underbar in Ballarat, Victoria | Restaurant

underbar

Locality: Ballarat, Victoria

Address: 3 Doveton Street North 3350 Ballarat, VIC, Australia

Website: http://underbar.com.au

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25.01.2022 Our version of a magnum, miniaturised. White chocolate, coffee, chai, wattleseed

25.01.2022 #4 celebrating the short green almond season. Lightly cured ocean trout served with its roe, pickled mustard seed, green almonds. Dressing of fresh made almond milk and virgin almond oil.

24.01.2022 Getting right for when the time is right.

24.01.2022 Potato Layers, roasted & glazed. Purple & white sweet potato with russet, nicola & kipfler potatoes, roasted chicken fat and brown chicken jus. @ Ballarat, Victoria

24.01.2022 Now for the last dish for 2020, Petit four of gingerbread macaron.

23.01.2022 You gotta love a free roadside random apple grab. @ Ballarat, Victoria

23.01.2022 Buttery brioche just coming out of oven for first course. 7pm on the dot.

23.01.2022 Sher Wagyu rump cap, braised winter greens, black & white garlic, wild mustard.

23.01.2022 So perfect they don’t need any peeling.

23.01.2022 Ding, Ding, Ding, Jackpot

23.01.2022 September reservations available from 9AM people.

22.01.2022 Poppies by my Poppy for Anzac Day. Lest we forget.

21.01.2022 Curry night staff dinner post service.

21.01.2022 It’s good to be back - first service this Friday night. We thought we were a small restaurant before, but we just got smaller (for now...). Just ten seats and two hour bookings mean we’ll offer an abbreviated tasting menu - still delicious, just shorter!A few seats available in October. We will be back to our monthly booking release on Thursday when we release our November reservations. See you soon.

20.01.2022 This unfortunately is the last meal served at underbar. (At least for the next 6 weeks that is.) Staff meal of Korean fried chicken and rice served after Saturday’s service. Yes, It was f-ing delicious but we hope to be back doing what we do ASAP. Thank you to all that have already rebooked with us for October and November. We will see you all soon, please stay healthy & safe.

20.01.2022 Who you looking at

19.01.2022 Apple cider and local messmate honey glazed ham.

18.01.2022 At least this is nice.

18.01.2022 Steamed King George whiting, shimeiji mushrooms, rosemary. Served with broth infused with dried slippery jack and pine mushrooms.

17.01.2022 R&D layers. Apple, daikon, kohl rabi, scallop, avocado

17.01.2022 Chicken ballotine, pickled mustard seeds, green almond, pancetta.

17.01.2022 Not a bad knock the other night.

17.01.2022 We hope everyone got a visit too.

16.01.2022 Cheers to @dantonstock for the opportunity to shout out some of Ballarat’s best. It’s been quite a year, let’s get out and support these guys and enjoy some fab food while we’re at it!

16.01.2022 Ocean trout and roe, daikon, cucumber, celtuce, kohl rabi, watercress pods, fresh almond milk.

16.01.2022 Stacking them high today. So high we had to do an Anzac cookie drop off to the neighbours this arvo. @ Ballarat, Victoria

15.01.2022 Ocean trout & roe, kohl rabi, granny smith apple, whey.

15.01.2022 Wild hush mulberries

15.01.2022 We’re excited to be back cooking once again from the 12th June. Reservations are now open for June & July. We hope to see you all soon.

15.01.2022 We can’t open the restaurant but we can rep our good mates @attwoodswines while closed. Here’s to the next 10 years guys. #underbarballarat #ballaratfinedining #attwoodswines

14.01.2022 R&D - Canalé de Bordeaux with caramelised Jerusalem artichoke & perigord truffle

14.01.2022 Service please.

13.01.2022 Passionfruit going strong. One of the most unique & prettiest flowers out there.

13.01.2022 Parker House rolls and a selection of Western Plains Pork smallgoods.

13.01.2022 Count down of the top 5 dishes of 2020 as far as I’m concerned. #5 grilled Wagyu rumpcap with braised wild greens, saltbush and black & white garlic. This was served with a winter truffle jus.

