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OUR FOOD

While beer and spirits are at the heart of what we do, there’s another branch to our impressive tree, and that’s our food.

It’s generous and tasty, offering something for every palate. It’s food to be enjoyed with family and friends – and especially with a beer.

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 Food @ Nagambe Brewery
Wood fired pizza at Nagambie Brewery

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.

OUR MENU

SHARE

BEER BATTERED ONION RINGS, SWEET CHILLI SAUCE 7
CHIPS, CHIPOTLE MAYO 9
CHIPS, CHEESE GRAVY 11
NACHO FRIES, BEEF CON CARNE, CHEESE, SOUR CREAM, JALAPENOS 14
CORNBREAD WAFFLE WITH MAPLE BUTTER 9
SAUTEED BROCCOLI, SNOWPEAS, BEANS, ROASTED PEPPERS & CAPER SALSA 9
CHOPPED SALAD, ONION, RADISH, TOMATO, CELERY, CAPSICUM, APPLE CIDER DRESSING 9

DON’T SHARE

MOROCCAN CHICKEN SKEWERS (3), FLAT BREAD, SUMAC YOGHURT, PICKLED ONION, CORIANDER

28

350GRM RUMP STEAK, PORCINI MUSHROOM SAUCE

30

SEAFOOD FRITTO, TEMPURA WHITING, PRAWNS, CALAMARI, CLAM MEAT, SNOW PEAS, CARROTS, TARTARE SAUCE

30

BREWER’S BURGERS

THE OG BURGER, ANGUS BEEF, CHEESE, TOMATO SAUCE, PICKLE

15

ANGUS BEEF, CHEESE, BACON, LETTUCE, TOMATO, ONION, KETCHUP, MAYO, AMERICAN MUSTARD

16

CRISPY CHICKEN THIGH, CHEESE, CABBAGE SLAW, PICKLED RED ONION, CHIPOTLE AIOLI

16

CHILLI PULLED PORK, HAM, CHEESE, PICKLED JALAPENO, CORIANDER, AMERICAN MUSTARD

16

VEGGIE BURGER, CHEESE, TOMATO, BEETROOT, LETTUCE, ONION, MAYO [VEGAN OPTION ADD $1]

15

WOOD FIRED PIZZA

MARGHERITA
TOMATO PASSATA, FRESH BASIL, BUFFALO MOZZARELLA

16

THREE CHEESE
MOZZARELLA, PARMESAN, PROVOLONE, GARLIC SAUCE

16

POTATO
POTATO, LEEK, MOZZARELLA, TARRAGON, GARLIC SAUCE

17

HAM & PINEAPPLE
TOMATO PASSATA, SMOKED HAM, PINEAPPLE

18

SALAMI
TOMATO PASSATA, HOT SALAMI, PEPPERS, JALAPENOS

18

MUSHROOM
WOOD ROASTED MUSHROOMS, PROVOLONE, SAGE

18

CHICKEN
BBQ CHICKEN, MOZZARELLA, SPRING ONION

19

PRAWN & CORN
CHILLI GARLIC PRAWNS, CHARRED CORN, PRESERVED LEMON, CORIANDER

22

LAMB
ALE BRAISED LAMB, MOZZARELLA, ROASTED PEPPERS, RADISH, OREGANO, GARLIC SAUCE

22

DESSERT

BELGIAN WAFFLE, CHOC ICECREAM, ALMOND PRALINE, MAPLE SYRUP

12

BERRY TRIFLE, RED JELLY, CUSTARD, SPONGE, CHANTILLY, STRAWBERRIES, SHERBET

12

WAFFLE CONE, CHOC SAUCE, VANILLA/CHOC ICECREAM

5

OUR KITCHEN SENDS FOOD WHEN READY
KITCHEN COOKING TIL 9PM
WE PAY OUR STAFF LEGIT, 10% SURCHARGE APPLIES ON PUBLIC HOLIDAYS

DUE TO COVID REQUIREMENTS ALL GUESTS MUST CHECK IN TO DINING VENUES. PLEASE EITHER SCAN THE QR CODE AND FOLLOW THE PROMPTS OR GO TO THE URL BELOW TO CHECK IN. ALL INFORMATION HELD WILL BE DELETED AFTER 28 DAYS. NO INFORMATION WILL BE USED FOR PROMOTIONAL MATERIAL. THANKS VERY MUCH FOR YOUR ONGOING
SUPPORT.

