Crackenback Farm Restaurant offers a relaxed and welcoming atmosphere to complement our stunning surroundings. Our food is French farmhouse cuisine, cooked with love and served generously.
We use fresh, seasonal produce in our cooking. Our carefully selected wine list and fully stocked bar enhance your dining experience. An open fire welcomes you in Winter, and during the warmer months you can enjoy the beautiful surroundings with alfresco dining on the sun-filled terrace. We also offer fresh seafood nights and can cater to groups.
From time to time, we also provide a little entertainment with popular live music events which are always a sell-out.
Crackenback Farm Restaurant makes an ideal venue for a relaxed family meal away from the busy village scene, and is perfect for an intimate wedding, birthday, anniversary or any event.
December 2024 – January 2025
Lunch : bookings from noon – 2pm
Dinner : bookings from 5pm – 7pm
Closed : 22nd December until 27th December
Please check with our bookings site to ensure we are open for any particular service.
We are fully licenced [No BYO].
Please read our cancellation policy before making a booking.
Emailed bookings are only confirmed once you have received a confirmation from us. Please call if you have not heard from us within 24 hours.
Follow us on socials for events, updates & announcements.
SAMPLE MENU 2024
Our menu varies daily to use what’s best in the market –
MAIN COURSE ONLY (spring-summer 2024 – 2025) $48
2 COURSES FOR $68
3 COURSES FOR $86
… all options include fresh-baked baguette and seasonal vegetables
FRESH FISH NIGHT every THURSDAY – $55 for 2 COURSES
ENTRÉE
TOMATO, Buffalo mozzarella and basil salad with pickled shallots
Prawn, corn and potato CHOWDER
Deep-fried SOFT-SHELL CRAB with sweet chilli and lime dipping sauce
PEA and ham SOUP
Tuna TARTARE with guacamole, tomato, and coriander salsa
SCALLOPS with corn puree, chorizo crumb and fried kale
LEEK and potato SOUP
House PÂTÉ with condiments and toast
MAIN
Roast CHICKEN breast with creamed leek sauce and purple carrots
Grilled PORK cutlet Mediterranean vegetable relish
Braised short rib of BEEF with parsnip puree and mushroom thyme sauce
Steamed black MUSSELS with cream, white wine, garlic and herbs
Whole baked local RAINBOW TROUT with dill, caper and lemon butter
Braised VEAL shank with sweet potato puree, red cabbage and pepper, whisky and garlic sauce
Deep-fried, ricotta stuffed ZUCCHINI FLOWERS with roast tomato sauce
Roast DUCK leg with beetroot, braised lentils and orange, sage sauce
DESSERT
CHOCOLATE, salted caramel and macadamia TART with orange syrup
PEARS, poached in Moscato with citrus curd and pistachio praline
Banana and date PUDDING with toffee sauce and ice-cream
Chocolate and hazelnut TORTE with berry coulis
Buttermilk PANNACOTTA with pineapple and pomegranate syrup
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