Barragunda Dining is an ode to the place on which it stands. Every plate pays homage to the rhythm of the land and what it provides when nurtured.

The 40-seat restaurant is a uniquely immersive experience: an intimate dining room in unison with the thriving market garden outside, forging a deep connection between diners and the earth’s abundance.

Barragunda Dining’s Executive Chef and Farmer Simone Watts is a Mornington Peninsula local and passionate advocate for ethically and sustainably grown food.

Her thoughtfully curated set menu will showcase the best of what the farm has to offer each day, in collaboration with local producers and winemakers who share the Barragunda vision.

The set menu is $145 per person.

Please note: the set menu price is subject to change.

Guests arrive along a 1.5km track winding through tea trees, coast wirilda, sheoaks, and moonah. Nestled on the northern side of the 1000-acre estate the restaurant sits overlooking the market garden. Its glass pavilion emerges from the heritage farm shed, thoughtfully reimagined by David Dubois Architecture into a serene space surrounded by nature in all its splendour.

Restaurant Opening Hours

Friday	12–5:30 pm
Saturday	12–5:30 pm, 6:30–10:30 pm
Sunday	12–5:30 pm
Monday	12–5:30 pm
Tuesday	Closed
Wednesday	Closed
Thursday	Closed

Barragunda Dining is driven by an ambitious dream by the estate’s owners, the Morris Family, in close collaboration with Executive Chef Simone Watts. Their shared philosophy is to invite guests to experience Barragunda’s unique sense of place through food and wine and embrace the wild natural beauty of this corner of the Mornington Peninsula.

All profits from the restaurant will be directed back to Morris Family Foundation to support grassroots projects that are working towards innovation and systemic change in Australia’s food systems to advance the shift towards regenerative practices.

 

 

Barragunda Dining’s farm-to-table offering is a set 4-course menu showcasing the seasonal beauty of time and place. The menu is $145 per person with some courses being served shared and others individual.

Our menu celebrates fresh, organic produce grown from the Estate’s garden, evolving along with the seasons and the farm’s natural produce cycles. Our guests are served a share-style vegetable-forward menu complemented by Estate-reared hogget and Black Angus beef, and seafood from Wildlife Fisheries.

Our pastry and bar menu showcases produce from the 800 mature trees in the orchard including apples, pears, quince, peaches, nectarines, cherries, apricots, figs, alongside citrus, olives and avocados.