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Gigi's Of Beechworth

Address: 69 Ford Street Beechworth, VIC - Map - Contact details
Cuisines: Italian, Mediterranean
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DAYS OF BUSINESS

Mon - Tue:09:00 to 12:00
12:00 to 15:00
18:00 to 23:00
Fri - Sat:09:00 to 12:00
12:00 to 15:00
18:00 to 23:00
Sun:09:00 to 12:00
12:00 to 15:00

Chef

Allan Parker

Price Guide

Entrée $6 - $14, Main $28 - $32, Dessert $14

Payment Options

Cash, Amex, Visa, Mastercard, Eftpos

Features

$7 corkage Per-bottle, Licensed, Outside dining area, Private dining area, Secure parking, Smoking area, Takeaway, Wheelchair access

Ambience

Child-friendly, Contemporary, Relaxed

Food

Vegetarian option

Styles

Sit down

Restaurant areas and private dining

Area name Capacity seated Capacity standing
Entire Restaurant 70 n/a
Front Dining Area 50 n/a
Back Dining Area 20 n/a

Awards

2008 - Restaurant & Catering VIC Awards for Excellence - Finalist for Hospitality Training Australia Informal Dining Restaurant - Regional
 

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A La Carte
Appetisers
: served with our home made sourdough
* Hot Olives: with garlic, chilli, rosemary, preserved lemon and local olive oil 9.00
Salt and Pepper Whitebait : with white vinegar 12.00
*Cinnamon Spiced Lamb : with warmed hommus and jalapeno 13.00
*Pan Seared Chorizo with Confit Garlic, Pedro Ximinez Sherry 14.00
Entrees
Ratatouille: filled zucchini with a swiss gruyere gratin 15.00
Rabbit and Chicken Terrine: with a rabbit jelly salsa and croutons 16.00
Tomato and Caramelised Onion Tart : with a walnut and olive tapenade 16.00
Pan Seared Marinated Calamari : with sweet spiced lentils 16.00
Potted Duck : with a pear and chilli chutney and croutons 16.00
Mains
Home made Gnocchi: with a gratinated gorgonzola dolci sauce 29.00
Crispy skin Atlantic Salmon : with eggplant cappanata 31.00
Goat Ragu: with pappardelle, rocket and provolone piccante 32.00
Confit Murray Valley Pork Belly: with a fennel and leek braise and a vanilla port jus 32.00
Eye Fillet : with Yorkshire pudding, seared spinach, parsnip matches and truffled butter 36.00
Sides
Shoe String Fries 8.00
Rocket Salad: with aged mozzarella 8.00
Balsamic Roasted Field Mushrooms 8.00
Lightly Pickled Cabbage: with salted pork 8.00
Desserts
Vanilla Rice Brulee: with poached pear,chocolate sauce and home made honeycomb 15.00
Apple Crumble : with poached rhubarb sticks and fried crystalised ginger ice cream 15.00
Raspberry Bavarois Mile Feuille and Raspbelly Icecream 15.00
Affogato 14.00
Esjpresso Coffee with Vanilla Bean 14.00
Ice Cream and Tuaca Liqueur 14.00
Cheese
50gramserve - One Variety 14.00
100gramserve - Two Varienties 22.00
150gramserve - Three Varienties 29.00
Pappilion Roquefort: roquefort is the most popular blue cheese in France and the unique blue moulds that grow in the underground caves of Cembalo have been used to naturally ripen this extraordinary ewe’s milk cheese, ivory in colour with a firm fatty texture and well spaced blue moulds, this cheese has a creamy, slightly sharp salty tang
Tallegio: hailing from Italy's lombardy region, this rich, semisoft cheese is made from whole cow's milk. Its flavour is pungent, and its texture semisoft and is covered with a thin mould, as it ages it darkens to deep yellow and becomes rather runny
Farmhouse Cheddar: mature cloth wrapped cheddar, this rare cheddar has been age for 18 months sourced from the West Country in England the texture is crumbly yet moist and the flavour has a lingering tang
Manchego: manchego is probably Spain's most famous cheese, this cheese is made only from the whole milk of manchega sheep, the rich, semi-firm product is aged in natural caves, the colour is white or light yellow, the taste is mild, subtle and fresh with a tangy farmhouse flavor
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 1/12/08.

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"For a food lover, tragedies take on their own unique form. We experienced a small tragedy at Gigi’s - we were only there for lunch and we still had many hours to drive. That shouldn’t have mattered but, one glance at the menu and wine list and we knew that we should have been settling in. We either should have been here for dinner or, at the very least, be staying within walking distance so that a long lunch was possible..."

Sue Dyson and Roger McShane, Food Tourist - January 2008
This restaurant has also been reviewed by the following reputable critics. In Menulog's opinion, multiple reviews are usually an indication that the restaurant is popular and worth trying yourself.
John Lethlean and Necia Wilden, The Age Good Food Guide 2007 - September 2006
Roslyn Grundy, The Age Good Food Guide 2006 - January 2006