DRINKS

BREWED

   
ON TAP POT/SCH

POT

SCH

NAGAMBIE BROWN ALE – SEASONAL

6.5

9.5

NAGAMBIE AMBER ALE – TB1

6

9

NAGAMBIE IPA – TB2

6.5

9

COLONIAL BERTIE CIDER

5

7.5

RAVENS JUICY IPA

6.5

9

BRICK LANE RED HOPPY

6.5

9

CARLTON DRAUGHT

5.5

7.5

DISTILLED

 
VODKA  
3608 SINGLE BATCH VODKA COMING SOON
HIPPOCAMPUS 11
BELVEDERE 11
HARTSHORN SHEEP WHEY 13
GIN  
3608 CLASSIC DRY 10
FOUR PILLARS RARE DRY 12
APPLEWOOD DRY 13
MOUNTAIN 15
BROOKIES SLOW GIN 12
TEQUILA  
OCHO BLANCO 2015 14
CASAMIGOS REPOSADO 15
CUERVO RESERVA DE LA FAMILIA 26
RUM  
APPLETON RESERVE BLEND 12
ENGLISH HARBOUR 10YO 30
ANGOSTURA 1919 14
RON ZACAPA GRAN CENTANARIO 23YO 16
PLANTATION 3 STAR 11
PAMPERO ANNIVERSARIO 18
AMERICAN WHISKY  
BLANTONS RESERVE 13
BUFFALO TRACE 11
EAGLE RARE 10YO 13
GENTLEMAN JACK 12
HUDSON NEW YORK BABY BOURBON 22
KOVAL BOURBON 20
WILD TURKEY RYE 10
WOODFORD DOUBLE OAKED 16
WORLD WHISKEY  
CANADIAN CLUB 12YO 11
JAMESON 11
ARCHIE ROSE WHITE RYE 12
AULTMORE 12YO 14
AUCHENTOSHAN THREE WOOD 16
BALVENIE CARIBBEAN CASK 18
DALMORE CIGAR 22
BUSHMILLS 16YO 22
NIKKA FROM THE BARREL 22
NIKKA COFFEY GRAIN 20

3608 DISTILLERY – CLASSIC DRY

MADE HERE, BY US. ITS A NO FUSS OLD SCHOOL ENGLISH STYLE GIN. WITH A CONCOCTION OF CITRUS, CORIANDER, ORRIS, ANGELICA & CARDAMOM. DAMN GOOD

$10 A NIP

TAKEWAY $30 200ML $75  700ML

THE NAGAMBIE BREWERY RANGE

LAGER

INSPIRED BY TRADITIONAL EUROPEAN LAGERS THAT ALSO PAYS HOMAGE TO MODERN AUSTRALIAN LAGERS. IT IS CRAFTED TO BE DRY & CRISP ON THE PALATE WITH A SOFT & SLIGHTLY FRUITY HOP FINISH.

4.8% ABV 5.5 7.5

PALE ALE

CREATED AS AN ALL–DAY SESSION BEER WITH A TROPICAL, CITRUSY FINISH. THE NOSE IS SUPER FLORAL AND THE HOP FINISH IS WELL ROUNDED, RATHER THAN A BIG, DRY PUNCH IN THE FACE.

4.6% ABV 5.5 7.5

FERMENTED

SPARKLING G

B

THE BEND MOSCATO NAGAMBIE

8

35

PREECE PROSECCO NAGAMBIE

9

45

MITCHELTON CUVEE NAGAMBIE

10

50

BARNADOWN RUN SPARKLING SHIRAZ HEATHCOTE

70

MOET ET CHANDON NV EPERNAY FRANCE

120

WHITE
PREECE PINOT GRIGIO 2019 KING VALLEY

9

45

JASPER HILL ‘GEORGIA’S PADDOCK’ SEMILLON 2015 HEATHCOTE

81

MITCHELTON ‘BLACKWOOD PARK’ RIESLING 2018 NAGAMBIE

10

50

DALFARRAS ALBARINO 2018 TABILK

57

THE BEND SAUVIGNON BLANC 2019 NAGAMBIE

8

38

STONE DWELLERS ARNEIS 2016 STRATHBOGIE RANGES

40

MITCHELTON CHARDONNAY 2018 NAGAMBIE

10

50

DAVID TRAEGER MARANOA VERDELHO 2017 NAGAMBIE

60

SUTTON GRANGE ESTATE VIOGNIER 2013 BENDIGO

76

MITCHELTON ‘AIRSTRIP’ MARSANNE, ROUSSANE, VIOGNIER 2016 NAGAMBIE

10

50

ROSE

PREECE GRENACHE ROSE 2019 NAGAMBIE

9

45

RED

PREECE PINOT NOIR 2018 YARRA VALLEY

9

45

MCIVOR MERLOT 2014 HEATHCOTE

65

SAM MIRANDA TEMPRANILLO 2013 KING VALLEY

70

SANTA & D’SAS NUOVO ROSSO 2017 KING VALLEY

60

MITCHELTON SHIRAZ 2018 NAGAMBIE

10

50

MITCHELTON HEATHCOTE SHIRAZ 2017 HEATHCOTE

60

PREECE CABERNET SAUVIGNON 2017 GREAT WESTERN

9

45

HALF BOTTLES (375ML)

MITCHELTON THE ESTATE COLLECTION CHARDONNAY NAGAMBIE

35

MITCHELTON THE ESTATE COLLECTION SHIRAZ NAGAMBIE

35

RESERVE

2013 PRINT SHIRAZ NAGAMBIE

160

2004 PRINT SHIRAZ NAGAMBIE

200

2014 TALTARNI RESERVE SHIRAZ CABERNET PYRENEES

140

2014 EASTERN PEAKE WALSH BLOCK SYRAH BALLARAT

90

DESSERT & FORTIFIED
TAHBILK GRAND TAWNY NV NAGAMBIE LAKES

16

120

VISIT OUR MATES AT MITCHELTON

WE DON’T MAKE WINE, BUT OUR FRIENDS DO. GO SEE THEM TOO. THEY HAVE ALL SORTS OF COOL STUFF INCLUDING CELLAR TOURS, ABORIGINAL ART & A HUGE TOWER!

IT’S ABOUT 15 MINUTES DOWN THE ROAD AT 470 MITCHELLSTOWN RD, NAGAMBIE

MAKE A BOOKING

Make sure you don’t miss your spot! Book a table now.

BOOK A TABLE

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