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Harvest Home

Address: 1 Bank Street Avenel, VIC - Map - Contact details
Cuisine: Modern Australian
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DAYS OF BUSINESS

Thu - Sun:13:00 to 16:00
19:00 to 23:00
Suzi McKay's restored 1860's country hotel wraps eccentricity and charm, history and contemporary attitude into a package that transcends the descriptor 'restaurant-B&B'. It's a multi-chimney, two story veranda-wrapped affair overlooking a dusty country town crossroads and heavily trafficked railway crossing. Inside is a snug bar, a café area and a grand dining room with antiques, a fireplace, a pianola and a bowerbird's collection of old silver, portraits, lamps and china. Outside a covered patio overlooks a swimming pool and beyond to a lush meandering garden

Latest User Reviews

"Wonderful - worthy of the Age GFG Chef's Hat it holds." more reviews

Chef

Suzi McKay

Price Guide

Entrée $13.50 - $16.50, Main $33.50 - $37, Dessert $14 - $16

Payment Options

Cash, Amex, Visa, Mastercard

Features

BYO, Dress smart casual, Licensed, Outside dining area, Private dining area, Wheelchair access

Ambience

Relaxed, Traditional

Food

Vegetarian option

Styles

Cocktail, Formal, Sit down

Suitable For

Birthday/Anniversary, Christmas party

Restaurant areas and private dining

Area name Capacity seated Capacity standing
Function Room 80 n/a

Awards

2007 - The Age Good Food Guide
 

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Sample Menu
Samples From Harvest Home's Award Winning Menus
Entrees: a legendary Charcuterie Platter that often includes Yabbies & taste sensations such as Saffron Braised Artichokes, Char-Grilled Chicken Livers on Polenta with Sweet Onion Sauce, Smoked & Fresh Eel Terrine, pan fried Brains with Almond Crust, Fennel Sausage, Smoked racks of lamb with beetroot confit…
Mains: aged Goulburn Valley Beef, Char-Grilled Cured Salmon with Pickled Cucumber & Truffled Mash, free range Tarragon Chicken, Smoked Pork and Fennel Sausages & Mt. Zero Lentils, Ham Hock with Braised Cabbage and Caraway Seeds. Seasonally driven vegetable dishes. Rabbit, Venison, Pheasant and Pigeon served in season.
Afters: Rhubarb Tart, Honey Baked Quince, Vanilla bean Panacotta with Rhubarb, Milawa cheeses.
Complimented By: Harvest Home wines, Central Victorian wine list & Museum cellar.
Degustation: Andalusian gazpacho with yellow tomato sorbet, cucumber, egg and nicoise olives
: Milawa goat cheese and fetta stuffed baby bell peppers, grilled duck and pistachio sausage, raspberry vinaigrette &pickled walnut tapenade
: freshwater bouillabaisse, almost – yabbies, mussels, smoked eel and barramundi, grilled croutons and aioli
: rolled, roasted loin of black suckling pig, sautéed potato and pumpkin, calvados jus
: peach and frangipane tart with framboise sabayon, brianberry compote and vanilla icecream
: coffee with candied grapefruit rind, chocolate dipped
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 6/1/08.

User rating

  (1 review)
Overall 9.3
Food 9
Ambience 10
Service 9
Value 9

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Previous user experiences

Overall 9.3 - Food 9, Ambience 10, Value 9, Service 9

Wonderful - worthy of the Age GFG Chef's Hat it holds.   (IM - October, 2006)
This restaurant has 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