{"id":177442,"date":"2026-01-02T04:00:25","date_gmt":"2026-01-01T17:00:25","guid":{"rendered":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/?p=177442"},"modified":"2025-12-19T09:58:19","modified_gmt":"2025-12-18T22:58:19","slug":"chris-restaurant-lorne-reflection","status":"publish","type":"post","link":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/","title":{"rendered":"Committee for Lorne: A Late November Easterly"},"content":{"rendered":"

The Marine Caf\u00e9 \u2013 A Reflection<\/strong><\/p>\n

Today\u2019s article is the second of a pair.\u00a0 The first, Episode One, was published last week and recalled my own memories of Whitechurch\u2019s Marine Caf\u00e9.\u00a0 This week, Episode Two is a lightly edited version of George Biron\u2019s vivid memories of \u2018The Last Summer of Chris\u2019s Restaurant\u2019, first told in the Surf Coast Times, March 18, 2018 [ https:\/\/tinyurl.com\/2bpxavue<\/a> ].<\/p>\n

George Biron, the internationally celebrated long-time owner\/chef of \u2018Sunnybrae\u2019 near Birregurra, who earned his culinary stripes at Chris\u2019s, paints a word-picture that leaks evocative reminiscences like a kitchen colander.\u00a0 I trust he will forgive me for lightly editing the original.<\/p>\n

Episode Two: Chris\u2019s Restaurant<\/strong><\/p>\n

By the time I arrived in Christos Talihminidis\u2019 kitchen, his little unpretentious 40-seat caf\u00e9 had made its name for nearly a decade as the place to go in Lorne for honest, simple grills and sensational seafood.<\/p>\n

Chris would start his day early at the pier, grabbing the finest seafood of the day and picking big sacks of crayfish\u2014the local shorthand for the Australian Rock Lobster\u2014and tubs of proper calamari. \u00a0Gemfish was the most popular fish du jour.<\/p>\n

Chris would then make kakavia, the Greek fisherman\u2019s soup, a pure pistachio baklava, and a mess of chocolate mousse, and finalise all the orders.\u00a0 By the time I had started my day in the kitchen at 3.00 pm, Chris was already ensconced at a sidewalk table, spruiking the day\u2019s catch to passing regulars and booking their tables in between visits to the TAB up the road to place the day\u2019s bets.<\/p>\n

Throughout the day, Stevie [also of Arab fame], Sammy [later of the Pier Restaurant], and all the other Greeks who ran much of the caf\u00e9 scene in Lorne would enjoy gossiping over coffee.\u00a0 By 1976, Chris\u2019s younger brother Kosta and his wife Pam had left Chris\u2019s to open their own caf\u00e9, Kosta\u2019s, and Kosta would often drop by to \u2018borrow\u2019 a few cray.<\/p>\n

The summer of 1978-79 at Chris\u2019s was different.\u00a0 Pressure was constantly being applied by big developers who had \u2018found\u2019 Lorne. \u00a0One of these, David Mariner, was always hovering nearby and urging Chris to sell so he could redevelop the site into the Cumberland complex we know today.\u00a0 After a serious charm offensive, Marriner made an offer too good to refuse, and eviction was on the horizon.<\/p>\n

Chris\u2019s staff were a motley crew of local grommets, super smart university students, and a few seasoned hospitality tragics.\u00a0 Many lived or camped out in the back of the shop.\u00a0 It was a small restaurant with a small kitchen, but it catered for huge numbers.<\/p>\n

Chris had devised a remarkably simple service system that echoed how Chinese restaurants operated.\u00a0 One of the \u2018young Einsteins\u2019 would receive the orders and place the raw produce\u2014a bowl of scallops, a couple of steaks, a clutch of calamari\u2014and pass it on while relaying the whole service to the two cooks at the grill and stove.\u00a0 He had to be an aboyeur and garde manger in one.<\/p>\n

* Editor’s note: an aboyeur is the liaison between the dining room and kitchen, while a garde manger is the \u2018pantry chef\u2019. <\/em><\/p>\n

Crays were dispatched with a quick cut through the head and down the centre for a swift death before going on the grill or under the salamander.\u00a0 The seafood was seasoned with garlic oil, salt, and pepper, then broiled on the flat-top and served.\u00a0 The crays were finished with a brandy sauce.\u00a0 There was a genuine Greek salad with the finest feta and fresh herbs.<\/p>\n

