Bau Bau Dining
This elevated eatery on the Mornington Peninsula showcases a true farm-to-table philosophy, sourcing its premium produce from its own regenerative farm.
Overview
Bau Bau Dining brings refined and elevated Italian cuisine to Mount Eliza. At its core, it focuses on true farm-to-table dining, with hyperlocal, seasonal produce transforming dishes from ordinary to extraordinary.
James Langley, Mat Guthrie and Clinton Trevisi are responsible for this Mount Eliza hotspot, alongside their other highly reputable ventures, Bistro Elba in Sorrento, and Patsy's in the CBD. With a vision larger than just pushing plates through the pass, they dreamt of closing the loop between farm and restaurant, to genuinely embody the now well overused phrase, farm-to-table.
Hard work, persistence, and an unwavering belief in their mission brought their dreams to life, with Beer Garden Produce, a regenerative farm in Rocklyn, near Daylesford, established to supply their kitchens. The tiny, former gold rush town is now home to the agricultural heart of these beloved venues. Five acres of rich volcanic loam have been transformed into a regenerative farm producing rare European varietals, grounded in principles of ecological restoration and seasonal abundance. Around 150 vegetables, fruits, herbs and flowers flourish in an evolving roster driven by communication between chefs and farmers.
At Bau Bau and the trio's other venues, it is a remarkable focus on product integrity, with produce harvested and delivered several times a week to ensure peak freshness, that shapes the menu, and the kitchen's philosophy of cooking with terroir front and centre. Leading the kitchen is Dan Lidgard, whose classical technique — honed through stints at renowned kitchens such as Attica and Stokehouse — elevates the coveted produce into creative dishes.
It goes without saying that dishes are built around what is seasonally available, but diners might be fortunate to try the likes of a roasted pork rack with grilled peaches, myrtle oil, walnuts and marjoram, or a yellowfin tuna crudo with pickled seaweed, tomato and purslane.
Ultimately, it's the garden that shapes what diners experience on the day. For example, zucchinis grown for both the vegetable and the flower may be highlighted across the three different restaurants' menus when harvested. "Every day you can pick about 200 Long Florence zucchini flowers. The flowers are huge. It's spectacular," says Langley.
At Patsy's, the flowers may be stuffed with almond cream and served with a salad of chickpea leaves and tarragon. At Bistro Elba, they might be baked and paired with salsa verde. At Bau Bau, Lidgard might fill them with fresh goat's curd, potato and confit garlic, before gently steaming the blooms.
Images: Kate Shanasy.
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