Time Out Melbourne Food & Drink Awards 2026: Best Destination Venue Nominees

Located on 400 hectares of farmland and sprawling native bush that forms Barragunda Estate, Barragunda Dining on the Mornington Peninsula is owned by the Morris family, who, via their foundation, direct all profits made from the restaurant back into work that supports improvements and innovations in Australia’s food systems. Barragunda’s former farm shed has been transformed into a welcoming 40-seat restaurant, and on a sunny day, you can admire the view of the market garden through floor-to-ceiling windows. The culinary genius behind Barragunda’s four-course, share-style seasonal set menu is executive chef and Mornington Peninsula local, Simone Watts. Her deep understanding of the region, a passion for ethically grown food and love of farm-to-table dining has seen her create a menu that is accessible and, most importantly, really bloody delicious.

At Brae – arguably Victoria’s most decorated regional establishment – your culinary excellence is coupled with the serenity of the Birregurra countryside in the form of a leisurely degustation lunch from powerhouse chef Dan Hunter. The thoughtful spirit, sustainable ethos and culinary curiosity are woven into the very fabric of its existence. Brae is a fine diner, sure, but there’s a relaxed ambience to the restaurant that feels immediately soft and welcoming; a fireplace crackles softly in the foyer where low lounges beckon a pre- or post-luncheon drink; the staff are like synchronised dancers, explaining each dish and removing empty plates adroitly; and the entire dining space is awash with natural sunlight. For its nine-course degustation menu, the kitchen leverages seasonal produce from its own organic farm, while the rest is sourced from trusted local suppliers.

As part of the acclaimed Royal Mail Hotel, Wickens was officially established in late 2017 by executive chef Robin Wickens, who had been working at the Royal Mail Dining Room since 2013. Since then, it has gone from strength to strength – building out one of the country’s most impressive wine collections; growing a bountiful kitchen garden that now supplies up to 80 per cent of the produce showcased in the menu; picking up two hats (along with multiple other awards); and driving up visitation to the small Southern Grampians community. This is a dining experience to savour and luxuriate over, in order to truly appreciate the craftsmanship, lush environment and connection to the land.