At Victoria, the menu will change constantly, highlighting produce and wine from a different part of our state with each iteration.
A first-of-its-kind collaboration between Fed Square and the team behind Farmer’s Daughters, it will see respected Melbourne chef Alejandro Saravia bring his vision of championing Victoria and its diverse regions to this highly anticipated venue.
Located in Melbourne’s Fed Square, overlooking the Yarra River, the 250-seat restaurant will transport diners to the heart and soul of Victoria, paying tribute to and celebrating the produce, people and places that make up this awe-inspiring state.
Designed to be more than a restaurant or bar, Victoria by Farmer’s Daughters will feature a sensory and interactive ingredients table, an all-weather outdoor terrace overlooking the picturesque Yarra River, and a first-of-its-kind Victorian Wine Library – a literal walk-in wine closet, boasting over 3,000 local drops.
The key takeaways
- Melbourne’s new restaurant Victoria by Farmer’s Daughters features an entirely Victorian menu
- It has opened in the heart of Fed Square
- It’s the brainchild of Melbourne chef Alejandro Saravia, known for Farmer’s Daughters (80 Collins Street)
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Saravia, who is known for Farmer’s Daughters (80 Collins), is working alongside head chef David Boyle on an evolving menu that will take seasonal journeys across all of Victoria. From the paddocks of the Western Plains to the fruits of the Murray; from the waters of the Great Ocean Road to the vineyards of the High Country, Saravia’s passion for unearthing stories from some of the most dedicated and specialised producers that call the state home is clear for all to see.
Saravia was clear that the aim of the restaurant isn’t to pretend to be farmers, fish mongers, or cheese makers. “We are chefs and we are bringing the best products to your plate to highlight these producers,” he said.
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Much like the 80 Collins Street venue which celebrates the Gippsland region and inspires road trips and visits, Victoria by Farmer’s Daughters will inspire diners to get off the grid with a rotating ‘region in residence’, dedicated to showcasing specific regions from across the state and highlighting unsung ingredients, guest chefs, hero winemakers, and bespoke cocktails. The first region taking up residence will be Ballarat and its surrounds in spring 2022, with more details on this collaboration soon to be announced.
Inside the venue itself, an open kitchen sets the scene as produce is cooked over woodfire and charcoal. From the kitchen, diners can expect generous share-style dishes designed to hero local Victorian produce, such as whole rock lobster from Apollo Bay, hand-harvested sea urchin from the coast of Mallacoota, and pasture raised Summerfield lamb from the Pyrenees.
A custom-made Ingredients Table will display ingredients in their raw form. Hand carved from a single piece of reclaimed Eucalyptus Obliqua timber and designed to showcase the diversity of Victorian produce through a sensorial display, the striking table leads the diner’s eyes along the meandering divots and bowls that house the seasonal ingredients.
The beverage program is overseen by head sommelier, Matt Jensen, there will be an exclusive focus on Victorian wines, beers, and spirits. This program will carry through to a 20 seat purpose-built Wine Library, which will house over 3,000 bottles of wine and feature a selection from renowned winemakers, such as Yarra Yering and Bannockburn Wines, and handpicked museum wines from Bass Phillip and Eastern Peake, to name a few. The intimate setting, with an outlook over the Yarra, will also be an educational space where guests are invited to learn about Victoria’s 21 wine regions and hear the stories behind its vintages and producers. It will also play host to a variety of masterclasses from some of Victoria’s best winemakers and lend itself to exclusive private dining bookings.
The restaurant will also feature locally sourced artwork by Lucy Hersey, to the series of custom designed film projections and carved 3D map of Victoria which talks to the regions, its First Nations people, its hero ingredients, and its natural features. Of his latest project, Saravia said, “Melbourne is blossoming again, and we feel very connected to this process as we aim to bring all of our regions closer together, through like-minded collaboration.
“As a proud Victorian, I feel very privileged to showcase the people, places and producers that make up this incredible state and through this venture, we hope to create an inspirational gateway to regional discovery that demonstrates why Victoria is the culinary and arts capital of Australia.”
Victoria by Farmer’s Daughters is now open. To find out more, head to: www.victoriarestaurant.com.au
