Tobin Kent leads Moonah in Connewarre, where intimacy, produce and quiet discipline define a One-Hat kitchen 

Tobin Kent leads Moonah in Connewarre on Victoria’s Bellarine Peninsula, shaping a 12-seat dining experience built on regional produce, seasonality and disciplined craft. His food reflects a belief that exceptional flavour comes from attention, restraint and a close relationship with the land. 

Early Life and Culinary Foundations 

Tobin Kent trained in respected Victorian kitchens before developing a philosophy rooted in clarity and seasonality. His approach reflects influence from both classical and modern Australian restaurants, where detail, small-scale sourcing and disciplined technique were central. Over time, he became known for a style focused on calm execution and respect for ingredients, rather than ornament or complexity. 

His vision for Moonah grew from these foundations, shaped by the idea that a meal should express a sense of place as directly as possible. 

Moonah: A Restaurant Defined by Place 

Moonah sits within a coastal property surrounded by vines, wetlands and native vegetation. The restaurant seats just twelve guests each evening and offers a set menu built entirely around the immediate landscape. 

The Bellarine Peninsula’s microclimates influence the menu directly. Vegetables, herbs and native plants grown onsite or sourced from nearby farms appear alongside seafood and proteins from small Victorian suppliers who focus on sustainable practices. The restaurant’s scale allows Tobin to work with ingredients that would be challenging for larger venues, including delicate herbs harvested daily and preserved elements created during peak season. 

Moonah received a 16/20 score in the Good Food Guide 2025 (One Hat), and has been highlighted in local media including the Surf Coast Times as a regional standout. The venue has also been profiled by publications such as Homes to Love and Time Out, which emphasise its intimacy and sense of place. 

Technique, Restraint and a Sense of Calm 

Moonah’s food is defined by precision and restraint. Each dish typically centres on one key ingredient, supported by subtle stocks, ferments or preserved elements. Tobin’s techniques draw from classical foundations but are applied with a lighter, more regional hand. 

The kitchen is small and relies on quiet coordination. With only a limited number of guests, timing becomes essential, and each movement must be deliberate. Plates arrive with understated confidence, free from unnecessary flourish. 

Service follows the same tone. Guests engage directly with a team that is knowledgeable without being theatrical, contributing to the intimate atmosphere that defines Moonah. 

Working With the Landscape 

The surrounding environment is central to the restaurant’s identity. Moonah’s garden and the property’s location shape decisions from week to week. Daily-harvested produce, coastal herbs and ingredients foraged from the property appear throughout the menu. 

Preservation is key, allowing peak-season produce to influence dishes year-round. Tobin’s relationships with growers are collaborative, with the menu often shifting based on what farmers and foragers bring through the door. This flexibility gives Moonah a sense of immediacy that few restaurants achieve. 

A Chef Defining the Potential of Regional Fine Dining 

Moonah demonstrates what is possible when a chef fully commits to place, discipline and craft. Tobin Kent shows that regional dining does not need scale or theatrics to earn recognition. It needs clarity and a deep respect for ingredients. 

His approach offers young chefs a blueprint for building a meaningful career outside major cities: focus on technique, work closely with growers and let the landscape guide the plate. In Connewarre, this philosophy results in a dining experience that is quiet, confident and unmistakably connected to its environment. 
Moonah is proof that a One-Hat restaurant can influence Australian dining as powerfully as any in the country.