Babae

In a city better known for its gold-rush heritage, grand Victorian architecture and cool-climate charm, Babae is making an equally compelling case for Ballarat as a destination for exceptional dining. Tucked inside the elegant Hotel Vera on Sturt Street, this intimate, hatted restaurant celebrates regional Victoria with a contemporary Australian menu that is as much about the provenance of its ingredients as it is about the artistry on the plate.

With just 26 seats, Babae feels deliberately personal, offering a considered approach to fine dining without sacrificing warmth. Its philosophy is rooted in a simple but powerful idea: true luxury lies in the small things, from the care taken in preparing each dish to the growers, farmers and artisans whose work makes it possible. The kitchen works closely with producers across the Goldfields and beyond, drawing inspiration from the seasons and its own garden to create a dining experience with a genuine sense of place.

Our lunch degustation began with a trio of preludes that introduced the kitchen’s playful approach to flavour. Mushroom parfait with onion marmalade offered earthy richness against a sweet, savoury accompaniment, while smoked bonito with chives, espelette and tapioca brought together smoky depth, freshness and contrasting textures. A Long Paddock ‘Bluestone’ gougère rounded out the opening bites, setting an elegant tone for the courses to follow.

The Woodstock flour sourdough bread was a highlight in its own right. Made with spent grains from Red Duck Brewery and served with Inglenook butter and dehydrated Vegemite, it transformed familiar ingredients into a thoughtful celebration of local craftsmanship. There was a distinctly Australian sensibility to the combination, demonstrating how everyday flavours can be elevated through care and imagination.

Next, the yellowtail kingfish showcased the appeal of restraint and balance. Lemon-cured South Australian kingfish was accompanied by salt-baked kohlrabi, pickled beetroot, mandarin, fennel pollen, hazelnut and beetroot vinaigrette. Bright citrus notes and delicate acidity complemented the fish, while the beetroot and hazelnut brought earthy depth and texture. Each element had a role to play, creating a dish that felt harmonious rather than overworked.

The Aylesbury duck followed with a more generous depth of flavour. Dry-aged duck breast was paired with braised witlof, saffron-glazed potato, orange, duck granola and jus. The richness of the duck was balanced by the bitterness of the witlof and the brightness of orange, while the granola added an intriguing textural contrast. It was a considered composition that allowed the quality of the principal ingredient to shine.

Dessert brought the meal to a graceful close with Milk & Honey, a steamed O’Toole’s honey cake accompanied by verjus-cooked apples, caramelised milk gel, pistachios, sour cream, malted milk meringue and crème anglaise. The combination moved between honeyed sweetness, tart apple and creamy richness, with pistachios and meringue adding texture. Comforting yet carefully constructed, it was a fitting finale to a menu that balances familiarity with finesse.

To accompany our lunch, we opted for a bottle of Craigelee Shiraz, highly recommended by the maître d, who was happy to oblige with the suggestion. It proved a fitting addition to the meal, rounding out a leisurely afternoon of considered food and wine before coffee brought the experience to a relaxed close.

What makes Babae memorable is the conviction behind its cooking. The restaurant’s commitment to celebrating local producers is not simply a talking point; it is reflected in the ingredients, the thoughtful combinations and the care evident throughout the menu. There is technical confidence here, but also a refreshing appreciation for the small things that make a meal meaningful.

For visitors exploring Ballarat, Babae offers an opportunity to experience regional Victoria through a more considered culinary lens. It is polished without feeling impersonal, inventive without unnecessary theatrics, and grounded in the belief that exceptional dining begins with exceptional produce. In a city rich in history and character, Babae is helping write a compelling new chapter for Ballarat’s food scene.

Location: Hotel Vera Ballarat, 710 Sturt St, Ballarat Central

Phone: 0473 668 821

Link: babaeballarat.com.au