Food

Our food menu celebrates producers who focus on sustainable land management and the philosophy of consuming introduced wild animals and weeds.

We focus on organic, bio-dynamic, and regenerative food production and the inclusion of indigenous food.

All our food is sourced, grown, and produced within Victoria.

Most of our produce is grown in The Chewton Garden owned by our Chef Alexander & his wife, Dani Marano. We’re happy to welcome to the team our head gardener, Mel Willard.

Outside of this, producers we are currently using are - Day’s Walk Farm, Wombat Forest Farm, Dreaming Goat Dairy, How Now Cow’s Milk Dairy, Long Paddock,
Dama Dama Wild Venison, Castle Estate, Mount Martha Mussels, Chooks at the Rooke.

As always, we can offer our menu in pescetarian, vegetarian or vegan format upon request. We will also work to cater for complex dietary requirements upon request and ask you to contact the restaurant directly before booking. Please note, FODMAP menus are not possible for us to achieve. Sorry for any inconvenience.

Bar Midland is happy to announce that reservations are open until the end of 2024.

Bar Midland is open for dinner on Friday & Saturday evenings and lunch on Saturday & Sunday.

October 7-Course Menu - $125 per person.

October 4-Course Menu(available Saturday & Sunday lunch) - $95 per person.

Our Supper Club Menu is always available for walk-ins in need of snacks.

Sample 7-Course Menu.

Sample 4-Course Menu.

Sample Supper Club Menu.