. For brunch, try The Full Basket: it comes with free-range eggs from Bimbadeen Farm (which is a 10-minute drive up the road), hand-cut bacon from Island Primary Produce (15 minutes up the road) and locally-sourced mushrooms, tomatoes, sausage and potatoes. It comes on a thick slice of sourdough (baked nearby, naturally). You’d best be hungry when you come here.

Don’t miss the buttermilk hotcakes. Although toppings change with the seasons, it’s always a menu highlight. When Broadsheet visited, the hotcakes came topped with lemon curd, caramelised banana, vanilla mascarpone, and berries. It goes nicely with a coffee.

If it’s a warm and sunny afternoon, it’s well worth whiling away the afternoon on an outdoor deck – preferably with a charcuterie board on the table and a glass of local wine in your hand.