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Restaurant Menu Spring 2019

Call for Direct Booking – (03) 5449 6222

Lunch & Dinner Menu

‘Everything Wagyu’ beef Carpaccio (GF, DF)      $16/26

Truffle mayonnaise, toasted hazelnuts, baby mâché
2017 Black Label Shiraz, Bendigo, Vic

Port Lincoln Sardines (GF)     $16/26

Burnt butter and caper sauce, parsley and tomato salad
2016 Balgownie Black Label Chardonnay, Yarra Valley, Vic

Chickpea battered cauliflower (V, GF)      $17/27

Garlic and sherry vinaigrette, Meredith goats cheese, celery shoots
2016 Balgownie Estate Chardonnay, Bendigo, Vic

Master stock braised pork belly (DF)       $18/28

Apple and watercress salad, soy broth
2017 Balgownie Estate Pinot Noir, Yarra Valley, Vic

Warm pickled lamb rump salad (GF, DF)      $20/30

Lentil, tomato, artichoke and spinach
2015 Estate Cabernet Sauvignon, Bendigo, Vic

Confit Duck leg (GF, DF) $34

Spring vegetable and shallot fricasee
2017 Estate Pinot Noir, Yarra Valley, Vic

Pan-fried ‘Humpty Doo’ Barramundi (GF, DFA)      $34

Potato galette, asparagus, port and shiraz reduction
2016 Estate Chardonnay, Bendigo, Vic

Chargrilled Spatchcock (GF, DFA)     $36

Cavolo nero, shallot jus gras
2018 Estate Nouveau Syrah, Bendigo, Vic

Everything Wagyu skirt steak 200g (GF, DFA)    $34

Chimichurri, gaufrette potato
2014 Estate Shiraz, Bendigo, Vic

Grass fed Angus/Hereford Scotch fillet, 250g (GFA, DF)   $44

Hand cut chips, watercress salad, Centre Block shiraz jus
2015 ‘Centre Block’ Shiraz, Bendigo, Vic

Roasted field mushroom stuffed with tomatoes and tofu (GF, DF, Vegan)    $30

Lentil, tomato, artichoke and spinach
2014 Estate Shiraz, Bendigo, Vic

Tasting board (GFA, DFA)     $35

Chef ’s selection of cured meats, terrine, and rillette amidst pickled vegetables, fresh bread, brioche and crackers
*Vegetarian platter available on request*

Dips     $19
 A selection of three seasonal housemade dips with chargrilled flatbread

Sides
Oak leaf lettuce, mustard vinaigrette (GF, DF)   $5
Buttered green beans & toasted almonds (GF, DFA)   $8.5
Rosemary and garlic roasted sweet potato (GF, DF) $8.5
Chunky cut chips with aioli (GF, DF) $9.5 

Balgownie Cheese Board (GFA)

Onetik Ossau Iraty, France
(Goat’s/Ewe’s milk- semi hard)

Le Dauphin Double Cream Brie, France
(Cow’s milk- soft)

Stilton Blue, England
(Cow’s milk- Blue)

Served with quince & pinot gris jelly, muscatels, fresh pear, bread & lavosh

1 cheese $20 / 2 cheese $32/ 3 cheese $42

Desserts

Creme brûlée (GF)      $16

Sticky fig pudding      $17
Butterscotch sauce, honey and pistachio parfait

Peanut butter brownie   $17
Double chocolate parfait, honeycomb popcorn

Lemon panna cotta (GF)   $17
Blood orange jelly, lemon parfait, confit zest

Housemade cookie selection   $4

Housemade Petit Fours (3)    $10
Raspberry Friand (GF)                   $4
Vanilla Macaron (GF)                    $4
Chocolate truffle (GF)                    $4


Dietary requirements can be catered for, please consult with your waiter.

Restaurant Menu is subject to change.

Public Holidays incur a 10% surcharge.

No Split Bills 

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Balgownie Estate is part of Prestige Retreats Group

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