About
Underbar is a 20-seat restaurant in Ballarat, led by chef Derek Boath.
Our seasonal three-course menu is shaped by what’s at its peak — built around exceptional local produce and precise, confident cooking.
Derek’s background spans Melbourne, Sydney and New York, including time at three-Michelin-starred Per Se. That experience informs the kitchen, but the focus here is simple: sharp cooking, real produce, and flavour first.
We work closely with regional farmers, growers and makers, letting the seasons lead. The menu shifts regularly — thoughtful without being fussy, refined without losing warmth.
Underbar is serious about food, relaxed in spirit, and built for a great night out.
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THE MATERIALS
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