Nestled within the 1,000-acre Barragunda Estate in Cape Schanck, Barragunda Dining offers an immersive farm-to-table experience. The 40-seat restaurant, housed in a reimagined heritage farm shed, overlooks a thriving market garden and orchard. Executive Chef and Farmer Simone Watts, a local advocate for sustainable agriculture, curates a seasonal four-course set menu priced at $145 per person. Dishes highlight fresh, organic produce from the estate, complemented by estate-reared hogget, Black Angus beef, and seafood from Wildlife Fisheries. The menu also features fruits from the 800-tree orchard, including apples, pears, and citrus. All profits support the Morris Family Foundation's initiatives in regenerative agriculture.
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