Bittern Cottage Restaurant

Most Recent Review

“This idiosyncratic, slightly old-world haven of provincial France won’t appeal to everyone but those in favour of earthy, honest food – and the kind of service where the host greets you in the car park – will love it." .. The Age Good Food Guide 2009

“Chef-owners Noel and Jenny Burrows have been serving honest provincial food to a faithful crowd for thirty years. The set menu changes twice a season and may start with cold beef, pickled home-grown plums, grilled zucchini and romesco sauce. Follow with slow-cooked duck breast, crisp beans and Red Hill morello cherries, and conclude with a trio of seasonal fruit ice-creams. And, like dinner at a friend’s, you can bring a bottle of wine without fear of corkage." ... The Age Good Food Guide 2010

b y o – no corkage

Bittern Cottage is b y o only, (including soft drinks) – we do not charge corkage.

Seasonal Set Menus and Opening Times

Bittern Cottage has two menus each season as Early Season and Late Season meals

- each set menu continues for six or seven weeks.

We are open for Friday Dinner and Saturday Dinner.

Friday dinners (two courses) are $48 and Saturday dinners (three courses) are $64.

* We can open for groups of ten or more at any time - please book one month ahead.

Bookings - Menus and alternative dishes

Please ring Jenny or Noel on (03) 5983 9506 between 9.00 a.m. and 9.00 p.m.

Details of current, future and alternative dishes are available when you book.

Provincial Cuisine

We first visited France and Italy many years ago and will be returning next year to recapture the experiences of shopping for produce at open air village markets to cook for our evening meals, and, above all, we look forward to also dining at small family restaurants to discover again some of the traditional regional dishes of Southern France and Northern Italy. . . . . . . . . . Jenny and Noel Burrows.