A produce-driven Fed Square restaurant championing Victorian regions, growers and winemakers.

Victoria by Farmer’s Daughters: The State on a Plate

This is a love letter to Victoria. The dining room looks over the river, sunlight bouncing off glass and timber while an open kitchen works the grill. The ethos is simple, celebrate a single state with care and clarity. Menus change often as farms, fisheries and orchards roll through the seasons, so a visit in winter feels different to one in spring, and that is the point.

Service sets the tempo without fuss. Staff talk provenance with ease, then step back and let the produce do the heavy lifting.

Regional Residencies and the Fire

Dishes are built around regional spotlights, think High Country beef, Otways mushrooms, Mornington Peninsula vegetables or Gippsland dairy. Proteins kiss the wood fire for smoke and char, vegetables get the same respect with slow roasting, glazing and pickling. A snack might be crisp potato with cultured cream and trout roe, followed by whole fish with lemon and herbs, or a silky pasta finished with local pecorino. Sides lean green and grain, always seasonal, always direct from growers who are named on the board.

Flavour leads, technique follows. Nothing is overworked, everything lands with balance and restraint.

All-Victorian Wine, City-Framed Views

The bar pours an all-Victorian list, from cool-climate pinot to textured chardonnay and bright alternative varieties. There are small producers by the glass, back-vintage treats by the bottle, and a few clever no-alc options built from native botanicals. Cocktails borrow from local distillers and orchard fruit, light enough to play well with smoke and acid on the plate.

With the city at your shoulder and the river below, Victoria by Farmer’s Daughters makes a strong case for eating close to home. It is generous, produce-first and proudly local, the kind of restaurant that tastes different with every season and stays true to itself every time.