Welcome to Vela 9!

NEWS

VELA 9 re-ropens this Thursday 29th March for dinner from 6pm

Come in and try Tony's exciting new season menu!!

 

Owners Tony & Felicity are proud to announce the arrival of their baby daughter  

Orli Ennis 

9.28pm  8/3/2012   7.1lb

 

 

REVIEWS

The Age Good Food Guide

"In a cool, contemporary space on Inverloch’s main drag, Vela 9 multi-tasks for underserviced locals – part tapas bar, wine bar and restaurant, with the dining room tucked away from the action.  Owner/chef Tony Richardson’s pan-Mediterranean menu encompasses classic tapas (apple cider-cooked chorizo) and inventive modern dishes like kangaroo carpaccio with olive-oil ice-cream”

"Vela 9's cheery dining spaces work just as well for chatty snacking, special dinners and a casual cook's night off.  The food (featuring local produce) is sophisticated but not overly complex: perhaps an elegant tomato tartare with green olives, or an inspired venison carpaccio with beetroot and horseradish sorbet.  A made-from-scratch ethic is evident in the herbed bread, pastries and pasta: potato and feta tortellini is about as succulent as starch can be"

The Age EPICURE  January 11, 2011

Good Food, Coast to Coast

"An exemplary modern coastal restaurant offering everthing its city cousins can (think stellar produce meets imaginative menu) in a location miles from concrete congestion"

The Agenga Daily

"Vela 9 was the inspiration for our trip to Inverloch and we were not disappointed.  Friendly yet professional service, divine local produce and truly fantastic desserts met and exceeded our expectations"

 

 

ABOUT US

With 16 years of both national and international experience, Head Chef and owner, Tony Richardson, has teamed up with partner, Felicity O’Dea, to create Vela 9 Restaurant and Wine Bar on the South Gippsland Coast. A sanctuary for good food and wine, the space is ambient and intimate. Coupled with Tony’s modern Mediterranean menu, Vela 9 provides for a memorable and unique fine dining experience.

With his depth of knowledge and passion for quality ingredients, this boy from the Barossa Valley has created a menu that is a celebration of the best local and seasonal produce available. His dishes are beautifully presented and provide exquisite combinations of flavours and there is an ever changing list of specials to tempt your taste buds. Working with the fundamental principle of quality stocks, soups and sauces, Tony believes in real food and real flavours and no additives, preservatives or flavour enhancers are used.  All items prepared for the menu are made on site from scratch including stocks, soups, bread, pasta, pastries, desserts, ice-creams and sorbets and everything is cooked to order.

The wine list has been carefully constructed by Tony and Felicity to closely intertwine with the menu. The resulting selection of local and international wines is extensive and varied with many options by the glass.