Then came the legendary roast potatoes!\u00a0 It took me a while to fully grasp the lore of the potato.\u00a0 It was always Christos who put the potatoes on at 4.00 pm, spreading out some eighty big, unpeeled but washed and dried spuds in a big, galvanised crate.\u00a0 A second tray was prepared for the 9.00 pm sitting. \u00a0I\u2019m not sure of the variety, but they weren\u2019t Kennebecs.\u00a0 By 6.00 pm, they were baked potatoes, but more was to come.\u00a0 By 7.30, they had a crisp crust and by 9.30, they were nearly hollow with a crunchy skin and a smoky layer of silky spud inside.<\/p>\n

One weekday night, just after I started, the delightful Bob Cowcher was due to arrive late after a flight from the States, and Chris kept us there to greet his friend with a special bottle.\u00a0 I was worried that I only had three potatoes left\u2014and they were rapidly shrinking.\u00a0 As I was leaving, I apologised to Bob for the spud.\u00a0 I can still remember his smiling response: \u201cGeorge\u201d<\/em>, he said, \u201c I have been dreaming about that potato all the way from New York.\u201d<\/em>\u00a0 Now that\u2019s what I call a signature dish.<\/p>\n

Service started around 5.30 when families would come straight from the beach.\u00a0 It would gradually build up to the first official service around 7.00 pm, with the early sitting finishing by 9 pm.\u00a0 At the late sitting, a doorman [armed by Chris with a roll of $5 notes] would surreptitiously \u2018bribe\u2019 the parents\u2019 teenage kids to \u201cgo and get fish and chips or play the pinnies\u201d<\/em> so that the older folks could relax over a bottle, a cray, or a big fillet steak.<\/p>\n

There were usually three sidewalk tables, but on some nights the footpath would be packed with tables of diners right past the old post office.<\/p>\n

The heat in the kitchen would peak around 8 pm as we made sure we were ready for the 9 pm sitting.\u00a0 Chris had installed a clever pressure valve\u2014a punching bag\u2014that hung in the back corridor for Chris, his staff, and occasional diners to \u2018consult\u2019 when \u201cle merde frapped le ventilateur\u201d.\u00a0 If we’re lucky, we could catch our breath before the nine o\u2019clock rush.<\/p>\n

The regulars would head into the dining room after 9 pm. \u00a0Christos knew exactly where to seat this \u201cA-list” crowd\u2014Joe and Patrice Saba had a table every night for eight or more, while Pinder, who was buying the Burley Griffin-designed knit-lock mansion \u2018Jura\u2019, and the rest of the diners would make up a gathering that would go well into the night. \u00a0Chris would work the floor, sampling the top-quality BYOs and generously flirting with his loyal patrons, while Penny made sure everyone behaved themselves in the background. \u00a0It was the toughest team I have worked with.<\/p>\n

This last summer at Chris\u2019s was a summer of love tinged with sadness because, of course, the bulldozers would soon descend to erase this sacred site, though luckily Rennie Ellis captured much of it on film for posterity.<\/p>\n

The bulldozer blades forced Christos, Penny, and their son, Taki, to leave Lorne at the end of 1978 and move to Skene\u2019s Creek near Apollo Bay, where Chris\u2019s iconic Beacon Point Restaurant flourished for another 45 years until this year, when Chris, well in his 80s, sold it to the Memishi family https:\/\/www.chriss.com.au\/<\/a>.<\/p>\n

While the sale of Beacon Point may have ended Christos\u2019s glittering era, the Talihminidis dynasty lives on in Kosta\u2019s three sons\u2014Stratos at \u00e0 la Grecque, Alex at Salonika, and Dom at Ipsos\u2014all of whom are ensuring Greek fine dining remains an epicurean cornerstone of our coast.<\/p>\n

John Agar<\/p>\n

Feature Writer<\/p>\n

A word from the chairman<\/strong><\/h2>\n

Happy New Year! I hope you all enjoyed a safe and sensible New Year and got a chance to see our amazing fireworks displays. (If you didn\u2019t, you can\u2019t blame me as, due to copy deadlines, I am writing this on December 17th but I am confident all will be well).<\/p>\n

