Brae Restaurant

What Brae Restaurant does

Brae Restaurant Pty Ltd is a single-location, ultra-premium fine dining establishment located at 4285 Cape Otway Road, Birregurra, Victoria, Australia, on a 20-acre property in the Otways hinterland. The business operates as an integrated hospitality ecosystem comprising a restaurant, a regenerative organic farm, six carbon-neutral guest suites, and a curated retail shop. The restaurant serves a seasonal tasting menu priced at A$370 per person, with optional matched alcoholic (+A$240) and non-alcoholic (+A$140) beverage pairings, on a restricted operating schedule (Thursday dinner and Friday-Sunday lunch). Chief Owner and Chef Dan Hunter leads the operation, supported by a small specialist team including Head Sommelier Lyndal Taylor, Head Gardener Jodie Lawson, Restaurant Manager Alex Casey, and Development and Creativity lead Damien Neylon.

The underlying technology platform is a regenerative agriculture and closed-loop resource system rather than a software product. Up to 90% of restaurant ingredients (vegetables, stone fruit, citrus, nuts, berries, olives, honey, grain) are produced on-site without chemical inputs, complemented by solar generation (averaging 17 MWh annually), 160,000-litre rainwater capture, 100kg/day composting, on-site grain milling, eWater chemical-free cleaning, and worm farm wastewater treatment. The six guest suites, built in 2016 to passive solar design, are carbon-neutral and available only to diners with same-day reservations. Brae holds the distinction of being the first Australian restaurant to achieve the Sustainable Restaurant Association's 3-Star Food Made Good rating (2024, renewed 2026).

The revenue model is overwhelmingly direct-to-consumer and pre-paid: tasting menu revenue at full upfront payment; reservation-locked accommodation revenue from the 6 suites (50% deposit, from A$795/night); farm tour revenue (A$30/person); and retail revenue from gift vouchers (3-year validity), Dan Hunter's Phaidon-published cookbook, Cone 11 ceramics, Emma Hayes cushions, Eco Linen sheets, gift hampers, and the May 2026 launch of Brae Farm Radicchio Amaro. The customer base is affluent food and leisure travellers seeking sustainability, provenance, and immersive nature-connected experiences, alongside a secondary segment of Australian hospitality, horticulture, and agriculture apprentices eligible for a 50% discount. Distribution is exclusively direct through the braerestaurant.com website, on-site experiences, and Instagram, with no third-party resellers.

Name

Brae Restaurant

Legal name

Brae Restaurant Pty Ltd

Website

https://braerestaurant.com

Company type

Private

Operating status

Operating

Headcount range

1–10 employees

Short description

Brae Restaurant is a single-location, ultra-premium farm-to-table restaurant in Victoria's Otways hinterland, serving a $370 seasonal tasting menu from its 20-acre regenerative organic farm, accompanied by six carbon-neutral guest suites and a curated retail shop for affluent culinary travellers.

Ownership category

akta.pro rank

Headquarters

HQ city

Birregurra

HQ country

Australia

HQ region

Oceania

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Operations, Marketing or Sales, Infrastructure, Supply Chain, Technology or R&D

Revenue model

1. Fine Dining Tasting Menu: Seasonal tasting menu served Thursday through Sunday, featuring produce grown on Brae's farm and sourced from ethical local suppliers. Menu priced at $370 per person with optional beverage pairings.
2. Beverage Pairings: Matched alcoholic beverages (+$240) and matched non-alcoholic beverages (+$140) offered as add-ons to the tasting menu.
3. Guest Suite Accommodation: Six architecturally designed guest suites available from $795 per night for adults, including breakfast. Only available to restaurant diners with same-day reservations.
4. Guided Farm Tours: One-hour guided walks through the 20-acre organic farm at $30 per person, including a non-alcoholic beverage made from Brae Farm produce. Tours conducted Fridays and Saturdays at 11am.
5. Retail Products: Shop selling gift vouchers, Dan Hunter's cookbook ($95), ceramics from Cone 11 ($150), Emma Hayes cushions ($380), Eco Linen sheet sets ($290-$330), Creamore leather fly swat ($50), jute tote bags ($12), gift hampers ($130), and Radicchio Amaro liqueur ($70).
6. Gift Vouchers: Gift vouchers issued for a value of choice, valid for 3 years. Electronic vouchers emailed immediately upon purchase.

