Menu — the board out front at Ironbark Estates
A short list drawn from the King Valley and the Ovens district, changing most weeks at Ironbark Estates.
Starters, mains and something sweet
The board changes most weeks with what comes down from the King Valley and the Ovens district, so a dish listed here may already have shifted by the time you visit.
There is no bar attached to it — the counter pours tea, coffee, lemonade and cold water through both the dining room and the card hall.
Portions run generous rather than fussy, in keeping with a room that used to feed a rail yard's worth of workers rather than a dinner party.
Starters
Pumpkin soup, chestnut soup, a small ploughman's plate
Mains
Ovens trout, King Valley polenta, Gippsland lamb shoulder
Sweets
Chestnut tart, sticky date pudding, lamingtons
How a table for dinner is booked
Ring the house or use the counter to book a table for supper, ideally a day ahead on busier evenings.
A supper booking does not include a seat at the felt — the two rooms run on separate bookings entirely.
The kitchen takes last orders well before midnight, regardless of how late the card hall runs on.
Supper is paid at the table on the night; chips at the felt are never used to pay for a meal.