15/20
Seasonal contemporary
The sight of guests, wine in hand, standing at the kitchen door chatting to the chef is one of many signs Sunnybrae is no ordinary restaurant. After a decade-long hiatus, George Biron and Diane Garrett reopened their Otways hinterland farm, restaurant and cooking school in 2008, offering wondrous weekend lunches. In an airy dining room abutting their historic cottage, and spilling out into a courtyard near the wood-fired oven, George offers fastidiously seasonal menus sourced from Sunnybrae's garden and the region. His classical technique and Hungarian background inspire the seven or eight courses, with dishes like a firm, fresh cheese, lightly smoked, with tomatoes from the garden; or kohlrabi, parsnip and leek strudel. Local pork may be slowly wood-fire roasted; succulents like samphire or purslane often feature. A neighbour supplies truffles. Prepare for dessert with a mid-prandial walk in the garden before trying George's mother's flourless chocolate and walnut torte with a mocha-ganache filling, or black pudding with rhubarb relish. The carpark may still be crowded six hours after kick-off; a Sunnybrae lunch commands both dedication and a dedicated driver.
Open Sat–Sun 12.30–2.30pm (closed May)
Typical prices Set menu $66
Cards MC V Eftpos
Wine French bubbly and Hungarian tokaji aside, most wines are local; BYO (corkage $10 first bottle, $15 second, $20 thereafter)
Owners George Biron and Diane Garrett
Chef George Biron
Seats 55; outdoor seating; private room 
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