Please note we are offering a temporary menu during the period of government coronavirus restrictions. We look forward to bringing you our full offering as soon as restrictions ease!

Breakfasts from the World in Beeac

The Beeac Big Breakfast
You won’t be hungry all day when you start with a Beeac Big Breakfast. Two free range eggs poached, fried, or scrambled on buttered toast of either sourdough, multi-grain, or gluten free bread. Including sides of field mushrooms, home style potatoes, roasted medley tomatoes, spinach, bacon, lamb sausages, house-made baked beans.. al of them. Served with house-made tomato relish. A selection of fresh fruits will be served to finish off.

British Crumpets
An inviting feast of two large house-made crumpets served with smoked Atlantic salmon and a dill mascarpone, with the freshness of cucumber, radish and a touch of lemon followed by an aromatic chia pudding with oats crumble, pomegranates and Canadian maple syrup.

Zucchini and Corn Fritter Stack
What can be more American than corn? You won’t be disappointed with our Stars and Stripes selection comprising a zucchini and corn fritter stack sprinkler with coriander and cumin, serve atop a be of spinach and smashed avocado and garnished with tomato relish and sour cream. We bet you will start with a photo. We are sure you will remember this dish, all prepared in our kitchen in Beeac. We will finish with a dessert of Eton Mess.

Quebec Pork Terrine
An adventurous homemade pork mince rolled with bacon pieces, gherkins, seeded mustard and served with poached eggs, fresh garden herbs and petal onions all on a bed of sourdough toast. The pork ‘cretons’ will finish with a dessert of aromatic chia pudding served with Canadian maple syrup, pomegranates and oats crumble. You will order it again and recommend it to friends, we are sure.

Australian as Avocados
We haven’t forgotten our famous avocados. They arrived as seed in Australia at about the time Beeac was first settled and have become very popular over recent years. We offer this meal with smashed avocados on toast with poached free range eggs, cherry tomatoes, picked red onions, pine nuts and Meredith goat’s feta. This dish will be complimented with a sweet of Eton Mess. The early settlers in Beeac could have hardly imagined what you can enjoy now!

Honey Diplomat Granola
Straight from Europe and now available in Beeac, try a generous serve of our composition of rolled oats, almonds, sunflower seed, walnuts, coconut flakes and spices; all served with a fresh diplomat cream being a lighter version of the traditional French pastry cream. The granola is flavoured with local honey. Diced fruits in season will top this dish. A favourite for those who want a healthy start to the day. We will tempt out o finish off with a chia pudding with oats crumble, pomegranates and Canadian maple syrup.

French Eggy Bread
The French say “Ooh la la” but we say you have to try it to believe it. A sweet cinnamon sliced French toast with Italian mascarpone, harvest rhubarb and strawberry, and topped with seasonal fruit and dust of berry icing will complete this sensational dish all prepared by our French-Canadian chef. After breakfast an aromatic chia pudding will be served with Canadian maple syrup, pomegranates and oats crumble. Choose this one and we think you will say “Ooh la la” too.

Dutch Hollandaise… a Braised Pork Hock
One of the five mother sauces of find dining and we doubt that you have ever had it better before. We will make it in-house every morning and serve it on 12-hour braised ham hock, with peas, onion and potato bedding. Need we say any more… choose this dish and we think you will tell others how good it is. To finish off there will be an Eton Mess dessert.

Tradies Wrap
Scrambled egg, cheese, bacon and coffee to your liking

Egg and Bacon Roll
Egg and bacon with tomato relish and a coffee of your choice

Ham, cheese and tomato on sourdough and a freshly brewed coffee to takeaway

Chef’s Specials

Beef Carpaccio
Served with a rocket and parmesan salad, horseradish mayonnaise and soy truffle emotion

Potato and Leek Velouté
Potato and leek velouté with shaved fennel, crisp prosciutto and parmesan soup

Crumbed Quail
Five-spice crumbed quail with Dupuy lentils, spinach and burnt mayonnaise

Prawn Cocktail
Rolled in shaved cucumber with cooked prawn, creamy avocado and capsicum salsa

Grilled octopus with roasted potatoes, fennel and pomegranate salad and mayonnaise

Oven Roasted Snails
Served with garlic parsley butter crumb

Braised Beef Cheek
16-hour braised Gippsland beef cheek with mash potato, freekeh tabbouleh and gravy

Squid Ink Fettuccini
Served with grilled loligo squid and parmesan crumb

Baked Flounder
Whole oven baked flounder with mixed vegetables, steamed rice, cocktail onion and pesto sauce

Beef Wellington
Beef wellington served with truffle mash, mushy peas, parsnip remoulade and gravy

Wagyu Rump
300g grain fed marble 5+ wagyu rump served with chips, salad and a red wine jus

Crispy Skin Atlantic Salmon
Served with truffle mashed potato, steam broccolini and orange beurre blanc

Mixed seafood chowder cooked in creamy garlic and chili sauce and charred brioche

Fillet Mignon
300g eye fillet wrapped in crispy bacon, pomme puree, wilted spinach and bone marrow butter


Cheesy Garlic Bread
Melted butter, crushed garlic and mixed herbs topped with melted mozzarella on Turkish bread with a balsamic glaze

Prawn Twisters
Four whole prawns, hand rolled in crispy filo pastry, infused with chopped coriander, and garlic, served with mixed salad & sweet chilli sauce

Grilled octopus with roasted potatoes, fennel and pomegranate salad and mayonnaise


Pork Belly
Crispy skin pork belly served with seasonal greens, caramelized leek & apple sauce

Princess Chicken
Prosciutto wrapped chicken breast filled with camembert served with creamy garlic mash and seasonal vegetables, drizzled with a creamy tomato reduction

Chicken Parmigiana
Panko crumbed chicken breast layered with champagne ham, mozzarella and house-made Napoli served with chunky beer battered chips and mescaline salad with pickled vegetables

Porterhouse cooked to your liking served with our chunky beer battered chips and mescaline salad with pickled vegetables and choice of sauce

Grilled Lamb Rump
300g rump with mash potatoes, cous cous, spinach, pomegranates and sweet potato puree

Penne pasta, bacon, mushroom in a creamy garlic sauce

Fish and Chips
Five pieces of flat-head fillets served with chunky beer battered chips, pickled vegetables, mescaline salad & house-made tartare sauce with grilled lemon to compliment

Beetroot Salad
Heirloom roasted beetroots, toasted walnut, Meredith fetta and mescalin salad

Little Farmers

12 years and under.
All meals come with small soft drink and ice cream with topping.

Chicken Strips and Chips
Battered chicken strips served with chunky chips & tomato sauce

Home-made beef patty with American cheddar cheese in a burger bun with tomato sauce served with chunky chips

Fish and Chips
Two battered flathead fillets served with chunky chips & tomato sauce


Sticky Date Pudding
House made sticky date with toasted walnuts, butterscotch sauce and salted caramel ice cream

Deconstructed berry cheesecake with hazelnut crumbs, berry coulis and vanilla ice cream

Open Hours

Mon – Fri: 11:30am – 11:00pm
Sat – Sun: 8:00 am – 11:00 pm

Restaurant Hours

Breakfast: 8:00am – 10:30am (Weekends only)
Lunch: 11:30 pm – 2:30 pm
Dinner: 5:30 pm – 8:30 pm


87 Main Street,
Beeac, Victoria

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