Oakridge

Oakridge’s celebrated restaurant is Yarra Valley destination dining at its best.

Fueled by the kitchen garden, Executive Chef Daniel Snooks takes the notion of seasonal, produce-driven food to new heights. If it’s not grown on site, Daniel works closely with a select group of small producers to bring the best to every plate.

Sourcing sustainable seafood is paramount to the Oakridge ethos. We believe in sourcing as local as possible, but we really want people to start thinking about sourcing sustainably as well. We work closely with farmers and growers who care about the land, so why not work with fishermen who care about what they catch?

There is a massive challenge in sticking to around 10 species of seafood that are sourced locally from Victoria, so as a chef, it’s important to choose the right catch, and educate our customers on why we believe sustainable seafood is the best way to move forward in the hospitality industry.