13/08/2026
As featured in the Birregurra Mail newsletter…
Brae: Where World-Class Dining Meets Community
13 years ago, Dan Hunter and Jules Bagnato took a leap of faith and opened their restaurant on Cape Otway Road, Birregurra. Today, Brae is recognised as one of Australia’s most celebrated hospitality offerings, bringing guests from around the world to our small Otways community. But for Dan and Jules, success has never been measured solely by awards or accolades.
The vision for Brae was always bigger than the dining room.
After honing his craft in Melbourne, Spain and Dunkeld, Dan’s creative ambition was a restaurant deeply connected to its landscape, where the food, the farm and the experience were inseparable. Since 2013, that vision has evolved into a 30-seat restaurant and luxury accommodation set amongst a 20-acre organic farm, where the majority of the produce served is grown just metres from the kitchen.
Today, Brae is also gaining recognition for something beyond exceptional cooking. Earlier this year it achieved the highest possible Three-Star accreditation under the internationally recognised Food Made Good Standard for the second time, acknowledging leadership across environmental sustainability, ethical sourcing and social responsibility. The accreditation reflects years of work embedding regenerative farming, responsible purchasing, waste reduction and staff wellbeing into every part of the business.
Just as significant is Brae’s investment in the Birregurra community.
The business has contributed more than $270,000 to local education, sporting clubs and community projects in Birregurra through donations and fundraising efforts, most recently helping to deliver a new commercial kitchen for the Birregurra Hall. The restaurant also partners with local growers, makers and producers, creates regional employment opportunities and welcomes visitors onto the farm to learn about regenerative agriculture and sustainable food production with head gardener, Jo Lawson.
For Jules and Dan, excellence has never been an end in itself.
As Dan recently observed, hospitality is ultimately about creating joy while leaving a positive legacy for the people and place that make it possible. In Brae’s case, that legacy reaches well beyond the table, strengthening the community that has supported it from the very beginning.
https://www.braerestaurant.com