OUR STORY

At the heart of Boneo Park, surrounded by the open landscapes of the Mornington Peninsula, 16 Hands is a restaurant made for gathering. Horses and riders move through the grounds beyond the windows, while inside, tables fill with generous food, good wine and conversation. It’s an unmistakably Peninsula experience: relaxed yet considered, grounded in its surroundings, and delivered with the kind of warm country hospitality that encourages you to settle in. Come straight from the arena, bring the family for lunch or gather a table of friends for an afternoon that drifts into evening. The horse is part of the landscape and the spirit of the place, but at 16 Hands, everything begins at the table.   

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At the helm is Mornington Peninsula restaurateur Chris Fabri, whose two decades in the region have taken him from some of its best-known venues like the multi award winning Two Buoys, Dromana, Red Hill Epicurean, The Milbri and Viand Fare Catering. In the kitchen, he reunites with chef Matt Hunter, having worked together as assisting chefs on Gordon Ramsay’s Food Stars. 

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After training in Mount Eliza and at Salix at Willow Creek Vineyard, Matt built his career across some of the Mornington Peninsula’s best-known kitchens, including Two Buoys, Itali.co, T’Gallant Winery and the Continental Hotel, before leading kitchens at Saint Ernest, Epicurean Kitchen Balnarring and Sorrento Sailing Club. At 16 Hands, his French and Italian foundations meet a modern Australian approach, creating elevated, relatable classics using exceptional seasonal produce. 

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Drawing on longstanding relationships with local growers and producers, Chris and Matt’s farm-to-table philosophy delivers generous, familiar food with a little polish. Creating signature dishes worth coming back for. 

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As afternoon gives way to golden hour, another bottle might find its way to the table, the kids are still watching the horses, going for seconds on the ice-cream machine and nobody is quite ready to leave. Come hungry. Stay for more. There’s always room at the table because good food tastes better in good company.