Victoria by Farmer’s Daughters showcases the philosophy of working with fresh seasonal produce and telling the stories of seasons as they come to life in each distinct region.

Our restaurant highlights the seasonal best of what the state has to offer. The open kitchen serves a choice of a la carte dining or a provenance set menu that follows the seasons and reflects the seasonal availability of ingredients.

RESTAURANT MENU

A LA CARTE

TO START

Cobb Lane sourdough, Caldermeade Farm cultured butter 8
Potato rösti – Cured Bass Strait scallop, cold climate avocado 10 each
Potato rösti – Cheese & preserved pine mushroom, shallot relish  10 each
That’s Amore buffalo mozzarella, roasted pumpkin, golden raisin agrodolce 27
Oakwood cured meats, house pickles 25
Alpine trout, celeriac, kohlrabi, Skipton smoked eel 26
Pasture raised chicken, smoked beacon terrine, black garlic chutney, sorrel 24
Heirloom zucchini, hazelnut, brown butter, preserved lemon 25
Smoked Portarlington mussels, chickpea, fennel & dill 24

MAINS

Grilled market fish, shiitake & oyster mushroom broth, smoked scallop salsa 46
O’Connor beef scotch fillet, grilled cucumber, fava bean, sorrel 62
Biodynamic Mount Zero grains, romanesco, Maffra Cheddar 36
Wild sambar venison shoulder, french lentils & beetroot  37

SIDES

Spud Sisters hand cut chips, green mojo mayonnaise 11
Leaf salad, toasted sunflower vinaigrette 14
Grilled summer beans, ricotta salata, Jersey yoghurt 18

TO FINISH

Artisan Victorian cheeses, honeycomb, quince 16 | 26 | 35
Tart Tatin, crème fraîche, Starward whisky 22
Cuvée white chocolate panna cotta, citrus salad 18
Floating Island, macadamia, chocolate custard 18

CHARCOAL GRILL

Smoked half Great Ocean Road duck, onion gravy 85

BBQ lamb chops 500g, mountain pepper mustard 68

O’Connor dry aged beef served with salsa verde, mountain pepper mustard and gravy
- 500g Club Steak 85
- 600g Ribeye 109

PROVENANCE MENU

$85 PER PERSON SET MENU

Cobb Lane sourdough, Caldermeade Farm cultured butter
Heirloom zucchini, hazelnut, brown butter, preserved lemon
Smoked Portarlington mussels, chickpea, fennel & dill

Grilled market fish, shiitake & oyster mushroom broth, smoked scallop salsa
O’Connor beef butcher’s cut, grilled cucumber, fava bean, sorrel
Spud Sisters hand cut chips, green mojo mayonnaise
Leaf salad, toasted sunflower vinaigrette

Cuvée white chocolate panna cotta, citrus salad
Floating Island, macadamia, chocolate custard