THE GREENHOUSE

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.

OUR MENUS

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

BREAKFAST

  • Morning Farm Bowl

    Toasted gluten-free granola, packed with puffed grains, nuts and seeds, local honeyed yoghurt and stone fruits.

    $17
  • Farm Burger

    Fresh Pastures smoked bacon and Kurrafalls Farm free range fried egg served with a toasted brioche bun and fried polenta chips.

    $19
  • Homestead Pancakes

    Buckwheat pancakes with poached local stone fruits, Greenhouse honeyed ice cream and Mr Eastwood’s hazelnut crumble.

    $17
  • Farm Eggs

    Two Kurrafalls poached eggs, garden wilted greens with dukkah on toasted rye sourdough.

    $15
  • Benedict Bowl

    Smoked cottage bacon, two poached eggs, avocado, rainbow chard spinach, hollandaise with toasted Turkish toast.

    $25
  • Field Farmer

    Smoked chorizo, two farm poached eggs, smoked cottage bacon, farm potato hash with wilted greens and sourdough toast.

    $26
  • Smoked Cottage Bacon

    $5
  • Pork Chorizo

    $6
  • Lamb Chorizo

    $6
  • Housemade Beans

    $5
  • Heirloom Tomatoes

    $4
  • Mushrooms

    $4
  • Polenta Chips

    $6
  • Half Avocado

    $4
  • Hollandaise

    $2

LUNCH

  • Producer’s Bowl (v)

    Farm bowl with charred zucchini, pickled beetroot, garden spinach, roasted pumpkin, Second Mouse feta, and preserved lemon oil with puffed grains and seeds.

    $15
  • Lamp Chop (gf)

    300 gram Narambon lamb T-Bone chop with charred zucchini and eggplant.

    $22
  • Wagyu Rump (gf)

    Charred Wagyu rump cooked sous vide medium with a side of hand cut farm potatoes and a pickled and burnt onion jus.

    $33
  • Pork Belly (gf)

    Twice cooked Fresh Pastures pork belly, farm beetroot, garden greens with avocado and charred local stone fruits.

    $20
  • Crumbed Chicken

    Quinoa and dukkha crumbed chicken, heirloom cherry tomatoes, Second Mouse feta, kale pesto and garden greens.

    $18
  • Kurrafalls Egg Tart

    Housemade puff pastry tart with chorizo, feta, garden tomatoes, and greens. Served with a side of hand cut farm potatoes.

    $16
  • Gnocchi

    Handmade potato gnocchi with slow braised lamb, garden vine tomatoes and Kurrafalls olives with Grana Padano.

    $19
  • Greenhouse Fritter (v)

    Quinoa, farm peas and potato crusted fritter with whisked lemon quark and a poached egg.

    $15
  • Lamb Burger

    Farmer Dan’s pulled lamb, beetroot, hummus, spinach, and Second Mouse feta cheese on The Greenhouse’s own Turkish bun. Served with a side of rosemary salted farm potatoes.

    $19
  • Greenhouse Bread

    Housemade sourdough with Greenhouse dips.

    $10

DINNER

  • Entree

    0
  • Three Little Pigs (GF)

    Three textures of Fresh Pasture pork, confit belly, parfait, rillettes, pea and pig puree and peach and rosemary jelly.

    $14
  • Twice Baked Souffle (V)

    Second Mouse Cheese henry souffle, braised pear, garden spinach leaves, lemon oil and hazelnuts.

    $15
  • Harvest Bowl (V)

    Charred zucchini, pickled beetroot, garden greens, pumpkin, feta, perserved lemon oilwith puffed grains and seeds.

    $12
  • Greenhouse Bread

    Housemade sourdough with Greenhouse dips.

    $10
  • Farmed Venison

    Venison, scotch egg, local cherry jelly compote, pickled hazelnut and garden nasturtium.

    $13
  • Greenhouse Fritter (V)

    Qinoa, farm pea and potato crusted fritter with whisked lemon quark cheese and watercress

    $13
  • Main

    0
  • Spring Lamb

    Lamb Cutlet, whey green herb risotto, pea and mint leaf oil.

    $22
  • Wagyu Beef Rump

    Charred Wagyu rump, sous vide medium, fondant farm potato, wilted greens, with beer and garlic root soil and jus.

    $36
  • Barramundi

    Poached barramundi fillet in red peper broth, potato onion thyme puree, farm beans and Millthrope saffron citrus rouille.

    $26
  • Gnocchi (V)

    Gnocchi, charred farm corn ad pumpkin with garden sage in a saffron burnt butter and Grana Padano.

    $20
  • Chicken Breast (GF)

    Confit Chicken, crispy polenta, farm beans, beetroot puree, pancetta cumb and jus.

    $21
  • Pork Loin

    Roasted pork loin, miso caramel, onion potato puree, black sesame, garden bok choy and pickled beetroot.

    $23
  • Sides

    0
  • Homestead (GF,V)

    Slow-cooked carrots, ewe's milk feta, smoked hazelnuts and miso caramel.

    $10
  • Hand Cut Potatoes (GF,V)

    Hand cut farm potatoes, seasoned with rosemary and garlic salt.

    $10
  • Field (GF,V)

    Charred pumpkin, pepita dukkah and burnt butter.

    $10
  • Super Bowl

    Mixed grains, farm greens, hazelnut salad, goats's milk yoghurt and cucumber.

    $10
  • Harvest (GF)

    Smashed peas, pancetta and onion puree mash.

    $10
  • Dessert

    0
  • Panna Cotta (GF)

    Millthrope saffron panna cotta, peach sorbet, praline and basil meringue.

    $14
  • Fig Clafoutis (GF,V)

    Warm fig clafoutis, yoghurt ice cream and garden nasturium.

    $15
  • Éclair (V)

    Salted caramel eclair, candied hazelnuts and lemon thyme.

    $13
  • Quark Cheese Cake (V)

    Honeycomb baked cheese cake, with quark ice cream, candied rosemary and hazelnuts.

    $14
  • Chocolate Parfait (GF, V)

    Chocolate parfait, cherry sorbet, dark chocolate brownie, liquorice gel and chocolate mint soil.

    $14
  • Cheese Platter (V)

    Second Mouse Cheese plate, henry, camembert, robbie blue, cherry jelly, hazelnut oat crackers and handmade lavosh.

    $22

OPENING HOURS

BREAKFAST

Monday – Friday:
7am – 10.00am

Saturday – Sunday:
7:00am – 11:00am

LUNCH

Monday – Sunday:
12:00pm – 2:00pm

DINNER

Tuesday – Saturday:
5:30pm – 8:30pm

CONNECT WITH US

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