Menu

Each day, the highest quality ingredients are carefully selected from Brae Farm’s own harvest of organic fruit and vegetables, local farms and ethical, sustainable producers from Victoria and beyond.

With the greatest respect, these ingredients are transformed into the day’s set menu.

 

Dinner Thursday and Saturday
Lunch Friday to Monday

 

Menu $260pp
Matched wines + $160pp
Matched non-alcoholic beverages +$80pp

All pricing is subject to change without notice.

Brae Farm Spring 2018 —

first asparagus / celeriac / golden turnip / purple plum radish / danvers carrot / aquadulce broad bean / florence fennel / hollow crown parsnip / horseradish / chesnok red garlic / japanese turnip / osaka mustard / red russian kale / purple sprouting broccoli / purple top turnip / cherry belle radish / moroccan mint / shungiku / pak choi / italian purple garlic / purple podded pea / chanteney carrot / pink beauty radish / sugar loaf cabbage / miners lettuce / daikon / ruby chard / red elk mustard / nasturtium / burdock / purple sicily cauliflower / black mitcham mint / bronze fennel / celtuce / paris market carrot / germidour garlic / radicchio / crimson flowered broad bean / greenfeast pea / superschmelz kohlrabi / perennial silver beet /  red core carrot / breakfast radish /purple flowering choi / summer purple broccoli / green kossack kale / tasmanian butter swede / anise hyssop / korean mint