13.01.2022 We are now accepting reservations for August. If you’re lucky there might be a few of these still floating around. Underbar.com.au/reservations

12.01.2022 Ain’t an Aussie Christmas without prawns. If you’re missing a few lemons and bay leaves this morning we thank you for our early Xmas present.

12.01.2022 It’s with heavy hearts that we are closing Underbar for a period of time, until Australia can weather this Covid-19 storm we are in. We are going to spend this down time focusing on family and trying to embrace this new slower pace. Our best wishes go out to all our hospitality peers and wish them all the best for the coming weeks or months. Be safe everyone and we’ll see you soon.

12.01.2022 It’s the little things with the little ones.

12.01.2022 It’s the first of the month again which means... Reservations for April are being released at 9AM today via our website, underbar.com.au/reservations or through our booking partner @tockhq

12.01.2022 A double yolk jackpot is always a cracking way to start to the day.

11.01.2022 You rock! Don’t be modest. You know who you are! Cheers.

11.01.2022 Tonight somewhere.

11.01.2022 It’s where I and so many of you normally are on a Saturday night. Not this Saturday night, stay safe guys!

11.01.2022 Not a bad 10 min work. @ Ballarat, Victoria

10.01.2022 Steamed King George Whiting this evening.

10.01.2022 Wattleseed macarons.

10.01.2022 Fancy a pre Christmas date night tonight? Table for two 715pm. Bookings via our website - link in our bio. Happy Holidays!!

09.01.2022 Trial aged ocean trout. Didn’t make the menu but did make a good lunch.

09.01.2022 COVID roadmap announcement not exactly what we wanted right now but there’s some good news, even if it’s only the eggs.

08.01.2022 Layers continued.

07.01.2022 We’re rested, relaxed and raring to go. First service back, let’s party!

07.01.2022 Single clove black garlic.

07.01.2022 Yep, that good!

06.01.2022 Lamb rump from Castle Hill, choy sum, black garlic, sesame, ginger and lamb consommé

06.01.2022 That’s a spud!

05.01.2022 #2 in the top 5 dishes of 2020 as far as I’m concerned. Butter poached Port Phillip Bay calamari, raw peas, wild fennel, meyer lemon, just warmed buttermilk. #underbarballarat #ballaratfinedining #madeofballarat #visitballarat #visitvictoria #visitregionalvictoria #epicplateup

05.01.2022 The Cherry Rose, #1 underbar dish of 2020 as far as I’m concerned. Fresh cherries compressed with a wild rose syrup. Cherries were then wrapped around a dark chocolate Turkish delight truffle. I loved this dish but it only lasted 1 week on the menu. With just me in the kitchen I can tell you I was well in the f*@king weeds that weekend trying to plate this dish. #underbarballarat #ballaratfinedining #madeofballarat #visitballarat #visitvictoria #visitregionalvictoria #epicplateup

04.01.2022 Colours of rosemary.

04.01.2022 Two seats for tonight. Spontaneous dining - the bright side of covid! Bookings via the link in our profile Underbar.com.au/reservations# thank you for the beautiful pic @jookelly_photographer

04.01.2022 About the closest thing we have to a warm beach holiday at the moment.

03.01.2022 #3 decaf, almond milk, chai latte (poking fun at my wife coffee order) Combining our last course with a coffee and tea service we ended up with this dish. White chocolate, coffee, chai & wattleseed in the form of a miniaturised magnum.

03.01.2022 Dabbling in the dark arts of dad crafts. #autumnchicken

02.01.2022 Our November reservations open at 9AM today. We can’t wait to welcome our guests back to underbar tomorrow evening and in the future.

02.01.2022 Looking forward to our upcoming Vegetarian Spring Tasting. Two seats available this Friday evening. Reservations via underbar.com.au/reservations - link in our bio

02.01.2022 The sum of all parts.

01.01.2022 Lockdown not that bad.

01.01.2022 Prawn cocktail 3rd course from our last service 9 days ago.

01.01.2022 Medlars & Autumn morning light.

01.01.2022 Table for two TONIGHT - last minute bookings - the silver lining of this Covid head spin!! Bookings via our website Underbar.com.au/reservations - link in bio. See you at 7pm