Terrae restaurant profile

Inside a historic bank, this serene room with walnut furnishings sets the tone for what’s to come: warm service and an indisputable level of care in every bite. Your first clue might be tempura-battered zucchini flowers, grown on the restaurant’s 10-hectare farm nearby. Filled with ricotta and raclette, they rest on a bed of garden-fresh tomatillo stirred through aioli.

Cauliflower and Jerusalem artichokes are also pulled from the soil for a Mediterranean-accented side anchored by smoky panisse. Even the fries use farm-grown potatoes. Risotto and pasta – perhaps cheesy ravioli with mushroom ragu – are also central to chef Tim Foster’s menu, the latter made from Victorian semolina and wheat.

Later, tender charcoal-grilled lamb rump arrives with a set of vibrant companions: vadouvan-spiced carrots slumped over pumpkin puree, a verdant herb sauce and a spoonful of pickled green walnut yoghurt. Victoria’s Goldfields once again live up to their name.

Good to know: Serving sizes are generous, but staff are happy to provide a doggy bag should your buttons be bursting.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

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