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Restaurant

Blakes Restaurant

57 Bank St, Port Fairy VIC 3284, Australia

Recommended by 70 people

Updated

Find Blakes Restaurant

57 Bank St, Port Fairy VIC 3284, Australia

Directions ↗
+61 3 5568 1287
HoursMonday: Closed Tuesday: 5:30 – 9:00 PM Wednesday: 5:30 – 9:00 PM Thursday: 5:30 – 9:00 PM Friday: 5:30 – 9:00 PM Saturday: 5:30 – 9:00 PM Sunday: Closed

*Opening hours may differ during holidays.

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About Blakes Restaurant

Blakes pairs fresh coastal seafood with unhurried hospitality inside a historic Bank Street setting. The layout splits tables across intimate, quiet rooms—cutting out the usual dining hall hum so conversation flows easily. Patrons steer straight toward the rich seafood chowder, followed by eye fillet steak or charred lamb rump paired with regional Shiraz. Plated without deep-fried shortcuts, the standout seafood board delivers everything strictly grilled alongside house-made profiteroles to finish.

  • Intimate Partitioned Rooms: Guests dine across quiet, separated dining rooms with just a couple of tables each, buffering noise for relaxed dining.
  • Grilled-Only Seafood Platter: The kitchen foregoes deep-frying entirely, serving generous seafood boards and platters exclusively grilled.
  • Structured Multi-Course Menus: A structured multi-course format offering fixed two-course and three-course menus showcasing local meat and coast catches.
RestaurantSeafoodRestaurant

What's On at Blakes Restaurant

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

The Advantages of Dining at Blakes

Why diners choose Blakes for coastal dining in Port Fairy

  • Structured Multi-Course Coastal Menus

    Blakes offers fixed multi-course formats, such as 2-course and 3-course dinner options, serving local fresh seafood alongside premium cuts like lamb and eye fillet.

    They offer two set menus: 2 courses for $70 or 3 courses for $90

    Michael Golian

  • Exclusively Grilled Seafood Platters

    The kitchen prepares abundant shared seafood boards exclusively grilled rather than deep-fried or battered, emphasizing fresh natural flavor.

    It was fresh and more than enough for my husband and I all grilled, nothing fried!

    Marie Breguet

  • Partitioned, Low-Noise Dining Rooms

    Rather than an open or loud dining room, the venue features partitioned historic spaces with just a couple of tables per room, maintaining natural acoustic separation.

    wasn’t overly loud or too much with each couple of tables separated in dining rooms throughout the restaurant.

    Hannah Butt

  • Unpretentious Fine Dining Ambiance

    Guests enjoy high-end, carefully crafted culinary dishes without the stiff formality, rush, or posturing common to city establishments.

    well patronised by locals who want to ‘fine dine’ but not be pretentious

    Edith Barnard

  • Local Travel Guidance from Hosts

    Front-of-house service led by Donna extends beyond table service, offering guests thoughtful regional recommendations and travel advice.

    gave us great tips about places to visit and things to do in the area.

    Michael Golian

  • Welcoming and Personal Hospitality

    The warm, dedicated hospitality creates an atmosphere where diners feel personally welcomed as friends instead of standard restaurant patrons.

    Blakes is such a wonderfully cozy and welcoming restaurant – it truly feels like home.

    Ben Oleg Slavak

Signature coastal dishes and house favorites at Blakes Restaurant

  • Seafood Chowder

    Their signature dish is seafood cowder as an entree. It was excellently prepared and thoroughly enjoyed.

    Cliff Slodecki

  • Lamb Rump

    For main I had the charred lamb rump. It was well cooked and presented.

    Cliff Slodecki

  • Eye Fillet Steak

    Dish highlights were the seafood chowder, the eye fillet steak and the chocolate profiteroles.

    Hannah Butt

  • Seafood Platter

    we of course opted for the seafood chowder (amazing) and the seafood platter. It was fresh and more than enough for my husband and I all grilled, nothing fried!

    Marie Breguet

Other favorites

Desserts and courtyard garden snacks to complete your dining experience

  • Profiteroles

    Profiteroles and Crumble were also exceptional.

    Graham

  • Eton Mess

    The Eton mess was a delicious blend of sweet and tangy, and the profiteroles were delectable.

    MapleLeaf Aussie

  • Raspberry Crumble

    we had monkfish for mains which was so fresh, raspberry crumble and eton mess.

    Rachael Haynes

  • Arancini

    found a garden SANCTUARY with the best chips and arancini we've ever had.

    Jo Canham

Beyond the menu

Thoughtful hospitality gestures that make dinner in Port Fairy feel distinct and memorable

  • Personalized Local Travel Advice

    Host Donna provides tailored recommendations for regional travel and activities across Port Fairy alongside dinner menu guidance.

  • Generous Walk-In Hospitality

    Staff accommodate walk-ins graciously when possible, seating small parties at spacious tables to ensure comfort despite full bookings.

  • Partitioned Private Dining Layout

    The venue segments tables across quiet, separate historic dining rooms that create a calm, private room ambiance buffered from noise.

  • Going the Distance for Lost Items

    Front-of-house went out of their way to express post a forgotten beloved scarf back across states to Tasmania for traveling patrons.

Before you head over

Practical guidance for planning your visit to Blakes Restaurant

  • Book Well in Advance

    Tables fill quickly in this intimate venue with limited seating across separated rooms; secure reservations well ahead, especially for weekend visits.

  • Plan for Multi-Course Set Dining

    The menu is structured around multi-course set options (2 courses for $70 or 3 courses for $90), making it ideal to plan for a leisurely, paced dinner.

  • Order Non-Fried Seafood or Grilled Meats

    Seafood platters are prepared entirely grilled without deep frying, while diners who prefer meat have hearty options like eye fillet steak and charred lamb rump.

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