Awards and Reviews

Molecular cuisine goes bush at this mudbrick restaurant, where eye fillet might come with bacon dust, white onion gel and mushroom ketchup, perhaps preceded by lobster soufflé.
There’s an emphasis on local produce as well as technique, from Birregurra shiitakesto Otway beef, plus regional wines. The veranda overlooking the dam has rustic appeal, as do fireside tables.
The Age Good Food Guide 2012

Firstly, the portion sizes were spot on. Presentation impressive for all three courses. Taste combinations imaginative and complementary. The cured duck breast was sublime. It was perfectly cooked, pinkish, tender and fanned around a paprika potato mousse. A hint of autumn was achieved through the use of roasted Daylsford chestnuts. I would like say the duck main was the dish of the day, but so too were the entrée and dessert.
Terrific selection of local wine to match the regional produce on the menu. One gets the sense the vision behind the Bellbrae Harvest is all about showcasing the regional produce.
Golden Plates 2011

Beside a waterlily filled dam in a tranquil bush setting, this mudbrick restaurant has a light-filled interior and rustic appeal. The idyllic setting and pared-back surrounds are well suited to the new owners honest and elegant food: maybe grilled prawns atop a watermelon salad when the summer breeze blows; a tender lamb loin and smoky roast eggplant best enjoyed before the fireplace. Beer and wine selections are doggedly local, service cheerful.
The Age Good Food Guide 2011

A well crafted menu offering something for all tastes with an emphasis on local produce. There is something very nice about looking outside on a chilly day while being seated at a beautifully dressed table with quality everything. One can feel quite spoilt for an hour or two.
Golden Plates 2010