Barragunda Dining will open it’s doors in February 2025, and we want you to join our team.

Our 40-seat restaurant is set on a thousand acres stretching from Bushrangers Bay to Green's Bush on the Mornington Peninsula. The dining room overlooks two acres of market garden which we utilise for growing both vegetables and grains. Currently we graze Wilitpoll sheep and Black Angus beef, all of which will be used throughout our menus, with pigs hopefully becoming a part of our system soon. The centre of the property is home to over 800 mature orchard trees including apples, pears, quince, peaches, nectarines, cherries, apricots, figs, citrus, olives and avocados, which will be the heart of our pastry and bar menus.

In keeping with our environmentally conscious philosophies our farm kitchen will be completely electric, however our courtyard houses a reconditioned wood-fired hearth with a very special story. We have composting systems in place for both food waste and bones (bone char) which all make their way back to our orchard and market garden closing the 'waste' loop. Our fermentation practises don't stop within the kitchen with our garden team utilising ingredients such as fish bones, mussel shells and weeds to make compost teas harnessing a variety of indigenous microorganisms.

Our onsite nursery 'Reforest' grows endemic plants that are used for ongoing revegetation programs, but will also landscape the gardens surrounding Barragunda Dining. Outside of the nursery the farm's coastal native vegetation allows us access to a wide range of edibles that we are privileged to use within our menus. As well as regular farm tours for guests, we will work together with Willum Warrain who will host guided cultural immersion tours, sharing dreaming stories of this area and the many important plants and animals that call it home.

Our small team will work together over a regular roster with the restaurant opening from Friday through to Monday. Thursday's will be our day of harvests, preparation and preservation with both chefs and front of house having the opportunity to be a part of the whole farm system. Our dining room lends itself to a wide range of events, and we also host a series of Autumn and Spring weddings in a large barn venue situated at the far end of the property. Our kitchen space has been split into 2 allowing for a casual back of house team to assist us during these busy event seasons.

On Monday October 21st we are hosting a hospitality open day for those interested in being a part of our team. We will tour the farm, orchard and market gardens and you will have the opportunity to view our restaurant space, currently under construction. We’ll finish with a BBQ lunch and drinks so we can share our vision and get to know you and your future ambitions. From here we will be accepting expressions of interest for those who may like to join our team early next year.

Positions available include:

Sous chef, Baker/pastry chef, Chef de Partie, Kitchen hand

Full-time front of house assistant manager, bar manager, part-time floor staff

Please note this event is for hospitality professionals only. We will ensure to keep attendees identity confidential as we respect your commitment to current roles.

To attend, please RSVP via the (free) ticket on this page and we look forward to welcoming you to Barragunda Estate.

Accessibility

General information