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Restaurant

Du Fermier

42 High St, Trentham VIC 3458, Australia

Recommended by 0 people

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Find Du Fermier

42 High St, Trentham VIC 3458, Australia

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+61 3 5424 1634
HoursMonday: 12:00 – 3:00 PM Tuesday: Closed Wednesday: Closed Thursday: Closed Friday: 12:00 – 3:00 PM Saturday: 12:00 – 3:00 PM Sunday: 12:00 – 3:00 PM

*Opening hours may differ during holidays.

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About Du Fermier

Trentham’s take on cuisine du terroir cuts straight through white-tablecloth stiffness—just forty seats around an open hearth, with vegetable crates stacked right by the door. Chef Annie Smithers prints no menu and runs zero table turns. Each seating brings a surprise four-course farmhouse lunch dictated entirely by what leaves her garden that morning. Weekend drivers describe the room as an effortless country dinner party, losing whole afternoons to warm sourdough, slow-roasted lamb shoulder, and cheese soufflé paired with regional pours.

  • Farm-Dictated Surprise Menu: Chef Annie Smithers curates an unannounced four-course set lunch built entirely around harvests from her local farm.
  • Unhurried Fireside Dining: A forty-seat dining room warmed by an open hearth with generous pacing and zero table turns.
  • Country Hospitality & Matched Pours: Front-of-house hospitality pairs generous regional wines with comforting French farmhouse standards like slow-roasted lamb and gougères.
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What's On at Du Fermier

Upcoming events, special menus and other reasons to plan a visit.

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Why Gastronomes Make the Journey to Du Fermier

Experience Annie Smithers’ restorative farmhouse hospitality and seasonal harvest dining—reserve your table well in advance.

  • Hatted Finesse Without Fine-Dining Pretense

    Annie Smithers and her team pair chef-hatted culinary rigor with unpretentious hospitality, trading stiff formality for down-to-earth farmhouse warmth.

    Du Fermier has all the qualities of a fine dining restaurant with none of the pretention.

    ellen Douglas

  • Authentic Hospitality That Centers Comfort

    The dining room delivers genuine country warmth and attentive care, creating a grounded atmosphere where guests feel thoroughly looked after.

    For a fine dining restaurant, the atmosphere was incredibly welcoming, humble and authentic, which was consistent with the delicious and unfussy food.

    Bethany Schoer

  • A Surprise Farm-to-Table Four-Course Menu

    Rather than choosing from a fixed commercial menu, diners enjoy a spontaneous four-course meal shaped entirely by morning harvests from Babbington Park farm.

    Food is delicious, there is no menu, you get whatever is fresh and seasonal, straight from the garden.

    Gail Jones

  • Curated Pairings for Regional Daytrippers

    Each seasonal course is thoughtfully complemented by expert regional and French wine selections poured seamlessly throughout the lunch.

    We had the 4 course set menu with matched wines and it was spectacular.

    Suzzanne May

  • Intimate Dinner-Party Ambience by the Hearth

    With only 40 seats centered around a glowing open fire, the dining room captures the cozy intimacy of an elevated private dinner party.

    The restaurant itself is intimate and the 40 seat capacity makes you feel like you’re at someone’s house for an incredible dinner party.

    Ed Pitts

  • An Unhurried Escape From Daily Rush

    Tables are kept unhurried with zero commercial turnover pressure, allowing diners to completely unwind and savor an entire afternoon.

    Annie and staff have this sorted and make you feel welcome without any rush.

    Danielle Benson

Beloved seasonal French farmhouse highlights and curated wine pairings at Du Fermier.

  • Matched Wines

    We had the 4 course set menu with matched wines and it was spectacular.

    Suzzanne May

  • Four-Course Seasonal Set Menu

    A seasonal set menu delivers an elegant, earthy and wholeheartedly enjoyable meal that satisfies again and again.

    Andrew Wilcox

  • Braised Beef

    For the main course, braised and roasted beef was accompanied perfectly with roasted potatoes, steamed cauliflower, and a creamy parsnip purée that complements the dish beautifully.

    Tom B

  • Cheese Soufflé

    The food from Annie was beautiful, particularly the cheese souffle (yum yum yum) and the braised beef.

    jo wilson

Other favorites

Seasonal accompaniments, desserts, and cellar selections that complete the farmhouse table.

  • Freshly Baked Sourdough Bread

    First served with her freshly baked sourdough bread and butter, setting the perfect tone for the 4-course meal (btw, the bread is constantly topped up when emptied).

    Tom B

  • Lemon Delicious Pudding

    Dessert was lemon delicious pudding, a gentle reminder of my mum who has passed away.

    Suzzanne May

  • Fresh Garden Salad

    Case in point - one of our favourite dishes was actually the salad - so simple with just fresh leaves and a vinaigrette but we couldn't believe the flavour.

    ellen Douglas

  • Matched Wine Pairings

    We also recommend letting them choose the matching wines if that’s your thing.

    Danielle Benson

Beyond the menu

From personal tableside visits to parting gifts, every detail at Du Fermier turns an intimate farmhouse lunch into a memorable occasion—secure your booking well ahead.

  • Tableside Service from Chef Annie Smithers

    Chef Annie Smithers frequently presents courses directly to the dining room, bridging the connection between the kitchen and the seasonal produce harvested from her own farm.

  • Thoughtful Farewell Gift

    Guests depart at the end of their unhurried lunch with a curated parting gift to bring the countryside experience home.

  • Personalised Pre-Dining Care

    Hospitality begins well before arrival with attentive pre-dining contact, followed by a warm greeting by name as soon as you step past the roaring hearth.

  • Accommodating Dietary Tailoring

    Despite operating as a surprise seasonal set menu, complex dietary needs and food intolerances are accommodated with precision alongside tailored cellar pairings.

Before you head over

Practical advice to make the most of your unhurried farmhouse meal. Book well in advance to secure your seat at the hearth.

  • Reserve Months in Advance

    Du Fermier seats just 40 guests per service and commonly fills months in advance. Secure your reservation as early as possible when coordinating a regional weekend trip.

  • Opt for the Curated Wine Pairings

    Because options by the glass are limited, guests frequently recommend opting for the sommelier's matched wine pairings to accompany the multi-course meal without second-guessing.

  • Notify the Team of Dietary Needs Early

    There is no published menu; dishes are prepared from whatever produce arrives fresh from the farm. Contact the team ahead of time if you have dietary restrictions, which the kitchen accommodates thoughtfully.

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