At Underbar, they take intimate dining to the next level. Located in Ballarat, this upscale spot seats just 20 people and is open for dinner on Fridays and for lunch and dinner on Saturdays. Head chef Derek Boath, the sole chef, sources, prepares, and serves every single dish on their eight-course tasting menu. You can even request the chef’s counter to get close to the action. Derek previously worked at New York’s three-Michelin-starred Per Se.

With a chef’s hat from the Good Food Guide, Underbar has become a go-to for both locals and visitors. Their tasting menu changes weekly, highlighting the best of Ballarat’s local farms and gourmet producers. Look out for their seasonal events, including vegetarian tastings, casual mid-week pop-ups, and private function bookings.