Pricing tiers

Go-to-market motion1 record

Distribution channels5 records

Marketing channels6 records

Core offering

Brae is a chef-led fine dining restaurant in regional Victoria that serves a seasonal tasting menu (A$370 per person) using produce grown on its on-site 20-acre regenerative organic farm, complemented by optional alcoholic and non-alcoholic beverage pairings. The property also offers six carbon-neutral, architecturally designed guest suites (from A$795 per night) restricted to guests holding a same-day restaurant reservation, plus guided farm tours and a retail shop selling cookbooks, ceramics, linens, and a co-produced radicchio amaro.

Product overview

Brae Restaurant is a single-location fine dining restaurant with integrated farm, accommodation, and retail operations. The core offering is a $370 per person tasting menu dining experience featuring produce from its 20-acre regenerative organic farm. Guests can extend their experience with six carbon-neutral guest suites ($795+ per night) and guided farm tours ($30 per person). The retail arm, Brae Gift Shop, sells branded merchandise including cookbooks, artisan ceramics (Brae x Cone 11), designer linens (Eco Linen), and gift hampers. The company also offers seasonal promotions such as winter accommodation packages and apprentice discounts. All components share the unified brand of sustainability, locality, and seasonality.

Differentiator

Problem solved

Functional benefit

Products and services

• Restaurant Dining Experience
• Guest Suites Accommodation Six architecturally designed, carbon-neutral guest suites (approximately 60 sqm each) from $795 per night for adults, including breakfast. Features include king beds, organic cotton linens, underfloor heating, star-gazing skylights, turntables with vinyl records, cocktail bars, and EV charging. Suites are only available to guests holding a same-day restaurant reservation; 50% deposit is required at booking.
• Guided Farm Tours One-hour guided walks through Brae's 20-acre regenerative organic farm led by Head Gardener Jodie Lawson, covering vegetable production areas, fruit orchards, olive grove, and polytunnel, priced at $30 per person and including a non-alcoholic beverage. Available to diners and non-diners (with advance booking).
• Brae x Heroes Vineyard Guided Tours Complimentary one-hour guided tours of Heroes Vineyard for Brae guests, including barrel tastings and insights into organic cool-climate winemaking, available Sundays during December, January, and February.
• Brae Gift Vouchers Open-value gift vouchers valid for 3 years, redeemable against Brae experiences and shop products, delivered electronically immediately upon purchase.
• Brae: Recipes and Stories From The Restaurant (Cookbook) Dan Hunter's debut cookbook published by Phaidon in 2017, featuring recipes and stories from the restaurant with photography by Colin Page, priced at $95.
• Brae x Cone 11 Ceramic Fruit Bowl Custom-designed handcrafted ceramic fruit bowl with matt green glaze, made from clay sourced at Brae, measuring 5cm x 22cm, priced at $150.
• Brae x Cone 11 Ceramic Vase Custom-designed handcrafted ceramic vase with matt dusty pink glaze, approximately 25cm tall by 12cm wide, priced at $150.
• Emma Hayes x Brae Stormy Skies Cushions Pair of custom-made cushion covers with 100% feather inserts, designed by Emma Hayes for the Brae Guest Suites, 50cm x 50cm, priced at $380.
• Creamore Leather Fly Swat Oiled leather head fly swat with lightweight beechwood handle and leather hanging loop, an eco-friendly alternative to plastic, priced at $50.
• Eco Linen Organic Cotton Sheet Set - King Fair trade grown and sewn organic cotton sheet set, Global Organic Textile Standard certified, with a 5-year guarantee, including fitted sheet, flat sheet, and two pillow cases, priced at $330 (King).
• Eco Linen Organic Cotton Sheet Set - Queen Fair trade grown and sewn organic cotton sheet set, Global Organic Textile Standard certified, with a 5-year guarantee, including fitted sheet, flat sheet, and two pillow cases, priced at $290 (Queen).
• Brae Gift Hamper Curated gift hamper including Dan Hunter's cookbook, 300g jar of Brae Farm fruit jam, 500ml bottle of Brae Farm Lime Cordial, an original greeting card, and a Brae jute tote bag, priced at $130.
• Brae Jute Tote Bag Ethically and sustainably produced natural jute reusable tote bag with the Brae logo, measuring 30 x 34 x 18cm, priced at $12.
• Brae Farm Radicchio Amaro Collaboration amaro with Saison Aperitifs featuring heirloom radicchio varieties grown organically at Brae Farm, ABV 20%, priced at $70 per bottle.

Quantifiable outcome

• First Australian restaurant to achieve 3-Star Sustainable Restaurant Association certification
• +4 more outcomes

Segments3 records

Ideal customer profiles4 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature8 records

Partnerships

Six partnerships are on record, tiered minor.

