From farms in regional Victoria to Melbourne plates
A farm-to-plate philosophy and all that seasonality and regionality have to offer are striking a chord with Melbourne chefs and diners.
RACV Club chefs are passionate about fine food and dining – and even prouder of tasty meals made from the very best of Victorian produce, with an eye to sustainable practices.
Whether it’s native herbs and edible flowers from Warrandyte, artisan cheese from Thomastown, or ethically raised ducks from a small Victorian farm overlooking the Southern Ocean, Sojourn’s chefs take the time to source the best local ingredients.
Sous Chef Callum Nugent, who oversees the menu for Sojourn, says it’s wonderful to work with fresh seasonal produce and diners notice the difference.
“We’re passionate about using the finest and freshest ingredients,” Callum says. “It makes a difference to know where your produce comes from and how is it treated. Whether it’s vegetables or an animal, people are looking at it in relatively the same way.”
Sojourn is one of nine restaurants and cafes where RACV Club Members can make the most of their membership and live life to the full.