Flipping a cabbage on its head
When Dan Hunter (ex-Royal Mail Hotel, Mugaritz) wanted to realise his vision of a place that would be an authentic reflection of his values, ambition and personality as a chef, he approached us to help him bring it to life.
Seasonality is very much the guiding principle of the dining experience at Brae, with ingredients sourced solely from local producers and from the restaurant’s on-site kitchen garden. To communicate Dan’s philosophy we wanted to strike a balance between the two sides of his of his professional identity: his status as a highly technical and skilled Michelin-starred contemporary chef, versus his reverence for the seasons, connectedness to nature and uniquely Australian pragmatism.
Guided by ingredients chosen by Dan, we captured the Brae garden’s bounty in all its raw, natural glory — roots, earth and all.
Since opening, Brae has received a number of accolades including the 2014 Good Food Guide’s Restaurant of the Year; three stars in Gourmet Traveller’s 2015 Restaurant Guide Awards; and in 2017 was ranked number 44 in the top 50 restaurants in the world.