Onda is Sorrento's first restaurant built directly over the water, housed within the striking new $30 million Sorrento Ferry Terminal. Perched on pylons above Port Phillip Bay, the 150-seat venue pairs floor-to-ceiling bay views with a coastal Mediterranean menu from Executive Chef Mike Jaques, whose résumé includes Michelin-starred kitchens in London.
Expect freshly shucked oysters, grilled calamari, pan-roasted snapper with fennel and saffron, and wood-fired pizzas named after decommissioned Port Phillip Bay ferries. Open daily from early morning through evening, with both an elevated indoor dining room and a sun-drenched outdoor deck, Onda is designed to work equally well as a destination lunch, a relaxed pizza night, or a spot to watch the ferries come in over a spritz.
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