After fulfilling a dream of working in New York, including time at renowned Per Se, owner/chef Derek Boath is now pursuing a new dream at Underbar, inspired by his travels and experiences.
From the location in the grand goldfields city of Ballarat, to the intimate mid-century-inspired dining room, everything about Underbar is a considered choice. Seating only 12 at a bespoke communal table, this fine dining experience is distilled down to the essential elements: a chef, superb food and carefully selected wine.
The set-course degustation starts with a sophisticated ‘snack’. An amuse-bouche, four courses, a pre-dessert, dessert and petit fours follow, so make sure you have an appetite! Tender confit duck presse comes topped with a crisp hazelnut panade, served with a contrasting mustard jus and lightly pickled heirloom carrots, delivering a harmonious combination of flavours and textures. A satisfying dish of sweet spanner crab, paired with earthy cauliflower and golden raisins, rests on a delicate cauliflower custard, bejewelled with candied blood orange.
PSST! Be sure to book in advance. Bookings open on the first of the month for the following month.