Hargreaves Hill launches Seasonal Menu
Hargreaves Hill has launched a seasonal menu at its restaurant in the Yarra Valley, to coincide with Good Beer Week.
The dishes feature the best ingredients from the region, that complement the brewery’s beers and malts.
Director Simon Walkenhorst is particularly interested in American brewing techniques which are reflected in some of the handcrafted ales, and as a result, the new menu features some Americanisms including a 10-hour house-smoked Texas dry rubbed brisket and, the smoky black-eyed bean, caramelised onion and walnut burger with sweet potato fries.
The restaurant champions local, seasonal produce and is even smoking some of the ingredients with applewood from Candlebark Farm.
Beth Williams, owner and general manager at Hargreaves Hill, says: “We’ve been experimenting during the summer months and have now designed a well-rounded experience that we’re really pleased with. We have included vegetarian, vegan and gluten-free dishes so that we can cater for a range of diets and, have worked closely with local suppliers to bring you the best quality ingredients from the region.”
The menu includes a selection of beer snacks including Extra Special Bitter battered onion rings; sharing plates such as smoky chicken and chorizo tacos, larger plates featuring a 21-day dry–aged Black Angus rib-eye and; smoked low and slow options for example the 4-hour slow-roasted pork belly; as well as sides and sweets. Desserts include homemade cinnamon doughnuts; a triple chocolate malt brownie and; a hot apple crumble with spiced rum and raisin ice cream.