Du Fermier restaurant review

Updated October 12, 2026,first published November 18, 2024

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The fire is roaring, the souffles are rising, the bourguignon is braising. Time is an afterthought inside this farmy dreamhouse. For the next four courses, the world will stop, and everything will be just so. It’s the mark of a master team: Annie Smithers in the kitchen playing conduit for her garden, Mother Nurture Bronwyn Kabboord soothing the room.

There aren’t enough superlatives to praise their care, but it shows up in Kabboord’s invitation to stand by the fire, her gentle wine guidance and intuition. It’s the hot heap of gruyere in a souffle that’s proudly outgrown its mould. It’s the sear on the beef and the slow, steady cook that renders it tender. The menu is written strictly du jour.

If the lemon trees are fruiting, they might become inspiration for a crisp-topped pudding, a sweet-sour finish to Victoria’s most relaxed long lunch.

Good to know: Historic bakery Red Beard is right down the lane; pick up a Scotch oven-fired Eccles cake for the Trentham culinary quinella.

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Comfort food in a comfy wood-panelled room. Download the Good Food app to see this review.

Creative kaiseki dining infused with Central Victorian soul.

A special-occasion destination that’s in a class of its own.