OB真人视讯

Amidst the rugged, wild beauty of Cape Schanck on the Mornington Peninsula is  is wowing diners with next level destination dining only 90 minutes from Melbourne.

The intimate 40-seater restaurant is nestled on the Barragunda Estate, 1000 acres of native bushland that stretches along the south side of the Peninsula. The building itself feels like it's been there forever, which in fact it has been. It was formerly a shack used by farmers and workers to make tea. Now, it's a native and earthy feeling space to enjoy the fruits of the farm, only metres away. Little touches like gourds and seasonal fruit, or crab apple branches cut and picked for decoration bring you that little bit closer to the land the food was grown on.

Floor to ceiling windows bring you in touch with native grasses outside, trailing down to the farm itself where there are greenhouses filled with tomatoes and melons, dahlia bushes and seasonal vegetables all awaiting picking and preserving or destined for the plate. 

Four years in the making the farm-to-table restaurant has been driven by food system advocate and philanthropist Hayley Morris alongside executive chef, farmer and Peninsula local Simone Watts, who has had stints at Pearl, Coda, MoMo and the Daintree Ecolodge.

Watts has drawn on the abundant estate-grown produce including organically grown grains and vegetables from the two-acre market garden and an 800-tree orchard. Even the meat is sourced from the property, with hoggets and cattle butchered and then prepared, nose to tail for guests.

The seasonal menu is set to change, but during late summer baby radishes were served alongside a sabayon, big fat tomatoes were salted, peeled and baked to a gooey perfection. There were little young almonds which had been brined and stuffed into little pastries, reminiscent of a pissaladière.

Merguez sausages, mussels (one of the only things not sourced on-farm) and big whacks of silverside came furnished with new onions and peppers charred to perfection on the hibachi.

Each of these dishes was accompanied by a preserved picking from the year past, the mussels for example came with fennel from this year's crop, as well as preserved slices from last year. It's these little touches that elevate Barragunda far beyond your regular restaurant.

Victoria features heavily on the wine list and the Peninsula in particular, showing their dedication to local is best, but there's also a laundry list of French drops for those looking to indulge on something off-shore. And for those not drinking, there are any number of fermented concoctions perfectly satisfying with fizz, sweetness or bitterness depending on the course.

Open for lunch Friday to Monday and for dinner on Saturdays, Barragunda Dining offers a set menu that guides guests through dishes that hero hyperlocal seasonality and embrace the seasonal cycles of the estate’s diverse farm system. The degustation starts at $145 and bookings are limited. 

Barragunda Estate is owned by the Morris Family of the Morris Group, a family-run network of businesses including The Albert Park Hotel, Half Moon, and Portsea Hotel.

 is now open, find them at 113 Cape Schanck Road, Cape Schanck.

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