Big city dishes with small town hospitality; why Graze Apollo Bay needs your attention.

Julian Toussaint started his career in 1987 working under esteemed chef Bill Conway, serving the affluent locals of Toorak at Brophey’s on Jackson. While this invaluable experience greatly influenced Julian’s culinary skillset, something else that he learned in Conway’s kitchen has continued to play a huge part in his career to this day: prioritising professionalism and championing guest experiences.

Put simply, Julian creates the food he wants to eat. And lucky for his diners, that food is outstanding. It allows him to be flexible with his menu and rely on local producers as much as the season allows – a nod to the community who he has been grateful for since day one.  While his Bacchus Marsh-sourced scotch fillet steaks regularly bring returners, other standout dishes include his Manhattan-style Portarlington mussel chowder, cherry wood smoked & roasted duck breast with candied yams, sautéed baby chard, toasted walnuts and rich duck glaze, or lime crème brulee with raspberry coulis for those with a sweet tooth. 

While the food well and truly does the talking, so too does the beverage list which includes local wines from the Bellarine all the way to the vineyards of France to ensure your meal is perfectly paired. For those wanting a little something ‘extra’ to toast with, Graze’s salted caramel martini hits the spot every time.

Graze is the very definition of a ‘labour of love’ for Julian, who has created magic outside of the kitchen in the form of building the milled Blackwood tabletops and Spotted Gum bar. It all adds to the authentic, inviting and welcoming atmosphere that Graze prides itself on. So whether you’re part of the cosy 40-seat dining room or have pulled up a stool at the bar for a pre or post-meal sip, you truly feel like you belong there and that is Graze’s superpower.