Dine at Babae Restaurant

Inspired by our sense of place

At Babae Ballarat, our menu is a celebration of contemporary Australian cuisine, shaped by the changing seasons and a creative approach to local produce, flavour, and technique. Each dish is thoughtfully crafted to reflect our connection to the region and the bounty of our own garden located south of Bendigo

With just 26 seats, Babae offers an intimate fine dining experience where every guest is welcomed like family. Our menu proudly champions the growers and producers of Ballarat and surrounds, ensuring every plate tells a story of place and passion.

Experience heartfelt hospitality in our bright, modern dining room. Enjoy easy conversation and friendly banter with our chefs and front-of-house team, all within a welcoming atmosphere where attentive, professional service comes naturally..

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 changing seasons, sourcing produce from local growers and our own kitchen garden. By working closely with our producers and gardeners, we craft menus that celebrate what’s fresh and unique, always looking ahead to the next harvest and developing ingredients tailored specifically for Babae.

Dedicated to serving Ballarat’s best and finest dining experiences, we present a seasonally inspired degustation menu for all guests. The seasonal dining dinner experience at Babae is $190 per person (food only) for 7 courses, while the seasonal 4 course lunch experience at Vera is $90 per person (food only). Wine pairing options are also available.

Please note: Advance notice is required for all dietary needs. While we strive to accommodate dietary requests, we cannot guarantee all can be met and require a minimum of 24 hours’ notice. At this time, we are unable to offer vegan or dairy-free menus. Our team will contact you if we need to discuss your requirements further.

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 Terrae Bendigo of 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 chef’s 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.

Babae is the best restaurant in Ballarat — a reputation built on genuine hospitality and a deep passion for exceptional food and service. Our commitment to warm, attentive hospitality shapes every aspect of our food and beverage operations, with Babae standing proudly as the “jewel in the crown” of our dining spaces. Drawing on a lifetime of experience in the hospitality industry, our team combines expertise, passion, and local knowledge to deliver an unforgettable dining experience. Each season’s menu begins with the finest produce from our region and our own garden, because the origin and quality of every ingredient is at the heart of everything we do.

“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 team.

Roy Rosenfeld

With over 18 years of international experience, Roy has honed his craft in some of the world’s most acclaimed kitchens including The French Laundry in California (three Michelin stars), Arzak in San Sebastián (three Michelin stars), and Heston Blumenthal’s The Hinds Head (one Michelin star).

Here in Australia, Roy spent over four years at the iconic Lake House in Daylesford.

“For me, it’s all about the guest experience,” says Roy. “From the moment you walk in, you’re in our home, and we want to be the best hosts we can. The food we prepare often tells a story, whether it’s a memory, a moment from my journey, or the people behind the ingredients who inspire us.”

We’re thrilled to have Roy’s passion and expertise at Babae. Next time you dine with us, know that every dish is made with world-class experience and a love for exceptional food.

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.

We’ve crafted a special menu for group bookings. Contact us to plan your perfect intimate celebration – we know how to make it unforgettable!

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Dine at Babae Restaurant

Inspired by our sense of place

Menu

Tim Foster

Roy Rosenfeld

Events

Function Enquiry

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