Since 2013, acclaimed Head Chef Dan Hunter has been running Brae – the most serene and whimsical country restaurant that Australia has to offer.
A 90-minute drive from Melbourne, this humble but enchanting house hosts the most memorable experience. Start with a drink by the cosy fireplace and then head into the small 40-seater to be waited on with graceful hospitality and a view of the 15 chefs in action. Bookings are taken three months in advance.
All from farm to plate, the degustation may start with snacks such as colourful earthy root vegetables grown on the property, including kohlrabi and radish, in a green tomato juice. Reminiscent of a churro, the smoked eel donut is crunchy and salty, perfect to dip into the beetroot seasoned with honey and rainbow trout roe. Avocado teamed with Australian citrus is as delicate and delicious as you could ever imagine. Carrots and octopus may appear straightforward, but the magical dance on your tongue is exceptional. Then, in a unique combination, rock flathead is served in a meat broth with sea herbs, egg yolk and shiitake.