Got a hankering for a juicy burger to go with a pale ale? We’ve got you covered. But if your beer and food matching tastes are a little more sophisticated, you’re going to be satisfied, too.
The centrepiece of our kitchen is the wood-fired oven. And it’s not just good for pizza – although it is excellent for getting charry, chewy perfection on the bases of our tasty range. Whole beasts are cooked in there, as are some vegetables. Being prepared low and slow over wood and stone gives food an earthy flavour that elevates a dish.
As far as ingredients go, head chef Nigel Brown has been collaborating with local producers to ensure what comes over the pass is fresh, seasonal and delicious. It really is the best of northern Victoria on a plate.
Of course, our kitchen team can cater for special occasions and dietary considerations, but please do let us know when you book so we can look after you properly. We also have a kids’ menu to keep smaller members of the family satisfied.
OUR HEAD CHEF
In charge of the busy kitchen at Nagambie Brewery & Distillery is Nigel Brown. Nigel’s practised his tasty craft at a number of Melbourne pubs, including the Middle Park Hotel and the Newmarket, but in the country, surrounded by outstanding local producers, he’s taken it to the next level.
Not that he’s going to scare you with a whole lot of foams and fuss. His style is to create tasty, approachable food with a soupcon of flair, all of it perfectly suited to accompany our beers.
Working in a kitchen in the country has allowed Nigel to stretch his culinary wings. He’s been collaborating with local producers to bring freshness, seasonality and creativity to the plates our visitors enjoy. Plus, he’s been upping the sustainability ante by using brewery byproducts in the kitchen. Wastage from the distilling of gin is used to make syrup for the housemade, seasonal fruit chutney, while milled pale ale malt goes into the starter for the house bread, giving it the aroma of freshly poured beer and a taste not unlike soft manchego.
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