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.
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 SUMMER 2024
Our menu varies daily to use what’s best in the market but here’s a sample of what’s on offer this summer –
2 COURSES FOR $68 3 COURSES FOR $86
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