THE DelI

THE DELI AT FARMER’S DAUGHTERS BRINGS FRESH SEASONAL PRODUCE FROM GIPPSLAND TO MELBOURNE’S CBD. FEATURING ALL DAY CASUAL DINING OUR OPEN KITCHEN SERVES A CHOICE OF LA CARTE DISHES OR A CHEF’S SELECTION MENU, ACROSS LUNCH AND DINNER

Our menu is specially curated on a changing basis by Executive Chef Alejandro Saravia to reflect the seasons. It showcases the best and freshest seasonal ingredients from across Gippsland in a range of dishes designed to share.  

Our lunch and dinner menu is inspired by the various cooking influences Chef Saravia has discovered throughout his time in Gippsland and evokes the region’s history through the creative menu creations.

Our weekday takeaway coffee window serves Farmer’s Daughters blend coffee from Melba Coffee and Tea along with a selection of pastries from Cobb Lane Bakery. We also sell a unique selection of Gippsland wines and beers for takeaway to enjoy at home. 

DELI MENU

comprised of small dishes designed to share, our deli menu creates both a sense of community and a grazing opportunity within our unique deli. The menu changes regularly to reflect seasonal availability.   

A LA CARTE

AVAILABLE FOR GROUPS OF 1-7 GUESTS.

Farm style soda bread, Del Bocia salted butter 7.5ea

Meredith Goat’s curd, Salt Kitchen wagyu bresaola, braised quince 13ea

Grilled zucchini, stracciatella, black garlic dressing, dukkah, seasonal citrus 26

Lakes Entrance cured fish, cornichon, capers, trout roe 27

Amber Creek leg ham, Powlett Reserve cheese, fig and onion chutney, wholegrain mustard 25

Salt Kitchen Charcuterie plate - Wagyu bresaola, pork fiocco, saucisson de Lyon aux pistache 28

Roast beetroot, burrata, hazelnut, mint dressing 27

Pasture raised chicken & mushroom pie, tarragon butter sauce 38

Artisan Gippsland pork sausage, smoked cauliflower, date chutney, braised witlof 37

Lakes Entrance crumbed fish, spring onion hollandaise 38

Roast potato & leek pie, confit red onion, brown butter 35

Market fish skin on, matbucha, smoked eggplant, herb oil, sourdough 47

Days Walk Farm brussels sprouts, toum dressing , milk bread crumb 19

Farmhouse fries, dill mayo 15

Leaf salad, radish, Tambo Valley honey mustard vinaigrette 15

Roast heirloom carrots, tofu cream, tomato miso 15

Fior di latte panna cotta, poached figs, Gippsland Food Forest carob, toasted milk 16

Almond cake, Gippsland Food Forest rhubarb, crème fraîche 16

Cuveé dark chocolate tart, milk chocolate mousse, cacao nibs 16

Gippsland Jersey - Double Brie 16

Prom Country Cheeses - Granny's Blue 16

Maffra Cheese Co. - Cloth-aged Cheddar 16

Why choose when you can try all three! 44

Served with quince paste, honey comb, dried fruit and assorted crackers

FROM THE CAMPFIRE GRILL

Served carved, with housemade Mountain pepper sauce

‘Bass Strait - 100% Grass Fed

Pure, pasture raised beef from Southern Australian coastal regions

250gms ‘Flinders Select’ Eye Fillet 80

chef recommends medium rare

400g ‘Bass Strait’ Club Steak 98

Dry aged 28 days, bone in - chef recommend medium rare / medium

The Wanderer - Free range Grass/Barley fed

Free range cattle finished on barley to achieve a consistent marbling with a rounder, slightly sweeter and more savoury flavour.

500gms ‘The Wanderer’ Rib Eye 160

Wet aged 28 days, bone in - chef recommends medium

Additional condiments 4ea

Horseradish

Wholegrain mustard

CLASSIC CHEF’S SELECTION

$89 PER PERSON

A selection of our most popular dishes chosen by our chefs for you to share.

Dishes on the chef’s selection are seasonal and change regularly.

Grilled zucchini, stracciatella, black garlic, seasonal citrus

Amber Creek leg ham, Powlett Reserve, fig and onion chutney, wholegrain mustard

Crumbed Lakes Entrance fish, spring onion hollandaise

MB2+ Wagyu Flank

Farmhouse fries, dill mayo

Fior di latte panna cotta, poached figs, Gippsland Food Forest carob, toasted milk

Almond cake, Gippsland Food Forest rhubarb, crème fraîche

CURATED CHEF’S SELECTION

$119 PER PERSON

Enjoy a variety of our favourite Deli dishes this season for you to share.

Roast beetroot, burrata, hazelnut, mint dressing

Lakes Entrance cured fish, cornichon, capers, trout roe

Meredith Goat’s curd, Salt Kitchen wagyu bresaola, braised quince

‘Galiciana’ Scotch Fillet

Market Fish, matbucha, smoked eggplant, herb oil, sourdough

Leaf salad, radish, Tambo Valley honey mustard vinaigrette

Farmhouse fries, dill mayo

Upgrade to a 400g ‘Bass Strait’ Club Steak + 17pp

Fior di latte panna cotta, poached figs, Gippsland Food Forest carob, toasted milk

Cuveé dark chocolate tart, milk chocolate mousse, cacao nibs

Vintage - Mature Grass Fed

Aged cattle (minimum 60 months) allowed to mature naturally on pasture giving a greater depth and intensity of flavour

220gms Galiciana Scotch Fillet 63

chef recommends medium rare

500gms MB3+ Galiciana Rib Eye 181

Dry aged 30 days, bone in - chef recommends medium

Altair - Grass Fed Wagyu

TajimaWagyu genetics combined with pasture-based raising giving a more mineral and refined finish than traditional grain wagyu.

250gms MB2+Wagyu Flank 48

chef recommends medium

FEATURED SUPPLIERS

Terramirra park venison

Farming deer for over thirty years, Terramirra Park is Australia’s premier deer farm located in South Gippsland with herds of red, fallow, elk and sika deer.