New Year is traditionally the time for making resolutions, to eat better, exercise more, drink less etc. I am not a fan of resolutions. They are made in the fog of New Year, broken in January, abandoned in February and put away in the cupboard for next year. I prefer setting SMART goals- SMART standing for specific, measurable, achievable, realistic and time-bound.<\/p>\n

Don\u2019t try to make too many and don\u2019t be too hard on yourself if you have an occasional lapse, just get back on track. As we welcome our summer visitors, it is timely to reflect on water safety. The 2024-25 Drowning Report produced by Life Saving Victoria reveals an increasing rate of fatal and non-fatal drownings, especially among older men (65 years plus) and people of multicultural background.<\/p>\n

There were 52 fatal drownings and 123 non-fatal drownings (an increase of 37% on the 10-year average) in Victoria in 2024-25.<\/p>\n

Many of these drownings could have been avoided by the following simple rules:<\/p>\n

\u2022 Always swim between the flags<\/p>\n

\u2022 Never swim alone or after drinking alcohol<\/p>\n

\u2022 Always check conditions and know your limitations<\/p>\n

\u2022 Always wear a lifejacket when boating or rock-fishing<\/p>\n

It is all our responsibility to protect our visitors from themselves and to call out dangerous behaviours. As we move into 2026, we look forward with anticipation and excitement to the redevelopment of the Point Grey precinct.<\/p>\n

Following the community meeting on Sunday November 9th, a small group has been working with GORCAPA and the project architects to significantly change the internal layout of the blades January building that will be known as \u201cThe Co-op\u201d to shrink the space allocated to toilets, increase the caf\u00e9 space and provide the opportunity to showcase the rich history of the Point Grey precinct and Lorne.<\/p>\n

By the time you read this column, you should have seen the revised design which has been accepted and endorsed by the Lorne Historical Society. While not everyone gets what they want, that is life!<\/p>\n

What we now have is a building that will honour the heritage of the site with interpretive displays (more details to come) and extensive use of recycled materials from the old building and will respect the wishes of the majority of the Lorne community.<\/p>\n

I would like to publicly thank the project architects for their understanding and creativity, and to thank GORCAPA for being willing to hear the voice of the community and to revisit the precinct plans. Now let\u2019s get it done! Enjoy your January, stay safe and don\u2019t forget to be bushfire and water safety aware.<\/p>\n

Cheers<\/p>\n

John Higgins Chairman<\/p>\n

Lorne Ward Events Calendar<\/strong><\/h1>\n

January <\/strong><\/p>\n

9 <\/strong>Mountain to Surf Run, <\/strong>8:30am \u2013 12pm at Lorne<\/p>\n

9 \u2013 27 Karen Stoneham Art Exhibition<\/strong>, open daily at Lorne Community Connect<\/p>\n

10 Pier to Pub Swim,<\/strong> from 11am at Lorne<\/p>\n

16 Deans Marsh Market,<\/strong> 10am – 12pm<\/p>\n

16 \u2013 18<\/strong> Deans Marsh Sheep Dog Trials<\/strong>, 7.30am-5pm at Deans Marsh Reserve<\/p>\n

24 Lorne Market,<\/strong> 9-3pm www.lornemarkets.com\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

The Marine Caf\u00e9 \u2013 A Reflection Today\u2019s article is the second of a pair.\u00a0 The first, Episode One, was published last week and recalled my own memories of Whitechurch\u2019s Marine Caf\u00e9.\u00a0 This week, Episode Two is a lightly edited version of George Biron\u2019s vivid memories of \u2018The Last Summer of Chris\u2019s Restaurant\u2019, first told in […]<\/p>\n

