Our cuisine

Radio Springs Hotel offers a great range of fresh seasonal dishes prepared by Chef Jarred Simmonds on Fri - Sun dinners and Sat - Sun lunches. We also feature  vegetables from our very own kitchen garden as much as possible.

 

Every Thursday night is THAI night and Bancha Rienkham prepares a fantastic authentic Thai menu.

 

> BOOKINGS are preferred for planning purposes. Please call 5348 5562
Kitchen opens for Lunch from 12PM & Dinner from 6PM.

Instagram
  • Roast for two!! 400g Dry rubbed Scotch steak with honeyhellip
  • Our apprentice Dylan preparing lemon tarts fresh for tonight Comehellip
  • chefjsim preparing 25 kg organic beets and red onions forhellip
  • Gin cured salmon roast beetroots celeriac remoulade and beet reductionhellip
  • St Agur cheese board 16 stagur cheese dessert radiospringshotel
  • Fresh filleted Tassie salmon ready for curing salmon gravlax radiospringshotelhellip
  • Chef Jarred shaving the pigs head for last Saturdays weddinghellip
  • Come in tonight and try our Tapioca pudding with rhubarbhellip
  • Lindt dark chocolate mousse orange tuile and Trewhella farm biodynamichellip

menu

MENU

 

SPRING MENU

GF = Gluten Free
V = Vegetarian

Entrées

  • Oysters:

    - NATURAL half dozen $18; One dozen $33 - KILPATRICK half dozen $22; One dozen $38

  • Marinated Barfold olives (GF, V)$6

  • Chicken liver parfait $16

    Chicken liver parfait with Sprout Bakery sourdough and preserves (GF bread available)

  • Seared beef tataki with horseradish$15

    Seared beef tataki with horseradish, black bean and purple Congo crisps (GF)

  • Roast beetroot and gin cured salmon$15

    Roast beetroot and gin cured salmon with celeriac remoulade and lime (GF)

  • Miso glazed eggplant with wakame$14

    Miso glazed eggplant with wakame, spinach and sesame salad (GF, V)

  • Salad of balsamic roast beetroots$14

    Salad of balsamic roast beetroots, Meredith goat’s feta and toasted almonds (GF)

Main

  • BRAISED PORK SCOTCH$28

    Braised McIvor pork scotch, Mt Zero French lentils, sautéed greens, pickled red cabbage, apple and trotter sauce (GF)

  • Roast Hazeldene chicken breast$28

    Roast Hazeldene chicken breast with spiced pumpkin mash, cavolo nero, shaved sprouts, toasted almonds and amaretto sauce (GF)

  • Pumpkin risotto$26

    Pumpkin risotto with sage and candied walnuts (GF, V)

  • Braised Green Hills lamb shank$30

    Braised Green Hills lamb shank with dried fruits, preserved lemon, moghrabieh and masala

  • Green Hills beef porterhouse$34

    Green Hills beef porterhouse with roast beetroot and Meredith goat’s cheese salad and purple Congo potatoes (GF)

  • Spring Succotash with charred corn$24

    Spring Succotash with charred corn, roast zucchini baba ganoush, grilled fennel and chives (GF, V)

  • Fresh Fish

    Fresh Fish – please refer to our Specials list Market price

Sides & Children's Menu

Sides

Dear Parents – Our guests would be most appreciative if you could supervise your children at all times. Thank you.

NO SPLIT BILLS - ONE BILL PER TABLE
(Groups who wish to pay separately are advised to transact in cash to make paying easier.)

We have EFTPOS and we accept VISA and MasterCard. We now have Pay Wave. 
We do not accept American Express (AMEX) or Diners Club. 

For large group bookings please talk to us or email us about set menus

On Thursday nights we offer a THAI menu only
The general menu (except Desserts) is NOT available on Thursday nights.

1 High St, LYONVILLE Vic. 3461 Australia (Cnr High & Main Sts) Tel: (03) 5348 5562

Copyright (c) Radio Springs Hotel All Rights Reserved 

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