Farmer’s Daughters chef Alejandro Saravia is obsessed with the quality of vegetables from Gippsland. So much so that he opened an entire restaurant to showcase them. And Sander Nooij? Well he’s just obsessed with vegetables full stop. Yellow, the Sydney fine dining restaurant he co-owns, has never had meat on the menu – still a rarity in this millennium.
For Broadsheet’s second Dine Out festival, the two chefs are putting on Roots of Gippsland, a plant-based dinner that shines a light on Victoria’s south-east. Over four courses – two entrees, a main, a side and dessert – expect veggies prepared using creative, contemporary techniques. Optional snacks can also be added, alongside a signature cocktail created for the event.
The chefs will appear to talk through the menu, highlighting particular growers, the farm-to-table process and framing Gippsland as a world-class supplier to some of Australia’s best restaurants.
MENU
Snacks (+$16 per person)
Corn tortilla, eggplant hearts, wasabi-rocket emulsion, cold-climate avocado puree
Khoresan tarts, chickpea miso, confit garlic, brussels sprouts
Mushroom skewers, white pea cream, chilli crunch
Bread Service (+$8 per person)
Fermented potato bread, nukazuke winter pickles, tofu cream chilli oil
Tasting menu
Sweet potato vermicelli, kale pesto, oat & almond cream, infused garlic oil
Smoked koji carrots, hemp seed ricotta, lemon thyme
Mole poblano, golden nugget pumpkin, roasted pepita oil
Potato terrine, celeriac jus, burnt apple mustard, potato crackling
Blood orange curd, coriander seed shortbread, yuzu meringue, earl grey tea ice cream
Add paired Gippsland wines for $100 per person
Words by Broadsheet · Published on 19 Jun 2026
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