About Sara

Sara Dining is a farm-to-table restaurant at Moraea Farm in Berry, and the culinary heart of the Linnaeus Collection.

Led by chef Alex Prichard, Sara begins with what is growing around us. Fruit, vegetables, herbs and flowers are grown metres from the kitchen, complemented by produce from growers, fishers, farmers and makers across the South Coast and beyond.

The result is simple: exceptional produce, cooked with passion and served generously.

The Farm

Moraea Farm sits only a few minutes from Berry town, with productive gardens, orchard and pasture surrounding the restaurant.

The market garden is only metres from the kitchen. Beyond it are pet Highland cows, goats, sheep and chickens, making Moraea a working farm rather than simply a restaurant in a rural setting.

What is ready in the garden helps determine what appears on the menu. Sometimes it is a small component of a dish. Sometimes an ingredient arrives in abundance and becomes the reason for the dish in the first place. The farm doesn’t sit behind the restaurant. It is part of it.

The Cooking

Sara is led by Alex Prichard, former Culinary Director of Icebergs Dining Room and Bar, where he spent seven years leading one of Sydney’s most recognised kitchens.

At Sara, the cooking is less about fitting into a particular cuisine and more about produce, season and how Alex genuinely likes to eat.

The kitchen works with a wood-fired oven and Argentinian parrilla, alongside produce picked from the farm and ingredients sourced from exceptional growers, fishers, farmers and makers.

The menu changes because the garden changes. Expect food that is considered but not complicated, generous rather than precious, and designed to be shared around the table.

For groups of eight or more, a set feasting menu brings the Sara experience together across a generous selection of dishes. Ask about our special menu additions available for pre-order only.

Beyond Our Garden

Growing our own produce doesn’t mean pretending we can produce everything ourselves.

Beyond Moraea Farm, Sara works with growers, fishers, farmers and makers whose produce we believe in.

That means exceptional seafood, meat, dairy, fruit and vegetables, alongside ingredients that simply make sense wherever the best version comes from.

Local where it matters. Exceptional always.

The relationships behind those ingredients are an important part of Sara, and we continue to share their stories through our Field Notes.

The Wine

The wine list follows the same thinking as the kitchen: amazing producers, a clear sense of place and bottles we genuinely want to drink with food.

There is a strong focus on small-production Australian wines, alongside carefully chosen international bottles and familiar classics. Some producers work organically or biodynamically. Others simply farm with great care. What matters is who is behind the wine, how it is made and whether it deserves a place at the table.

The Name

Sara is part of a story that began long before the restaurant.

The Linnaeus Collection takes its name from Carl Linnaeus, the 18th-century Swedish botanist whose system of classification transformed the way the natural world was understood and named.

Carl’s wife was Sara Elisabeth Moraea. Her family name gives Moraea Farm its name, while Sara Dining carries her first.

Moraea is also the name of a botanical genus within the iris family, creating another connection between the Linnaeus story and the botanical world that continues to inspire the Collection

So the names belong together: Linnaeus Collection. Moraea Farm. Sara Dining.

Carl represents the understanding and ordering of nature. Sara brings the human side: cultivation, home, generosity and hospitality. At Moraea Farm, those ideas meet at the table.