Lunch Sat-Mon noon-2pm
Dinner Thu-Sat 6.30pm-10pm
Brae is Dan Hunter's love letter to the region, written with precise, original cooking. Over eight courses preceded by a substantial opening volley of snacks - clams and globe artichokes washed with green tomato juice, a sweet-salty sea urchin macaron, a smoked eel doughnut - he creates a collage from ingredients produced from the country surrounding his impeccably renovated farmhouse restaurant. It's pretty food, exquisitely balanced. Shreds of barbecued abalone sit atop fried Jerusalem artichokes. Late-ripened raspberries are teamed with quandong and ruby saltbush. A sparkling meat broth drifts with sea succulents and egg yolk from Brae's own chooks. Service is as finessed as the food and the wine list champions small and artisan producers around the globe. Those wanting to do the wine list justice should consider staying the night - the accommodation, designed by Six Degrees, is in keeping with Brae's reach for the sublime.