Sample Menu

Homemade & Homegrown

*Roast pumpkin, seeds, pesto & feta salad $22

Ruby Lou potato gnocchi w’ house made Spanish style chorizo, tomato & sage $28

*Wood fired quail w’ mozzarella, rocket & Carboor harvest hazelnuts $27

*Roast duck leg w’ orange, fennel & king valley walnut Salad $32

*Whole Harrietville rainbow trout w’ garden vegetables $34

* Estate grown & made pork sausages w’ coleslaw $29

*Pea, basil & tomato risotto w’ Tolpuddle goat curd $24

Kangaroo ragu w’ locally made Adele pasta $30

Slow braised Estate grown goat on herbed cous-cous $32

*Hand cut potato chips $14

*Local cheese and fruit platter (Local Milawa and Tolpuddle cheeses) $32

*Grazing Platter $40
(a selection of pickled vegetables, cured meats, cheeses, seasonal fruit, Milawa bread, house made crackers, olive oil and more)

Kids pasta $12 (Bolognese)

Desserts  $15.00

Rhubarb and almond tart

*Lemongrass & Kaffir lime crème brulee

*Meringue w’ fresh strawberries

* Iced-coffee $10

* Kids (Gundowring) ice-cream $8

*(Gluten free options available, please inform our staff.)

A Note on Allergies:  We at Gracebrook make every effort to do what’s possible to accommodate guests with food allergies and intolerances with prior notice. However, please note, flour, dairy, eggs, onion, garlic, local nuts and other similar traditional cooking ingredients are routinely used in our kitchen as part of our normal daily preparation. As a result, a complete lack of any trace of these ingredients cannot always be guaranteed.