Melbourne-based Chef Alejandro Saravia is set to open the doors to Victoria by Farmer’s Daughters on 28 July in Federation Square’s Yarra building.
The new 250-seat restaurant encompasses an open kitchen, a formal dining room, an interactive ingredients table, outdoor terrace and a one-of-a-kind 20-seat wine library.
Saravia has worked closely with Head Chef David Boyle to create an evolving seasonal menu that champions local producers.
Guests can expect dishes such as whole rock lobster from Apollo Bay, hand-harvested sea urchin from the Mallacoota coast, and pasture-raised Summerfield lamb from the Pyrenees.
Much like the original 80 Collins Street restaurant Victoria by Farmer’s Daughters will celebrate the Gippsland region and encourage diners to think about the state’s diversity.
“Melbourne is blossoming again, and we feel very connected to this process as we aim to bring all of our regions closer together, through like-minded collaboration,” says Saravia.
“As a proud Victorian, I feel very privileged to showcase the people, places and producers that make up this incredible state and through this venture, we hope to create an inspirational gateway to regional discovery that demonstrates why Victoria is the culinary and arts capital of Australia.”
The venue will host a rotating Region in Residence program that will showcase ingredients, guest chefs, hero winemakers, and bespoke cocktails from specific regions across the state.
Ballarat will be the first region to take up residency for spring 2022.
Heading up the beverage program is Head Sommelier, Matt Jensen who will exclusively focus on Victorian wines, beers, and spirits.
More than 3000 bottles are housed in the wine library which includes Yarra Yering and Bannockburn Wines, handpicked museum wines from Bass Phillip, and Eastern Peake.
The space will also host a variety of masterclasses from some of Victoria’s best winemakers and private dining bookings.