Yarra Valley: Tarrawarra named in delicious 100 list
Innovative fare cooked with produce from its own kitchen garden has helped this Yarra Valley eatery soar up the list of Victoria’s 100 most delicious restaurants. And a new chef seems to be its secret ingredient.
Outer East
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A thriving Yarra Valley restaurant and its “knockout” contemporary dishes, cooked with produce from its own kitchen-garden, are charging ahead of the competition.
Tarrawarra has been revealed as number 20 in the Herald Sun’s list of Victoria’s 100 most delicious restaurants, having skyrocketed from 83rd position in just 12 months.
It’s been dubbed a “long-time favourite with renewed energy that’s palpable and supremely enjoyable” by Herald Sun food writer Dan Stock.
And it’s no coincidence the eatery has claimed the title of ‘biggest improver’ just after head chef Mark Ebbells joined the team.
Ebbells brought a lot of change with him when he moved into the kitchen in June last year, which he said had been very well-received.
“We’re slowly getting better and better and refining what we do.”
He said the team was thrilled their hard work was validated by being ranked number 20 in the state.
“We’re stoked,” he said.
Ebbells said it was hard to pinpoint a specific factor behind the restaurant’s improvement, with the kitchen continually evolving over time.
He said the ethos behind Tarrawarra restaurant was to use seasonal, local produce, while minimising its impact on the environment.
Its most popular main meals are the rainbow trout served with Jerusalem artichoke, kale and hazelnut, and the gin pig accompanied by kohlrabi, turnip and wombok cabbage.
The trout is sourced from a local trout farm, while the gin pig, which is pork from pigs fed the botanicals used to infuse Four Pillars gin in Healesville, is sourced from a farm in Dixons Creek.
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Ebbells also recommends diners try the vegan main of smoked beetroot, parsley, pink pepper and apple.
Most of the restaurant’s menu is vegan, with no milk, cream, eggs or gelatine used in the kitchen.
Ebbells said the dishes available changed with the seasons, and he was looking forward to offering a lamb dish.
The 70-seat restaurant is open for lunch from Tuesday through to Sunday.
More info: tarrawarra.com.au