• Heroes VineyardminorStrategic or Co-development PartnerAward-winning, organically managed vineyard operated by winemaker James Thomas, located ten minutes from Brae. Heroes is a dry-grown, no-till vineyard using only organic preparations and wild-yeast fermentations. Offers complimentary vineyard and cellar tours for Brae guests on Sundays in December, January and February. Tour includes barrel tasting of unreleased wines.
• Saison AperitifsminorStrategic or Co-development PartnerCollaboration producing Brae Farm Radicchio Amaro liqueur, featuring heirloom radicchio varieties grown organically at Brae Farm. The amaro is built on a base of blended Victorian moscato, bittered with gentian and matured in ex-shiraz and whisky co-ferment French oak. Available at Brae and for take-home purchase.
• Food For EveryoneminorStrategic or Co-development PartnerCulinary poster project transforming Brae recipes into art. Andrea Wilson's portrait of Brae's Prawn Head and Kohlrabi Taco is available as A3 or A2 posters printed on 100% recycled paper. Each poster sold donates 10 meals to people in need through SecondBite.
• Good FishminorStrategic or Co-development PartnerBrae is a Good Fish partner, ensuring all fish served is from healthy stocks and from sources using fishing and farming methods that minimise harm to marine and freshwater ecosystems.
• Cone 11 CeramicsminorStrategic or Co-development PartnerVictorian ceramicists who create bespoke tableware and plateware for Brae using clay from Brae's dams and ash from wood fires. Custom-designed ceramics including fruit bowls ($150) and vases ($150) are available for purchase through Brae's shop.
• Schulz Organic DairyminorOthersLocal biodynamic farm supplying milk delivered in returnable glass bottles for both restaurant and guest suites.

Scale indicators10 records

Recent moves6 records

Expansion highlights12 records

Direct peers

• Tetsuya's: Sydney fine dining institution by chef Tetsuya Wakuda, serving a multi-course tasting menu with Japanese-French influences at comparable price points. Direct Australian peer at the destination fine-dining tier, sharing reliance on a single chef-founder identity and seasonal ingredient philosophy.
• Attica: Melbourne-based ultra-premium contemporary fine dining restaurant led by chef Ben Shewry. Operating at a similar price tier with a parallel focus on native Australian ingredients, provenance storytelling, and global critical acclaim. Directly comparable on destination-dining positioning within the Australian market.
• Blue Hill at Stone Barns: New York-area farm-anchored fine dining restaurant operating on the Stone Barns Center for Food & Agriculture property. The closest international analog to Brae's integrated farm-restaurant-accommodation structure, combining on-site agriculture with multi-course tasting menus.
• Quay Restaurant: Sydney fine dining restaurant by chef Peter Gilmore, sitting at the top of Australian fine dining with a tasting menu at comparable pricing. Direct competitor for the share of high-spending domestic culinary tourism in Australia.
• Sepia Restaurant: Sydney CBD fine dining establishment serving a multi-course tasting menu at ultra-premium pricing. Comparable on tasting-menu format and Australian destination-dining positioning, though without Brae's farm and accommodation integration.
• Vue de Monde: Melbourne ultra-premium fine dining by chef Shannon Bennett, occupying the same city tier as Brae with comparable tasting-menu pricing and a focus on Australian ingredients. Direct competitor for domestic destination dining within Victoria.

Broad incumbents

• Eleven Madison Park: New York ultra-premium destination restaurant that has shifted toward plant-forward tasting menus and sustainability messaging. Relevant benchmark for global pricing power, reservation scarcity, and the pivot to sustainability-driven positioning in fine dining.
• Restaurant Arpège: Paris-based Michelin-starred fine dining by chef Alain Passard, recognized for vegetable-forward cuisine and on-site garden sourcing. Comparable on vegetable-led, garden-sourced tasting menus and the elevation of produce as the protagonist of fine dining.
• Noma: Copenhagen-based restaurant that pioneered the farm-to-table / foraging-led fine dining model with multiple global best-restaurant rankings. Comparable as the category-defining benchmark for ingredient-driven, sustainability-led fine dining that Brae's model emulates at smaller scale.

Emerging players

• Restaurant Frantzén: Stockholm-based fine dining restaurant with on-site garden and Nordic ingredient focus. Comparable on the integration of garden / agricultural operations into a small-cover ultra-premium tasting menu experience, paralleling Brae's small-scale model.

Market position

Strengths5 records

Weaknesses4 records

Competitive moat5 records

Key risks5 records

Key highlights7 records

Customer concentration

• Instagraminstagram.com/braerestaurant
• LinkedInlinkedin.com/company/brae-restaurant

Compliance2 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles5 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Brae Restaurant