Eucalypt Bay18+
Dinner

Menu — what's cooking this week

A short list we change often, drawn from the district around Colac.

What we're cooking

Starters, mains and something sweet

We change the board most weeks with whatever's good from the district around Colac and the Otway Ranges behind it.

We don't run a bar in either room — tea, coffee, lemonade and cold water carry the table instead.

We book dinner apart from a seat at the felt, and we close the kitchen well before the card room does most nights.

A card table set for euchre with chips stacked in front of each empty seat

Starters

Barongarook pumpkin soup, a small ploughman's plate

Mains

Otway lamb shoulder, saleyards beef pie, roast district potatoes

Sweets

Colac apple pie, sticky date pudding, lamingtons

Booking dinner

How we take a table for dinner

  1. We ask that dinner be booked ahead, especially Friday and Saturday when the room fills fast.
  2. A dinner booking with us doesn't include a seat at the felt — the two rooms run separately.
  3. We take last orders in the kitchen well before the card room finishes for the night.
  4. We settle dinner at the table on the night — chips from the card room aren't used to pay for a meal.