The Hart’s Farm kitchen produces meringues, lemon curd, ice cream, cakes, tarts, preserves, cordials, olives and olive oils. Most ingredients are sourced from the farm, including the eggs from our chooks and lemons from our tree, and of course the olives.

If you would like to put in an order, please e-mail Penny by clicking on ‘contact’

The Kitchen- (Penny) – also provides meals for our B&B guests if given some notice.

Our Autumn Menu

Autumn Menu 2016

To start

  • Antipasto board: prosciutto/terrine, 3 local cheeses, fresh figs, olives

The main

  • Slowly roasted pork belly in HF apple cider or 6 hour roast lamb or pasta of the day
  • Roast baby heirloom carrots with thyme
  • Sautéed broccoli with garlic & mild chilli & dukah or green beans sautéed with lemon zest & hazelnuts
  • Twice cooked roast potatoes with rosemary & olives or potato dauphinoise
  • Mixed leaf salad

To finish

  • Rich chocolate cake with glazed pear & pure cream or apple tart & cream


Where possible, ingredients are from our farm or sourced locally


Here are a few previous meals we have served our guests:

  • Antipasti plate consisting of locally smoked salmon, sauteed H/F artichokes, H/F semi-dried tomatoes, H/F olives, crusty baguette
  • Roast poussin with garlic, tomato & herbs
  • Locally caught flat head tails, dredged with flour & herbs & quickly pan fried, with a wedge of lemon
  • Leg of lamb slowly roasted, in a little stock, till it falls apart.
  • broccoli sauteed with olive oil & dukha
  • asparagus simply drizzled with our olive oil
  • baby carrots roasted & tossed with goat feta
  • roasted beetroot, soft goat cheese
  • twice cooked crispy potatoes
  • Lemon & almond cake served with lemon curd, berries & cream
  • French chocolate almond cake, local strawberries, H/F vanilla ice cream & cream
  • Individual peach tart, pure cream