THE NAME itself means "delectable, divine, gorgeous, great, lovely, marvelous, wonderful". But if that's not enough to convince you that Underbar is worth visiting, then maybe this will.
The brainchild of Ballarat's Derek Boath, Underbar (oon-de-bar) is a hatted Ballarat dining experience that needs to be discovered to be believed, and Derek's work is indeed delectable and divine. Having previously worked at New York's three-Michelin star restaurant per se, as well as several other restaurants across Australia, it's no wonder why.
Open Friday and Saturday evenings, Underbar serves up a chef's tasting table inspired by the season and surrounds. Derek has a keen focus on high quality ingredients, working with many wonderful local purveyors and natural ingredients foraged from Ballarat and the surrounding areas.
But it's not only the Michelin and paddock-to-plate appeal that sets Underbar apart. Combine this with the fact that only 12 people can dine at any one time in the one sitting, with seats to each session sold out weeks in advance, and you begin to understand why this is Ballarat's newest it space.
Reservations to Underbar are released at 9am on the first of the month for the following month. If you miss out, you can always put your name down on the waiting list.