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MenuBook

Dining

The Long Room

Forty seats, a hearth at one end, and one set menu that changes with the week. We cook what the walled garden and the farms around us are giving, mostly over coals, and we don’t mind if you linger.

  • BreakfastEvery day, 8 to 11amHouse guests; others welcome on weekdays
  • DinnerThursday to Monday, from 6pmOne set menu; last seating 8.30pm
  • Sunday long lunchSundays, 12.30pmFour courses, one seating
A timber-panelled dining room with a long table under a coffered ceiling
The Long Room, between lunch and dinner.

The kitchen

Cooked over
the coals

Our walled garden grows most of the herbs, salad leaves and soft fruit we use from late spring to autumn.

Eggs, meat, flour and cheese come from farms within an hour of the house, and we buy whole animals so nothing is wasted.

The wine list leans on the Macedon Ranges, the Grampians and Heathcote, with a few bottles from further afield.

Request a table
Fish and skewers cooking upright in the embers of an open fire

A spring week

Written for the week of 19 October. The menu changes every week; this is how one week looked.

To start

  • Garden radishes, cultured butter, salt
  • Smoked trout, whipped potato, dill
  • Sourdough from the wood oven

From the coals

  • Asparagus, soft egg, wild garlicFrom a grower ten minutes up the road

Main

  • Spring lamb shoulder, broad beans, mint, anchovy
  • or Murray cod, fennel, brown butter
  • Leaves and herbs from the walled garden

To finish

  • Forced rhubarb, buttermilk, honey
  • Cheese from the region, quince, oatcakesInstead of, or as well as, $22

$115 four courses · matched wines +$75

Four courses. Vegetarian and vegan menus on request. Illustrative prices, per guest, in AUD including GST.

Mornings

Breakfast,
until eleven

Breakfast runs late on purpose. Bread comes out of the wood oven at seven, coffee is made properly, and nobody will mind if you're still at the table at eleven.

  • Sourdough and fruit loaf from the oven, cultured butter, house jams
  • Bircher muesli with poached quince and yoghurt
  • Eggs any way, from a farm on the Ballan road
  • Mushrooms on toast, thyme and brown butter
  • Smoked trout, crème fraîche, rye and pickled shallot
  • The garden plate: whatever is ready this week

$35 for adults, $18 for children, or included in some of our offers. Add it when you book.

A pastry, a flat white and a short black on a weathered timber table

Private dining

The Cellar Table

A single long table in the old cellar under the house, lit by candles and a pair of wall lamps. Our kitchen cooks for your party alone, from a menu you choose with the chef a week before.

Up to 12 guests

  • Lunch or dinner, any day of the week
  • Set menus from $135 per guest, or a whole-hog shared feast
  • Wine matched from our cellar, or bring something special (corkage $30 a bottle)
  • Minimum spend of $1,200 on Friday and Saturday nights
Enquire about a private dinner
A long table set with candles and linen under a white pendant light
Hands lifting a loaf of sourdough on a board draped in linen
A bowl of mixed leaves, tomatoes and shaved vegetables seen from above
Wine bottles, glasses and a bowl of soup on a small round table

Book a table

Request
a table

House guests are seated first, and most nights there’s room for a few more. Tell us when and how many, and we’ll confirm by email within a day.

Prefer to call? (03) 5550 4127, 8am to 8pm.

Eleven or more? Ask about the Cellar Table.

Demo form: nothing is sent.