Farmer’s Daughters: Victoria on a Plate

Farmer’s Daughters isn’t just another Melbourne restaurant; it’s a love letter to regional Victoria. Led by chef Alejandro Saravia, the space brings the flavours, textures and spirit of Gippsland to the city’s centre. Spanning three levels — from grab-and-go deli to refined restaurant and rooftop bar — it’s designed as a journey through the state’s produce, told with honesty and restraint. Every dish, ingredient and design cue is sourced with provenance in mind.

The Food: Fire, Soil and Seasonality

The open kitchen anchors the main restaurant, where dishes are kissed by smoke and cooked over flame. Think dry-aged meats, earthy root vegetables and seafood touched by charcoal. The menu changes constantly, adapting to what’s fresh from Victorian farms and waters. Expect combinations like slow-cooked Gippsland lamb shoulder, ember-roasted carrots with macadamia cream, or golden trout with lemon myrtle butter. Each plate speaks to a philosophy of minimal interference — letting the ingredient do the talking.

Even the wine list is hyper-local, showcasing vineyards and makers who share Saravia’s focus on sustainability and sense of place.

The Space: Natural Elegance, Layered Detail

Architecturally, Farmer’s Daughters mirrors the landscapes it celebrates — timber, stone and native greenery flow through each floor. The deli buzzes with energy, the restaurant hums with calm precision, and the rooftop garden offers a moment of escape above the city. It’s sophisticated yet grounded, luxurious without pretension. From the scent of smoke in the air to the view across Collins Street, the experience feels curated but alive.

Farmer’s Daughters captures what makes Melbourne’s food scene special: respect for the craft, for the producer and for the story behind every bite.