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Fruit Salad Farm Cottages & Gilbert's Restaurant

Address: Aubury Cuzens Drive Marysville, VIC - Map - Contact details
Cuisine: Modern Australian
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We maybe a little hard to find but when people do take the time to find Gilberts Restaurant they go away thrilled at the experience of dinner "Gilberts" Style.

· The Rustic intimate dining room at Gilberts seats around 24 people and allows our Executive Chef Patrick room to move with an innovative menu that changes with every season.

· Sit inside beside panoramic windows and look out into the flood lit gardens at night and enjoy the beauty outside and the fantastic cooking inside.

· From the breads with tapenades and oils to the sorbets and ice cream, care and attention is given, in order to provide some of the finest meals in the region.

Latest User Reviews

"Very interesting little restaurant in beautiful garden location. Best ever saganaki, and most accommodating with good vegetarian food and no-peanut allergy options." more reviews

Price Guide

Entrée $8.50 - $22, Main $24 - $32.50, Dessert $9.50 - $9.70

Payment Options

Cash

Ambience

Relaxed

Food

Vegetarian option
 

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Menu
The Starters
Soup of the Day: please ask your server for today’s selection 8.50
Smoked Trout Salad: succulent salad of roquette, tomato, cucumber and fresh shaved Parmesan cheese with balsamic vinegar dressing to complement smoked trout from the Buxton trout farm 14.50
Saganaki: pan fried Greek style cheese, drizzled with virgin olive oil and served with a wedge of lemon 9.50
Roast Pumpkin Ravioli: homemade duck egg (from our own ducks) pasta, filled with roast pumpkin and a hint of parmesan cheese awash in nut brown Sage butter 12.50
Pork Pinchatos: a traditional Portuguese braise of pork with olives and capers 15.50
Soba Noodle Salad: a tangy salad of traditional Japanese Soba noodles, citrus segments and water cress tossed with a mirin and light soy dressing 14.50
Oysters: chilled with wedges of lemon and dipping sauce or kilpatrick, half dozen/ 1 dozen 22.00/ 28.80
Main Course
Rainbow Trout: Buxton Trout farm rainbow trout baked whole with lemon, lime and Pepperberry leaves 25.50
Duck Confit: roast duck; a full half; with orange and Pernod sauce 28.50
Seafood Risotto: Saffron flavoured risotto with mussels, prawns, fish and oysters topped with shaved parmesan cheese 23.50
Scotch Fillet: cooked to your preference with green pepper or red wine sauce 28.50
Eye Fillet: cooked to your preference with mushroom sauce 32.50
Kangaroo: pan fried with pepperberry sauce 24.50
Chicken Breast: pan fried with fresh herbs and bacon, served with a roasted red capsicum sauce 24.00
all meals served with Fresh seasonal vegetables
Desserts
Sticky Date & Toffee Pudding: This is the best Sticky Date made in the Southern Hemisphere! We have letters from past guests begging us to STOP making this Sticky Date & Toffee Pudding. Alas, we are cruel, as you must be. So here it is again, you will dream of finishing the plate off, it’s hot, covered in toffee sauce with cream or ice cream. 9.70
Ricotta and Berry Torte: biscuit pastry filled with a layered mix of berries and sweet ricotta, topped with a sweet crumble and served warm with lashings of whipped cream or ice-cream 9.50
Deep Fried Custard with Raspberry Coulisse and Ice-Cream: this delectable dessert with a difference will be remembered with longing for more 9.50
All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.
All prices are in Australian Dollars (AUD$) unless otherwise specified.
This menu was last updated on 6/11/08.

User rating

  (1 review)
Overall 8
Food 10
Ambience 7
Service 9
Value 6

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Previous user experiences

Overall 8 - Food 10, Ambience 7, Value 6, Service 9

Very interesting little restaurant in beautiful garden location. Best ever saganaki, and most accommodating with good vegetarian food and no-peanut allergy options.   (See my reviews (2) - October, 2008)