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 to Saturday
Lunch Saturday to Monday
From August 24, 2018
Dinner Thursday and Saturday
Lunch Friday to Monday
Matched wines + $160pp
Matched non-alcoholic beverages +$80pp
All pricing is subject to change without notice.
Brae Farm Winter 2018 —
celeriac / golden turnip / breakfast radish / red core carrot / the last of the apples / germidour garlic / purple plum radish / daikon / hollow crown parsnip / ruby chard / perennial silver beet / osaka mustard / red elk mustard / nasturtium / burdock / purple sicily cauliflower / purple sprouting broccoli / florence fennel / celtuce / danvers carrot / pak choi / shungiku / sugar loaf cabbage / japanese turnip / pink beauty radish / italian purple garlic / aquadulce broad bean / chesnok red garlic / radicchio / miners lettuce / horseradish / crimson flowered broad bean / greenfeast pea / purple podded pea / kohlrabi / red russian kale / paris market carrot / bronze fennel / chanteney carrot / the last of the pears / purple top turnip / cherry belle radish / the very, very, last pomegranate /