Yield

Simon and Kara Stewart took over Birregurra Farm Foods and, on the first day of spring last year opened Yield, a one-two restaurant and provisions store.

Rhubarb fool.

43 Main St, Birregurra

[phone]

yieldbirregurra.com.au

Simon and Kara Stewart took over Birregurra Farm Foods and, on the first day of spring last year opened Yield, a one-two restaurant and provisions store.

It was exciting news for the tiny Victorian town of just 828, for now with Yield, Birregurra has two excellent reasons for food-lovers to pay a visit (the other being, of course, Brae).

In the handsome Main Street storefront space you’ll find Simon (ex Bespoke Harvest) cooking a daily changing set menu of four courses served with gentle humour and patent pride by Kara, who’s charged with telling the stories of the local producers to whom the concept pays its respects.

Angelhair pasta, broccoli, Shaw River pecorino.

Tasty little flaxseed crisps to scoop through a sweet carrot hummus might be joined by a terrific piece of Geelong haloumi topped with walnut salsa, and an alluring pumpkin “tofu” wrapped in daikon.

A bowl of broccoli and spelt angelhair pasta, served under a blizzard of sharp Shaw River buffalo pecorino, is a warming hug of delicious comfort, while slow-roasted lamb shoulder with sides – baked polenta with Meredith goat’s feta; roasted purple and Trent potatoes – is as country generous as it is completely satisfying.

Booze is an equally considered evocation of the shop local ethos, with the dozen-odd well-chosen whites and reds, drawn from the Greater Geelong region, teamed with a good looking range of beers and farmhouse ales.

A knockout fool of tart rhubarb, whipped cream and caramelised pepitas and you have the perfect full stop to a perfect country meal.

Must-eat dish: Rhubarb fool

Cuisine: Contemporary

Chef: Simon Stewart

Price: $$

Bookings: Yes

BYO: No

Open: Lunch Sat-Mon; dinner Fri-Sat

Instagram: @yieldbirregurra