A chef’s love of Gippsland produce so deep, it spans three storeys.
It’s pretty rare that we’d be recommending you visit somewhere outside of Gippsland, but for this place we simply have to make an exception.
Melbourne Chef Alejandro Saravia - of Pastuso fame - has opened the doors of his passion project, Farmer’s Daughters. The swanky 3 storey restaurant in Collins St, Melbourne, offers a farm-to-table experience, celebrating Gippsland’s seasons, people and producers.
The Peruvian chef first began exploring Gippsland through connections with food suppliers… and so began his love affair with the region’s landscapes and people, reminiscent of his homeland Peru. The down-to-earth nature, authenticity and integrity of Gippsland producers eventually manifested in the creation of Farmer’s Daughters.
Of course, we already knew about the exceptional quality and variety of Gippsland produce, but Alejandro has found a way to bring the Gippsland experience to a city base.
GROUND FLOOR: THE DELI
The Deli offers a casual dining experience including an open kitchen, gourmet deli and retail pantry. The Deli will feature a sharing menu inspired by the various cooking influences Alejandro has discovered during his time spent exploring the region, with dishes such as the lightly poached Baw Baw Alpine Trout with Mountain Pepper cream and a house-made beef cheek pastrami roll.
LEVEL 1: THE RESTAURANT
The Restaurant is a more formal interpretation of the Gippsland offering. Every element has been thoughtfully considered - from the soft greens and greys which resemble the beautiful rolling hills and native gumtrees of the region, to the reclaimed timber from Gippsland, found in the tables and benchtops. The open kitchen is fuelled by charcoal and wood, bringing a sense of theatre to the rustic yet elegant.
A bespoke ‘campfire kitchen’ sits prominently within the restaurant space, designed by Alejandro - the master of wood fired cooking - to evoke nostalgic memories of regional cooking around a campfire.
Working alongside Alejandro is Head Chef David Boyle (ex Lake House and Pastuso). Together, they have worked collaboratively on the expansive menu that keeps within the philosophy of working with only fresh seasonal produce supplied directly through a unique supply chain philosophy, whilst telling the stories of the seasons and producers in Gippsland.
The exclusive beverage list focuses on Gippsland wines and spirits, featuring a selection from renowned winemakers such as Bass Phillip, William Downie and Patrick Sullivan, as well as Loch gin.
LEVEL 2: THE ROOFTOP
Perched high on the third floor, the Rooftop has been designed to bring a little regional Victorian oasis to the city. The rooftop bar offers house-made cocktails, curated beers including the Stringers Creek Pilsner; a collaboration between Farmer’s Daughters and Stomping Ground, as well as Gippsland brewer Sailors Grave and select wines by the glass.
The signature cocktails will be influenced by the botanicals of the Gippsland region, with many crafted using the Farmer’s Daughters Gippsland Vermouth – made exclusively for the venue in partnership with Maidenii. The rooftop space will also feature specially grown native Mountain Pepper trees and an in-house herb garden which will influence the drinks and bar menu.
FARMER’S DAUGHTERS
6/80 Collins Street, Melbourne (Enter from Exhibition Street)
The Deli: Wednesday 4pm till late; Thursday to Saturday 12 noon till late
The Restaurant: Wednesday to Saturday 6pm till late
The Rooftop: Wednesday to Saturday 4pm till late
