Executive chef Alejandro Saravia, head chef David Boyle and the culinary team at Farmer's Daughters are here to challenge your perceptions of plant-based dining this festival, in a zero-waste degustation menu rich in local produce.

With a strong farm-to-table and seasonal approach, the menu celebrates the various cultures and backgrounds of the growers that work the land and have shaped Gippsland as the vegetable bowl of Victoria.

$230 per person for a 6 course degustation with matched drinks. Alcoholic and non alcoholic pairing available. Please note dietary requirements at the time of booking.

Full pre-payment will be taken at the time of booking.

MENU

- Zucchini flower, almond 'ricotta', bitter orange sauce
- Autumn salad, herb veloute, toasted seeds
- Stuffed confit onion, mushroom and caramelised yoghurt consommé
- Sweet potato vermicelli, kale pesto, oat milk and roasted pine nuts
- Wood-roasted squash, grilled peppers, smoked mole sauce
- Mirboo blueberries, sweetcorn, white chocolate mousse