Biota’s James Viles has extended his Southern Highlands footprint with the launch of Barn.
Barn will open from January for two dinner services a month, with each service offering a unique menu.
The concept is hyper-local, with all ingredients sourced on-site or within kilometres from the property. Neighbouring farms will also provide small quantities of produce.
“I think of Barn as Biota’s wild little sibling,” says Viles. “It’s definitely very much connected to what we do at Biota, but by having only two services a month, we have a huge amount of freedom to get a bit ‘wild’ and a bit more loose.
“We have the freedom to serve only what is grown within a handful of kilometres of the property, and to showcase tiny quantities of the amazing stuff we are constantly given by our friends from their backyards.”
Dining at Barn is unique in that all diners arrive at the same time. Guests will tour the property, fish for yabbies and enjoy pre-dinner drinks around the firepit before sitting down for a communal dinner limited to 60 guests.
Head chef Ryan Kovac, who previously worked at Biota, will be running the kitchen and collaborated with Viles on a meat program. Barn and Biota will both exclusively use the property’s own Angus cattle on their menus.
The first service at Barn will be on 11 January.
