A groundbreaking culinary experience

Located in Melbourne’s iconic Fed Square overlooking the Yarra River, the 250-seat venue celebrates the produce, ingredients and stories of the whole state of Victoria. 

From the team behind Farmer’s Daughters at 80 Collins, which is a homage to the food bowl of Gippsland, Victoria elevates the stories of farmers, producers, growers, makers, artists and artisans from regions throughout Victoria. 

From the paddocks of the Western Plains to the fruits of the Murray; from the waters of the Great Ocean Road to the vineyards of the High Country – the constantly evolving menu takes seasonal journeys to all of Victoria’s regions, unearthing stories from some of the most dedicated and specialised producers that call the state home.

OUR MENU

Our menu showcases our philosophy of working with fresh seasonal produce and telling the stories of seasons as they come to life in each distinct region.

Our drinks list sees Victorian wine celebrated in both the dining room and in our one-of-a-kind Wine Library. Our crafted cocktails exclusively use Victorian and Australian spirits, and we are proud to serve a selection of Victorian beers on tap. 

Designed to be more than a restaurant or bar, Victoria by Farmer’s Daughters presents a culinary experience like no other.

The venue is perfectly designed for a range of dining and function experiences from intimate dinners to weddings, corporate parties and launches. The private dining spaces can be adjusted for a range of group sizes and include a private event space with adjoining Chef’s Table, as well as a purpose-designed 20 seat wine library exclusively showcasing Victorian wines and telling the stories of each wine region.

Our all-weather terrace bar overlooking the beautiful Yarra River is an ideal space to relax and enjoy drinks and bar snacks, or host private events, functions or get togethers.

A Seasonal Selection

With a focus on sourcing seasonal ingredients, our menu changes regularly as we navigate the seasons and their produce across regional Victoria.

We are working closely with farmers and local producers to reduce the gap between farmers and the end consumer. We are always developing direct relationships with growers, farmers and producers to ensure that we can rescue traditions and stories as well as give back to the community by implementing sustainable partnerships with our kitchen and patrons.

Victoria by Farmer’s Daughters continues the work of Executive Chef Alejandro Saravia and his discoveries from journeying throughout Victoria: uncovering unique ingredients and specialised Produce, meeting the People behind our food and drink including farmers, producers, growers, distillers and winemakers; and exploring the diverse Places which make up the natural beauty of the state.

PRODUCE

With a focus on the freshest, seasonal ingredients, Victoria by Farmer’s Daughters celebrates the diverse and high-quality produce that can be found across Victoria: From hand caught sea urchin in Mallacoota to pasture-raised free range Lamb in the Pyrenees; from foraged mushrooms in central Victoria to the olive groves of the Murray. And, we celebrate Victorian drinks from artisanal whisky along the Great Ocean Road to creative Gins across the state; from suburban Melbourne brewers to the 21 wine regions which call Victoria home.

PEOPLE

Executive Chef Alejandro is passionate about forging direct relationships with the farmers, growers and makers who create the food and drink that we celebrate at Victoria. It is the people and their unique experiences, stories and passions which provide the level of quality and specialisation which makes Victorian food and drink so special.

PLACES

From rolling green hills to deep blue oceans; from sandy river beds to snow capped alpine mountains Victoria is one of the most compact and diverse areas in Australia. The unique landscapes which make up the state play host to so many different opportunities for fresh ingredients and creative pursuits and we celebrate these places in our menu and venue.

ALEJANDRO SARAVIA

Executive Chef

Chef Alejandro Saravia is widely credited with introducing Peruvian cuisine to Australia’s food culture. His passion for authentic food made with love, is combined with his wealth of experience gained through cooking in world-class kitchens across three continents.

Alejandro has been based in Melbourne since 2014 and has built his reputation in exploring regional Victoria and working directly with farmers, producers and growers across regional Victoria.

Alejandro representing Farmer’s Daughters was part of the esteemed AO Chef Series at the Australian Open in 2018 and 2019. He is the Gippsland Food Ambassador and Ambassador for the Meeniyan Garlic Festival and, in 2022, is also curating the menu at the prestigious MCC Long Room at Melbourne’s iconic MCG.

DAVID BOYLE

Head Chef

David Boyle grew up just outside of Dublin in Ireland and started his career in local restaurants before moving on to Michelin-star restaurants in Dublin and Kilkenny. After time at Corrigans Mayfair in London and Pichet in Dublin, David moved to Melbourne to join Matt Germanchis’ Pei Modern.

From 2013 – 2016 David worked as Jr Sous Chef for Alla Wolf Tasker at the 2-hatted The Lake House in Daylesford. David went on to work at Ôter before joining Alejandro at Pastuso as sous chef in 2017.

David has been a part of the Farmer’s Daughters group since 2019. Before taking up the opening Head Chef role at our 80 Collins venue in 2021, David was involved in activations such as the AO Chef Series, Graze and Grains, Whisky, Wine and Fire and Melbourne Food and Wine Festival’s River Graze.