Read More…<\/a><\/p>\n","protected":false},"author":149,"featured_media":129747,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[7],"tags":[],"post_folder":[],"class_list":["post-177442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\nCommittee for Lorne: A Late November Easterly - Surf Coast Times<\/title>\n<meta name=\"description\" content=\"A reflective account of Chris\u2019s Restaurant in Lorne\u2014its food, characters, and final summer\u2014capturing a golden era of Greek caf\u00e9 culture on the coast.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Committee for Lorne: A Late November Easterly - Surf Coast Times\" \/>\n<meta property=\"og:description\" content=\"A reflective account of Chris\u2019s Restaurant in Lorne\u2014its food, characters, and final summer\u2014capturing a golden era of Greek caf\u00e9 culture on the coast.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/\" \/>\n<meta property=\"og:site_name\" content=\"Surf Coast Times\" \/>\n<meta property=\"article:published_time\" content=\"2026-01-01T17:00:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/static.timesnewsgroup.com.au\/prod\/uploads\/sites\/2\/2024\/03\/Committee-for-Lorne.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Guest Contributor\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Guest Contributor\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/news\\\/chris-restaurant-lorne-reflection\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/news\\\/chris-restaurant-lorne-reflection\\\/\"},\"author\":{\"name\":\"Guest Contributor\",\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/#\\\/schema\\\/person\\\/1a21243f5aec06a5bb8c264a9774e6ef\"},\"headline\":\"Committee for Lorne: A Late November Easterly\",\"datePublished\":\"2026-01-01T17:00:25+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/news\\\/chris-restaurant-lorne-reflection\\\/\"},\"wordCount\":1759,\"publisher\":{\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/news\\\/chris-restaurant-lorne-reflection\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/static.timesnewsgroup.com.au\\\/prod\\\/uploads\\\/sites\\\/2\\\/2024\\\/03\\\/Committee-for-Lorne.jpg\",\"articleSection\":[\"News\"],\"inLanguage\":\"en-AU\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/news\\\/chris-restaurant-lorne-reflection\\\/\",\"url\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/news\\\/chris-restaurant-lorne-reflection\\\/\",\"name\":\"Committee for Lorne: A Late November Easterly - Surf Coast Times\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/news\\\/chris-restaurant-lorne-reflection\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/news\\\/chris-restaurant-lorne-reflection\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/static.timesnewsgroup.com.au\\\/prod\\\/uploads\\\/sites\\\/2\\\/2024\\\/03\\\/Committee-for-Lorne.jpg\",\"datePublished\":\"2026-01-01T17:00:25+00:00\",\"description\":\"A reflective account of Chris\u2019s Restaurant in Lorne\u2014its food, characters, and final summer\u2014capturing a golden era of Greek caf\u00e9 culture on the coast.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/news\\\/chris-restaurant-lorne-reflection\\\/#breadcrumb\"},\"inLanguage\":\"en-AU\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/news\\\/chris-restaurant-lorne-reflection\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-AU\",\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/news\\\/chris-restaurant-lorne-reflection\\\/#primaryimage\",\"url\":\"https:\\\/\\\/static.timesnewsgroup.com.au\\\/prod\\\/uploads\\\/sites\\\/2\\\/2024\\\/03\\\/Committee-for-Lorne.jpg\",\"contentUrl\":\"https:\\\/\\\/static.timesnewsgroup.com.au\\\/prod\\\/uploads\\\/sites\\\/2\\\/2024\\\/03\\\/Committee-for-Lorne.jpg\",\"width\":1200,\"height\":630},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/news\\\/chris-restaurant-lorne-reflection\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Committee for Lorne: A Late November Easterly\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/#website\",\"url\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/\",\"name\":\"Surf Coast Times\",\"description\":\"Free local news\",\"publisher\":{\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-AU\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/#organization\",\"name\":\"Surf Coast Times\",\"url\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-AU\",\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/static.timesnewsgroup.com.au\\\/prod\\\/uploads\\\/sites\\\/2\\\/2019\\\/08\\\/cropped-logo.png\",\"contentUrl\":\"https:\\\/\\\/static.timesnewsgroup.com.au\\\/prod\\\/uploads\\\/sites\\\/2\\\/2019\\\/08\\\/cropped-logo.png\",\"width\":350,\"height\":38,\"caption\":\"Surf Coast Times\"},\"image\":{\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/#\\\/schema\\\/person\\\/1a21243f5aec06a5bb8c264a9774e6ef\",\"name\":\"Guest Contributor\",\"url\":\"https:\\\/\\\/timesnewsgroup.com.au\\\/surfcoasttimes\\\/author\\\/contributor\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Committee for Lorne: A Late November Easterly - Surf Coast Times","description":"A reflective account of Chris\u2019s Restaurant in Lorne\u2014its food, characters, and final summer\u2014capturing a golden era of Greek caf\u00e9 culture on the coast.