Sun-filled with an abundance of plant life and a well-crafted interior, The Greenhouse provides an idyllic refuge to relax, chat and celebrate the things that make life great.

You can plant yourself along the bench overlooking the grounds of The Greenhouse of Orange, while enjoying the fragrant aroma of perfectly roasted coffee or perhaps you’d rather watch the sunset with a distinctive cocktail, freshly garnished from our garden.

Our menu has been lovingly crafted, with input from our local farmer friends, as a celebration of the best in local and regional produce. And, nothing complements produce grown in our backyard better than the finest in local cool climate wines, craft beers and ciders made from Orange apples.


Members of The Greenhouse receive a 10% discount on the marked price.


  • Morning Bowl

    A bowl of gluten-free granola, packed with grains, nuts and seeds with poached pear and local honeyed yoghurt.

  • Bacon and Egg Roll

    Hormone free smoked cottage bacon, fried Kurrafalls Farm free-range egg, served with The Greenhouse greens and relish on a toasted brioche bun.

  • Ploughman's Tostie

    Grilled Sourdough bread, lamb salami, Second Mouse brie, Kurrafalls egg, radish and carrot top pesto.

  • Breakfast in Bed

    A beautiful wreath of locally smoked salmon, quark cheese, pickled quince, crunchy muffin croutons and fresh rocket surrounding a free-range poached egg.

  • Farms Eggs on Toast

    Two fresh farm eggs and wilted greens on The Greenhouse’s signature rye bread.

  • Eggs and Ham

    Smoked ham, avocado, turmeric sourdough, finished with feta.

  • Field Breakfast

    A breakfast smash! Farm potato, renowned M&J lamb rissole, apple and rosemary pork sausage, Fresh Pastures cottage bacon, baked beans and two poached eggs.

  • Harvest Bowl

    Healthy combination of leafy greens, barley, avocado, boiled egg, beetroot hummus and mixed herbs served with flat bread.

  • Homestead Baked Brekkie

    Chorizo sausage, free-range egg and smoky paprika passata sauce baked in a copper baking pan and served with fresh feta and toasted sourdough fingers.

  • Benedict Bowl

    Smoked cottage bacon, free-range poached eggs, avocado, rainbow Swiss chard spinach, drizzled in The Greenhouse’s own hollandaise sauce and served with Turkish toast.

  • Pancakes

    Fermented cow milk pancakes served with poached rhubarb, honey ice cream and candied cinnamon hazelnuts.

  • Farmer Dan's Lamb

    Smoked Narambon Lamb bacon, lamb Chorizo, potato pancake, heirloom tomato, grilled haloumi and lamb rissole.



  • Producer’s Bowl

    A healthy mix of grains, baby beets, roast pumpkin, kalettes, chickpeas, spinach and quark cheese.

  • Beef Gnocchi

    Handmade gnocchi using the finest King Edward potatoes, an Angus short ragu and drizzled with lovage oil from our garden.

  • Chicken Clay Pot

    Kurrafalls Farm free-range chicken and olives, pancetta, thyme from our garden and roast vegetables.

  • Loin of Lamb

    Rolled in garlic, rosemary and lemon rind slow roasted with farm potato and baby fennel.

  • Wagyu Rump

    Charred wagyu rump with silverbeet chard from our garden, hand-cut farm potato with rosemary salt.

  • Pork Tenderloin

    Pork tenderloin with crackling, fermented cabbage with roasted apple chutney and parsnip on the side.

  • Farmer Joe

    Angus beef cheek, caramelised onions, garden harvest, brie, farm potato on The Greenhouse’s own seeded bun.



  • Entree

  • Cured Carpaccio

    Cured lamb carpaccio with Direct Harvest pickled pumpkin and beetroot and Greenhouse-made radish.

  • Lamb Gnocchi

    King Edward potato gnocchi with slow cooked lamb, garnished with a preserved lemon and lovage oil.

  • Greenhouse Vegetrianism

    Quark cheese, pumpkin and silver beet cannelloni with carrot top pesto.

  • Risotto

    A pearl barley risotto with asparagus, quark, parmesan and mint oil.

  • Terrine

    Foraged mushroom soil, chicken terrine served with quince jelly, fresh kale and spiced bread.

  • Soufflé

    Double baked feta soufflé with braised pear, spinach leaves and lemon oil.

  • Main

  • Wagyu Rump

    Char-grilled Wagyu Rump, saffron cup gratin, celeriac, cavolo nero and marrow jus.

  • Barramundi

    Barramundi fillet, fioretto, fennel puree, black radish, Gascony butter and miso.

  • Venison

    Venison loin cooked in hay, baby beetroot, potato griddle cake and mustard greens.

  • Lamb Belly Rib

    Lamb belly riblets, pearl barley, silver beet chard, fresh herbs, nut crust and turnip.

  • Spring Lamb

    Horseshoe shape lamb cutlets, pea leaf oil, crunchy deep fried gnocchi, grilled spring onions.

  • Chicken Breast

    Free-range chicken breast with young pine, cauliflower milk, pear paper, baby turnips and horseradish.

  • Pork Loin

    Pork tenderloin, mustard and oregano crumb, fennel puree, asparagus, fermented red cabbage and Small Acres apple cider glaze.

  • Sides

  • Hand Cut Potatoes

    Hand cut farm potatoes, seasoned with rosemary salt.

  • Pumpkin

    With fermented honey, fetta, coriander and chilli.

  • Cauliflower

    Curried cauliflower florets, preserved lemon and yoghurt dressing.

  • Carrots

    Heirloom carrots, smoked yoghurt and cilantro.

  • Super Bowl

    Wilted greens and Brussels sprouts.

  • Fennel Mash

    With a thyme butter.

  • Dessert

  • Panna Cotta

    With rhubarb gel, sorbet and rosemary biscotti.

  • Warm Apple Clafoutis

    Apple clafoutis, vanilla bean ice-cream and quince compote.

  • Éclair

    With hazelnuts, salted caramel and lemon thyme.

  • Baked Yoghurt

    Baked fermented yoghurt with rhubarb syrup and citrus caviar.

  • Chocolate Parfait

    Baby beetroot with Origin organic chocolate, yoghurt ice cream and chocolate soil.

  • Cheese Platter

    Second Mouse Robbie Blue, Camembert, Henry and Quark with spiced pear chutney, honey and quince paste, oat crackers and lavosh.




Monday – Friday:
6.30am – 10.00am

Saturday – Sunday:
7:00am – 11:00am


Monday – Sunday:
12:00pm – 2:30pm


Tuesday – Saturday:
6:00pm – 9:00pm



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