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.

Opening Hours

January 2024

Lunch : Saturday noon – 2pm

Dinner : Tuesday – Saturday 5pm – 7pm

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. 

Follow us on socials for events, updates & announcements.

sample menu


Our menu varies daily to use what’s best in the market but here’s a sample of what’s on offer this summer –



Roast PEACH, Persian feta, rocket and prosciutto

WITLOF and blue cheese salad with maple roast walnuts and pickled cauliflower

KINGFISH carpaccio with horseradish cream, ruby grapefruit, flying fish roe,

pickled fennel and ginger

TOMATO, basil and Buffalo mozzarella salad with pickled shallots

House PÂTÉ with onion jam, cornichons, and cucumber relish

Cauliflower and Blue cheese SOUP

Deep-fried SOFT-SHELL CRAB with sweet chilli and lime dipping sauce

Deep-fried, herb ricotta stuffed ZUCCHINI FLOWERS with chilli lime mayonnaise


BARRAMUNDI with asparagus and cucumber, avocado,

chilli, coriander salsa

Asparagus, leek and cheese TART with grilled asparagus and roast tomato, basil sauce

Braised VEAL shank with roast vegetable relish and parsnip puree, red wine jus

Roast CHICKEN with grilled green shallots, corn puree and tarragon jus

Roast DUCK with carrots, beetroot, and orange sage sauce

PAPPADELLE with beef brisket and mushroom ragout

PORK BELLY with celeriac and apple remoulade

and apple cider and mustard sauce

LAMB PIE with crushed peas and red wine jus

Whole baked local RAINBOW TROUT with dill butter sauce


Chocolate and Frangelico MOUSSE

Rhubarb and peach CRUMBLE

Banana and date PUDDING with toffee sauce and ice-cream

ORANGE and almond cake with passionfruit syrup and poached apricots

CHOCOLATE, salted caramel and macadamia TART with orange syrup

Coconut PANNACOTTA with pomegranate and pineapple syrup