Low FODMAP at Brae - Fine Dining Guide
Navigate low FODMAP dining at Brae in Victoria. Tips for communicating dietary needs at this celebrated Australian restaurant.
✓ Safe Items to Order
| Item | Notes | Modifications |
|---|---|---|
| Grilled or Roasted Proteins | Farm-sourced meats and local seafood | Request no garlic, onion, or high-FODMAP seasonings |
| Garden Vegetables | Fresh produce from their organic gardens | Many vegetables are naturally low FODMAP |
| Plain Starches | Potatoes, ancient grains | Request without cream or butter if lactose-sensitive |
✗ Items to Avoid
- • Garlic-based preparations
- • Onion, shallot, or leek dishes
- • Cream-based sauces
- • Jerusalem artichoke (high FODMAP)
- • Fermented preparations with high-FODMAP bases
- • Bread service (unless gluten-free available)
Example Orders
Tasting Menu Approach
- ✓ Contact restaurant 72+ hours in advance
- ✓ Request modified tasting menu
- ✓ Discuss on-site garden ingredients
Tip: Brae's farm-to-table philosophy allows for creative adaptations
Accommodation Request
- ✓ Email dietary requirements in detail
- ✓ Ask about current menu items
- ✓ Request advance consultation with kitchen
Tip: Their ingredient-focused cooking often translates well to FODMAP modifications
About Brae
Brae is a celebrated destination restaurant set on a 30-acre organic farm in Birregurra, Victoria. Chef Dan Hunter creates a seasonal tasting menu that showcases produce from their extensive gardens, with an emphasis on sustainability and connection to the land.
Quick Summary
Best approach: Contact Brae well in advance (at least 72 hours, ideally more for this destination). Their farm-to-table philosophy and focus on pure ingredients makes them well-suited to dietary adaptations.
Key strength: With their own organic gardens, Brae has complete control over ingredients and can select low-FODMAP vegetables and herbs specifically for your meal.
How to Communicate Your Needs
Before Your Visit
- Email is essential - This is a destination restaurant; advance communication is expected
- Be thorough - Explain your complete dietary requirements
- Offer flexibility - Let the kitchen work creatively within your constraints
The Farm Advantage
Brae’s on-site gardens mean:
- Fresh herbs that are FODMAP-safe (parsley, chives green part, rosemary, thyme)
- Seasonal vegetables picked at peak freshness
- Complete knowledge of what’s in every dish
- Ability to plant and harvest specifically for guests’ needs
Fine Dining Strategy
Brae’s philosophy of showcasing ingredients in their purest form often aligns well with low FODMAP needs:
- Less reliance on heavy sauces
- Focus on vegetable-forward preparations
- Quality proteins simply prepared
- Transparency about every component
What to Expect
At a destination restaurant like Brae:
- Staff are experienced with dietary requirements
- The kitchen has flexibility with their own produce
- Each course will be explained in detail
- Your dietary needs become part of the culinary experience
Accommodation Note
Brae offers accommodation on-site. If staying overnight, communicate your dietary needs for breakfast as well.
This guide provides general FODMAP guidance for fine dining. Menu items change seasonally. Always confirm ingredients directly with the restaurant.