A prime location near the banks of the Anglesea River is now serving the tastes of South American barbecue.
In the kitchen with head Chef Nacho Useche from The Saga
Last One Inn, on the site of the former Uber Mama on the Great Ocean Road just past the main Anglesea shopping strip, is the brainchild of Josh Morrice and Jorge Guerrero. The pair met at Lorne where Josh’s family had a holiday home and Jorge had cafes including Swingbridge Café and Mestizo.
When Josh was 16 he started working for Jorge, starting as a dishwasher and doing his apprenticeship before eventually moving to Melbourne for work.
Long-time mates Josh Morrice, left, and Jorge Guerrero have opened up Last One Inn in Anglesea. Photo: Ginger + Mint
Josh says the pair have become great friends and while he says there was never any discussion in those early days about going into partnership, he reckons it was probably in the back of their minds. It came to the forefront when Jorge rang one day to say the Uber Mama site had become available.
The pair took over in 2019 and reopened the venue as a burger restaurant.
“We kind of threw something together because we were so excited to get the venue and did the burger restaurant, with the idea of being the next Betty’s Burgers, which was maybe pie in the sky. But when we came to the town and spent more time, we sort of understood what people were looking for,” Josh explains.
In that, sense, then, the Covid pandemic came with something of a silver lining.
Initially opening as a burger joint, Last One Inn, Anglesea now has a modern Australian menu with a South American twist. Photo: Ginger + Mint
Josh says Last One Inn dishes are not meant to be just for special occasion dining. Photo: Ginger + Mint
When they were busy trading, they didn’t have the chance to fully change direction. But Josh says the lockdowns allowed them to “rejig” the restaurant into what it is today. And by rejigging, Josh means pretty much everything; the only thing they realised they would not change was the Anglesea River view.
“We put some love into the place,” Josh says.
To the existing deck they added blinds, heaters, booths and enclosed it, allowing them to seat around 65 out of the elements.
The view over the river was the only thing that remained during extensive renovations. Photo: Ginger + Mint
And they came up with a vision for a neighbourhood bar/restaurant where people could come a couple of times a week, be it for a drink after work, a special occasion dinner or simply a bite to eat and a glass of wine while soaking in the view.
Josh calls the Last One Inn menu “modern Australian with a South American twist”, a nod to Jorge’s Argentinian background and head chef Julie Toum’s love of Latin foods. Lorne is also where Jorge and Julie met, working in another restaurant there 15 years ago
Last One Inn has plenty of outdoors dining options, perfect for the warmer months. Photo: Ginger + Mint
There is still one burger on the Last One Inn menu – an up-market cheeseburger with a chuck and brisket patty. But there are also steaks, pork belly, swordfish and a roast vegetable main featuring heirloom beetroots, rainbow chard, macadamia cream and the intriguingly described popping sorghum.
Smaller dishes include housemade ricotta, cured Apollo Bay snapper, fried baby calamari and lamb shoulder tacos, while snacks range from cheese and leek croquettes and black anchovies to zucchini flowers with cashew cream and hot honey, and tomato sourdough bread with Iberico jamon.
“I know people are a bit more budget conscious at the moment. We’re still trying to be that neighbourhood spot where you can come and feel welcome, it’s not just a special occasion thing. We’re being pretty adaptive with our menu and our offerings,” Josh says.
Last One Inn’s version of “dinner and a show” is the traditional Argentinian Asado barbecue on which meat is cooked while suspended on a steel frame above a fire pit in the front yard.
Last One Inn is now offering regular meet-the-winemaker dinners. Photo: Ginger + Mint
It’s a Sunday special, alternating with a seafood paella that is also cooked outside.
In the summer, diners bring picnic rugs to sit on the grass at the front of the restaurant, where there are also picnic tables and large umbrellas for that perfect carefree beachside vibe.
Jorge and Josh have also introduced a weekly $55 bottomless lunch. For two hours diners can enjoy Spanish-style mussels, house made bread and fries matched with beer and wine.
And there are fortnightly Thursday night meet-the-wine-maker paired dinners. The next one on May 25 will be with Owen Latta of Latta Vino.
Last One Inn, at 113 Great Ocean Road, Anglesea, is open from 4pm on Thursday and Friday, and noon on the weekend. Bookings at lastoneinn.com.au
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