The Raw showcases the finest produce from Geelong and the surrounding region, with a strong focus on local seafood.

Designed by award-winning chef Jack Lee, the menu is not tied to a single cuisine, allowing each ingredient to be prepared in the way that suits it best.

More than 90 per cent of the ingredients are sourced from local farmers and producers who share a respect for the land and sea. Sustainability and low-waste cooking guide the kitchen, with every ingredient used thoughtfully and to its fullest potential.

The same philosophy carries through to the wine list.

The Raw works closely with local winemakers, selecting wines by visiting cellar doors, tasting in person and choosing bottles that reflect the region and complement the menu.

In 2026, that commitment to the ocean extends to its oyster program, with $1 from every oyster sold donated to local marine initiatives.