Six hatted restaurants. Unhurried dining. Endless seasonal flavour. Pull up a chair in the High Country.
Victoria’s High Country is now home to six hatted restaurants, cementing its place as a premier dining destination. From the quiet mastery of Provenance and House of Mi-Rin, to the bold flavours at Koji Bird, Grace, KIN and Brown Brothers Restaurant, exceptional tables await. Pull up a chair.
PROVENANCE
Awarded two Chef's Hats in The Age Good Food Guide for 17 years and counting, Provenance is a destination in its own right.
Chef Michael Ryan weaves High Country produce with Japanese techniques, building a set, multi-course degustation around delicately balanced flavours. Pair your bites with local cool-climate drops, curated sakes, or Ryan’s own artisanal Beechworth Bitters amaro. Settle in for an unhurried feast in the dining room or a casual glass in the wine lounge, with quiet courtyard suites waiting just steps away.
BROWN BROTHERS
In the Milawa Gourmet Region, the restaurant at Brown Brothers has been awarded one Chef's Hat for five years running.
Shaped by the seasons and a sustainably-minded approach, the kitchen plates up vibrant and inventive fare designed to be shared over long, unhurried lunches. Every colourful dish finds its natural counterpart in the family’s pioneering cool-climate drops, from crisp Prosecco to cellar door exclusives. Pull up a chair and taste the landscape, one plate at a time.
GRACE. BAR + EATERY
Tucked into a tiny Rutherglen heritage storefront, Grace is cosy, charming and just a little bit cheeky, with food built for conversation and drinks that champion the best of the region.
Fresh off earning one Chef's Hat for the second year running, this intimate space continues to prove why it’s one of Victoria’s essential dining rooms. The playful menu celebrates seasonal cooking, Victorian wine and spirits, and a little bit of Rutherglen attitude.
KOJI BIRD
Tucked inside Bright’s Reed and Co. Distillery, Koji Bird brings the sizzle and soul of a Japanese Izakaya to the High Country.
Newly crowned with its first Chef’s Hat, this casual dining gem pairs open-flame cooking with mountain hospitality. Expect skewered yakitori and woodfire-grilled plates grounded in local ingredients, matched to craft spirits, house-made shochu and botanical cocktails distilled right on site. It's as immersive as it gets.
HOUSE OF MI-RIN
Set on a working farm in Yea, House of Mi-Rin offers a rare lesson in stillness and seasonal rhythm. Newly honoured with its first Chef’s Hat, this tranquil dining room is anchored in Korean-inspired traditions and the simple luxury of slow living.
Every dish is guided by the land, featuring produce grown, harvested and fermented right on site. Take a seat and savour a deeply grounded farm-to-table feast.
KIN
Set within the historic brick walls of All Saints Estate in Wahgunyah, KIN delivers modern regional dining, now celebrated with a Chef's Hat.
Executive Chef Jack Cassidy’s hyper-seasonal menus celebrate the High Country's rich soils and working estate gardens. Every inventive plate finds its match in rare back vintages and legendary Rutherglen fortifieds. Step inside the castle grounds and immerse yourself in one of the region’s defining tables.
