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Dine at Babae

Inspired by our sense of place

An ever-changing seasonal menu developed with a creative approach to place, produce, flavour and technique which celebrates contemporary Australian Cuisine.

Offering an intimate fine dining experience with only 26 seats, Babae’s menu champions the growers and producers from around the region, including an abundance from our garden.

Traditional and genuine hospitality makes you feel welcomed and relaxed in the stunning modern, light filled dining room. An atmosphere where conversation and banter with front of house staff and chefs is encouraged and service is professional and warm.

Menu

Babae places a strong emphasis on the provenance of the food we serve. It is all about the origin and sustainable source of the produce. Our menu is very much crafted in partnership with the farmers, breeders and providores from across the Goldfields region and further afield. We work closely together to bring you the best of Australian food and wine.

We embrace the best of what’s in season from both local producers and our kitchen farm’s garden. With this seasonality we create menus with a keen eye on the approaching seasons harvest, working hand-in-glove with producers and our own gardeners to develop ingredients unique and tailored to menus at Babae.

We offer a seasonally inspired degustation menu to all guests.

Please note that our menus are sample menus and subject to change.

Tim Foster

Tim Foster is the Culinary Director and Executive Chef of Babae Ballarat and oversees all food and beverage operations within the Goldfields Hospitality Group. Tim has spent a significant part of his hospitality career in regional South Australia. He migrated to the regional Victoria hospitality scene almost 14 years ago, working at the Healesville Hotel and then co-owning and cooking at the award winning Kyneton restaurant Source Dining, which held a chefs hat for nine consecutive years in The Age & Sydney Morning Herald Good Food Guide. More recently he has owned and run one of Victoria’s top hotels, The Gold Mines Hotel in Bendigo.

The desire to be hospitable is what shapes our service philosophy across all food and beverage operations, and particularly Babae, the “jewel in the crown” of our dining spaces. This desire, coupled with passion, knowledge and the experience gained from a lifetime in the hospitality industry combines to create the dining experience offered today. When creating menus each season, it all starts with the produce sourced from around us and from our garden. The source of all products is so important.

“My passion for cooking and the love that good food can bring was instilled in me by my maternal grandmother. She was a wonderful source of information on all the basic principles of cookery that are still with me today. My style of food is influenced by what is available around me and a genuine desire to be generous and showcase quality local produce.”

Tim is constantly exploring new ideas, ingredients, and cooking techniques in both his kitchen and garden. This approach can lead to creative and innovative dishes that draw from a wide range of natural elements. His cooking is driven by a passion for nature’s bounty and a desire to constantly evolve his skills and broaden the knowledge of his staff.

Tim 30 08 23 2866v
Source Dining6742 (2)
Source Dining6677 (1)

Events

Celebrate and host your next event at Ballarat’s premium dining space. From intimate group functions in the Chicago Room, to lunches and dinners in the spectacular dining room or a cocktail event in utilising the entire venue – Babae delivers an immersive dining experience in the heart of Ballarat.

Restaurant Babae
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