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/","og_locale":"en_US","og_type":"article","og_title":"Committee for Lorne: A Late November Easterly - Surf Coast Times","og_description":"A reflective account of Chris\u2019s Restaurant in Lorne\u2014its food, characters, and final summer\u2014capturing a golden era of Greek caf\u00e9 culture on the coast.","og_url":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/","og_site_name":"Surf Coast Times","article_published_time":"2026-01-01T17:00:25+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/static.timesnewsgroup.com.au\/prod\/uploads\/sites\/2\/2024\/03\/Committee-for-Lorne.jpg","type":"image\/jpeg"}],"author":"Guest Contributor","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Guest Contributor","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/#article","isPartOf":{"@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/"},"author":{"name":"Guest Contributor","@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/#\/schema\/person\/1a21243f5aec06a5bb8c264a9774e6ef"},"headline":"Committee for Lorne: A Late November Easterly","datePublished":"2026-01-01T17:00:25+00:00","mainEntityOfPage":{"@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/"},"wordCount":1759,"publisher":{"@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/#organization"},"image":{"@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/#primaryimage"},"thumbnailUrl":"https:\/\/static.timesnewsgroup.com.au\/prod\/uploads\/sites\/2\/2024\/03\/Committee-for-Lorne.jpg","articleSection":["News"],"inLanguage":"en-AU"},{"@type":"WebPage","@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/","url":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/","name":"Committee for Lorne: A Late November Easterly - Surf Coast Times","isPartOf":{"@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/#website"},"primaryImageOfPage":{"@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/#primaryimage"},"image":{"@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/#primaryimage"},"thumbnailUrl":"https:\/\/static.timesnewsgroup.com.au\/prod\/uploads\/sites\/2\/2024\/03\/Committee-for-Lorne.jpg","datePublished":"2026-01-01T17:00:25+00:00","description":"A reflective account of Chris\u2019s Restaurant in Lorne\u2014its food, characters, and final summer\u2014capturing a golden era of Greek caf\u00e9 culture on the coast.","breadcrumb":{"@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/#breadcrumb"},"inLanguage":"en-AU","potentialAction":[{"@type":"ReadAction","target":["https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/"]}]},{"@type":"ImageObject","inLanguage":"en-AU","@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/#primaryimage","url":"https:\/\/static.timesnewsgroup.com.au\/prod\/uploads\/sites\/2\/2024\/03\/Committee-for-Lorne.jpg","contentUrl":"https:\/\/static.timesnewsgroup.com.au\/prod\/uploads\/sites\/2\/2024\/03\/Committee-for-Lorne.jpg","width":1200,"height":630},{"@type":"BreadcrumbList","@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/news\/chris-restaurant-lorne-reflection\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/"},{"@type":"ListItem","position":2,"name":"Committee for Lorne: A Late November Easterly"}]},{"@type":"WebSite","@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/#website","url":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/","name":"Surf Coast Times","description":"Free local news","publisher":{"@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-AU"},{"@type":"Organization","@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/#organization","name":"Surf Coast Times","url":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/","logo":{"@type":"ImageObject","inLanguage":"en-AU","@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/#\/schema\/logo\/image\/","url":"https:\/\/static.timesnewsgroup.com.au\/prod\/uploads\/sites\/2\/2019\/08\/cropped-logo.png","contentUrl":"https:\/\/static.timesnewsgroup.com.au\/prod\/uploads\/sites\/2\/2019\/08\/cropped-logo.png","width":350,"height":38,"caption":"Surf Coast Times"},"image":{"@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/#\/schema\/person\/1a21243f5aec06a5bb8c264a9774e6ef","name":"Guest Contributor","url":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/author\/contributor\/"}]}},"_links":{"self":[{"href":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-json\/wp\/v2\/posts\/177442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-json\/wp\/v2\/users\/149"}],"replies":[{"embeddable":true,"href":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-json\/wp\/v2\/comments?post=177442"}],"version-history":[{"count":0,"href":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-json\/wp\/v2\/posts\/177442\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-json\/wp\/v2\/media\/129747"}],"wp:attachment":[{"href":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-json\/wp\/v2\/media?parent=177442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-json\/wp\/v2\/categories?post=177442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-json\/wp\/v2\/tags?post=177442"},{"taxonomy":"post_folder","embeddable":true,"href":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/wp-json\/wp\/v2\/post_folder?post=177442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}