Crackenback Farm Restaurant

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.

Book Your Table

Opening Hours

November – December 2024

Lunch : please contact us for bookings of 6 or more

Dinner : Wednesday – Saturday bookings from 5pm – 7pm

Closed : 17th November until 27th November

Closed : 22nd December until 27th December

Other times available for group bookings requiring a minimum spend of $1,500.

Please note bookings are essential.

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.

sample menu

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