The Raw: A Fine Dining Addition to Geelong’s Waterfront
The Raw restaurant is delivering unique flavour combinations for seafood lovers in an intimate Geelong waterfront setting. Since opening less than a year ago, this establishment has quickly garnered attention and accolades, solidifying its place as a premier dining destination.
From Sushi Bar to Fine Dining Excellence
When Jack Lee launched The Raw at the former site of La Cachette, innovation was at the forefront. Initially testing the market with a casual grab-and-go sushi concept during lunch and fine dining at night, the response was overwhelmingly positive for the latter. This led to a full transition to fine dining in June, a move that has earned the restaurant a Critic’s Pick in the latest Age Good Food Guide.
Jack Lee, a former Australian Professional Chef of the Year, explains the evolution: “We tried to run both at the same time – lunch time easy, Japanese-style sushi and grab-and-go, and night time fancy dining. The dining one all people loved and supported, so we just decided this is the way to go.” Today, the 20-seater is open for lunch Friday through Sunday, offering the same menu as dinner, which is served Wednesday to Saturday.
Refined Ambiance and Local Focus
The restaurant’s decor has been upgraded to match its new fine dining status. Sushi display cases have been removed, replaced by an all-white colour scheme, woodgrain table tops, and a counter that doubles as a wine rack. Subdued lighting with small table lamps enhances the intimate atmosphere at night.
Jack has maintained a seafood-only concept, describing the restaurant as his playground. He emphasises local sourcing, collaborating with nearby suppliers such as White Fisheries in Drysdale, tomato farms, strawberry farms, and wineries. “It doesn’t make sense inviting friends from overseas or interstate. So, I contacted every single local supplier,” he says. This approach supports sustainability and reduces waste, with fish parts repurposed into stocks and sauces.
Innovative Menu and Culinary Techniques
The menu at The Raw is concise but dynamic, featuring snacks, entrees, mains, sides, and desserts that showcase Jack’s creativity. Dishes are shaped by seasonal availability, with a focus on minimal waste. Current highlights include king dory served whole with fermented fennel and beurre noisette, and calamari sliced thinly, cooked on a hibachi, and paired with mushroom XO sauce.
Jack’s culinary style blends Asian influences, local ingredients, and French techniques, a nod to his apprenticeship under a mentor in Adelaide. This fusion is evident in sauces like beurre noisette and beurre blanc used throughout the menu. Standout dishes include abalone with quinoa porridge, raw prawn with gochujang, and a signature dessert of ice cream made from Japanese sushi rice with yuzu curd and matcha meringue.
Tasting Menus and Practical Details
To simplify the dining experience, The Raw offers tasting menus, including an eight-course option that spans two hours and covers the entire menu. A four-course version and an express lunch set menu are also available, with dessert highly recommended. The restaurant is located at Shop 10, 6/8 Eastern Beach Rd in Geelong, with bookings managed through their website.
This transformation underscores The Raw’s commitment to culinary excellence, making it a must-visit for those seeking bold, inventive seafood in a refined waterfront setting.
