Chef Simone Watts's farm dining room on a 1000-acre regenerative estate at Cape Schanck, one of the Peninsula's most compelling new voices.
Known for Regenerative Farm DiningSimone Watts KitchenWeekly Changing Menu1000-Acre Cape Schanck Estate
Photo · Peninsula Insider
Why we’d goWhen the menu is built entirely around what the farm produced that week, you're not choosing a restaurant, you're handing yourself over to the land.
Barragunda is the Peninsula's most genuinely farm-to-table dining experience. Simone Watts's kitchen sits on a 1000-acre regenerative farm property at Cape Schanck, the menu is built almost entirely around what the farm produces that week, and the room is quiet, intimate, and deliberately under-publicised in a way that feels almost rare in the modern Peninsula food scene.
The cooking is confident and seasonal in the most literal sense, most courses are pulled from within walking distance of the dining room, and the format rewards the kind of guest willing to hand themselves over to the chef for the duration. The wines lean into lower-intervention producers, and the pace is slow.
Book well in advance. This is not a walk-in option and the seats are limited. One of the essential Peninsula dinners for anyone serious about where the food actually comes from.
Worth knowing
If you only do one thing
Book at least four weeks ahead, arrive with no agenda beyond the meal, and let Simone decide what the farm has given up that week.
Works well with
One Spa at RACV Cape Schanck Resort · Nazaaray Estate
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