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This tiny fine diner in Ballarat has such a reputation that it’s booked out months in advance. With just twelve seats at one communal table and only open on Friday and Saturday evenings, Chef Derek Boath brings a wealth of knowledge to the table, particularly from his time working at 3 Michelin Star restaurant Per Se in New York City. The simplistic, Swedish design of the restaurant belies the exceptionally well executed, tweezered food that guests experience.