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 Winter Menu

To start

Antipasto board: prosciutto/terrine, 3 local cheeses, dried figs, olives or Soup of the day

The main

  • Roast free range chicken HF apple cider & cream or slow-braised Torello Farm brisket or pan fried fish of the day with leek
  • Roast baby heirloom carrots or roast pumpkin drizzled with dukah & yogurt or roast beetroot with salted ricotta
  •  Spinach sautéed with nutmeg or broccoli with almonds & lemon zest or brussels sprouts, bacon & hazelnuts
  • Gratin potatoes or mashed potato
  • Mixed leaf salad

To finish

  • Ginger chocolate tart with roast HF pears & cream or
  • Lemon & almond cake, cream

 

  • OR  Something simple served with mixed leaf salad
    • Pork & fennel sausages braised with white beans, tomatoes & crispy kale
    • Pumpkin, pea & leak risotto
    • Pasta with meat ragu or mushrooms, onion & garlic

Vegetarian options on request

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
  • Rich chocolate cake with glazed pear & pure cream