Food

Our food menu celebrates producers who focus on sustainable land management and the philosophy of consuming introduced wild animals and weeds.

We focus on organic, bio-dynamic, and regenerative food production and the inclusion of indigenous food.

All our food is sourced, grown, and produced within Victoria.

During March & April we cook with venison, mussels, garfish, rooster, fennel, daikon, tomatoes, eggplant, zucchini, chickpea flour, chestnut flour, broad beans, and potatoes.

As always, we can offer our menu in pescetarian, vegetarian or vegan format.

Producers we are currently using are - Day’s Walk Farm, Wombat Forest Farm, Holy Goat, Long Paddock,
Dama Dama Wild Venison, Castle Estate, Mount Martha Mussels, Chooks at the Rooke.

Bar Midland is happy to announce that reservations are open for May & June 2024.

Bar Midland is open for dinner on Friday & Saturday evenings and lunch on Saturday & Sunday.

March 7-Course Menu - $125 per person.

March 4-Course Menu(available Saturday & Sunday lunch) - $95 per person.

Drinks pairing - full $105 per person/half $75 per person.

Sample Dinner Menu.

Sample Lunch Menu.