Brae | Birregurra

Review | Good Food Guide

3 HATS | 18 / 20
Critics' Pick: Brae

A study in sustainability, a love letter to regional luxury.

Local, seasonal: the mission is sacrosanct, and it's quite literally Brae's bread and butter. Sourdough comprises two flours - one grown on-site and milled in-house - plus miso made of loaves past. Butter? Snow-white cream from nearby Timboon inoculated with a camembert culture for dazzling tartness.

Guests draw warmth from the fire as owner-chef Dan Hunter charms the property's harvest into an affecting tasting menu. The 77 components in Brae's flagship salad are picked just outside the window. Some manifest in tinctures, others are simply cut with caring hands and arranged to exhibit their purity.

Venison is smoked lightly, plated simply and eats tenderly, and a nostalgic riff on sport's half-time orange makes extraordinary use of sweet pumpkin juice and cacao nibs. The room gathers more local art by the day, the service is as generous as ever. Is this Brae's most charming season yet?

Good to know: Say yes to everything: a pairing (alcoholic, non-alcoholic, somewhere in between), a mid-meal garden stroll, an extra slice of bread.

❊ What's On ❊

➼ Brae | World's 50 Best Restaurant

❊ Address ❊

⊜ 4285 Cape Otway Rd, Birregurra 3242 View Map
✆ Telephone: (03) 5236 2226

❊ Web Links ❊

➼ www.braerestaurant.com

➼ www.braerestaurant.com

❊ Also See... ❊

➼ Where Are The Best Places To Eat In Melbourne? | Three Hat Restaurant

➼ Good Food Guide 2026 | The Age

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Led by chef Dan Hunter, Brae is a restaurant, organic farm and boutique accommodation nestled in a hillside in the Otways hinterland. We create dishes uniquely of our place with respect and care, honouring the working lands on which we're located. For over a decade, we've been stewards of this landscape and have evolved and refined an innovative approach to a cuisine modelled around principles of ethical, sustainable production. We've carefully designed your dining experience to complement an exploration of - and immersion in - the environment surrounding Brae. We hope you'll find this landscape and your experience within it as special as we do. Dinner - Thursday Lunch - Friday, Saturday and Sunday Reservations Reservations may be made online at any time, here. Office hours are Monday, Thursday and Friday 10am to 4pm. Phone +61 3 5236 2226 Reservations. How to get here Brae is located in Victoria's picturesque Otway hinterland, two kilometres from the township of Birregurra. From Melbourne, 1.5 hours From Lorne, 30 minutes From Geelong, 40 minutes Review | Good Food Guide 3 HATS | 18 / 20 Critics' Pick: Brae A study in sustainability, a love letter to regional luxury. Local, seasonal: the mission is sacrosanct, and it's quite literally Brae's bread and butter. Sourdough comprises two flours - one grown on-site and milled in-house - plus miso made of loaves past. Butter? Snow-white cream from nearby Timboon inoculated with a camembert culture for dazzling tartness. Guests draw warmth from the fire as owner-chef Dan Hunter charms the property's harvest into an affecting tasting menu. The 77 components in Brae's flagship salad are picked just outside the window. Some manifest in tinctures, others are simply cut with caring hands and arranged to exhibit their purity. Venison is smoked lightly, plated simply and eats tenderly, and a nostalgic riff on sport's half-time orange makes extraordinary use of sweet pumpkin juice and cacao nibs. The room gathers more local art by the day, the service is as generous as ever. Is this Brae's most charming season yet? Good to know: Say yes to everything: a pairing (alcoholic, non-alcoholic, somewhere in between), a mid-meal garden stroll, an extra slice of bread.