Acre Farm & Eatery
/
The highly-anticipated acre farm & eatery is now open, boasting an impressive rooftop farm, restaurant and café serving up sustainable produce grown on site. The acre team have created a space that fuses the farm with hospitality to create a unique food experience that will engage, educate and inspire guests. At the forefront of the rooftop farm is group farm manager, Adrian Baiada, who is working toward creating sustainable practices under the Living Building Challenge TM.
The acre urban farm currently grows 70 different types of produce and flowering plants. The delicious produce grown on site can be found in the stunning menu served up by executive chef Brad Simpson. To replicate a functioning farm that can recycle its own organic waste and turn it into powerful natural fertilisers Adrian created a quail farm which also provide eggs for the kitchen as well as creating a great educative experience for kids to learn about the diversity of acre’s feathered farm friends.
We loved tasting our way through the delicious menu. To start the Crudo of local Snapper was a wonderful mélange of different textures, salinity and freshness. Slices of fresh cured snapper were embellished with citrus, chilli and horseradish while a sprinkling of fresh herbs added the final touch to an enlivening combination of ingredients.
The dish of Stracciatella mozzarella was similarly beautiful. A stunning antipasti, we loved the light and silky stracciatella cheese laced in smoked tomato compote and herb oil - perfect to slather on fluffy focaccia.
For mains the tomato and caramelised onion tart, fior de bufala, local oil was a memorable dish with classic flavours that simply worked wonders together.
If you're hungry, and feel like something hearty to share then do not go past the mammoth dish of charred chicken which features a whole chicken that is cooked to absolute perfection and served on a bed of fresh kale garlic salsa. Just yum!
Dessert time at Acre continued to please. The pannacotta met our expectations admiringly. Textbook execution ensured that the pannacotta boasted a luxurious melt in your mouth texture. The ricotta cannoli was yet another winner - piped with ricotta and mascarpone, then dusted with icing sugar and freeze-dried raspberries. It was a thing of beauty.
On the drinks front, a commendable wine and beer list alongside a delicious cocktail selection will ensure there is something to suit everyone.
Location: Burwood Brickworks, 78 Middlesborough Road, Burwood East
Phone: 0403 229 233
