Barwon Orange in Barwon Heads Menu
BREAKFAST
| Fresh Sourdough, Meredith goat’s cheese, oven dried tomato, avocado, basil pesto & apple balsamic | $19.00 |
| Toasted slices of Zeally Bay fruit loaf & lashings of butter | $9.00 |
| Toasted slices of Zeally Bay sourdough bread & choice of spreads | $8.00 |
| House made muesli, yoghurt & poached seasonal fruits | $15.00 |
| Duxelle: Mushroom, duo of poached egg, English muffin & hollandaise sauce | $18.00 |
| Salmon: Smoked salmon, duo of poached egg, English muffin & hollandaise sauce | $19.00 |
| Benedict: Siketa’s ham, duo of poached egg, English muffin & hollandaise sauce | $18.00 |
| Florentine: Spinach, duo of poached egg, English muffin & hollandaise sauce | $17.00 |
| Stack of pancakes with caramelised banana OR maple syrup and ice-cream | $15.00 |
| Scrambled eggs with fetta & spinach on sourdough | $17.00 |
| Duo of eggs, poached, scrambled or fried, on sourdough toast | $13.00 |
BREAKFAST - Sides
| Bacon, grilled chorizo, baked tomato, spinach, avocado, mushrooms, goats cheese, baked beans | $4.00 |
| Extra egg, hollandaise, ice-cream | $2.00 |
| Toastie / Roll or Roti Wrap | $3.00 |
| Ham & cheese | $6.50 |
| Grilled Siketa’s ham, tomato, mustard and tasty cheese | $8.50 |
| Bacon & egg | $10.00 |
| Egg, tomato, spinach, fetta and avocado | $13.00 |
LUNCH
| Soup of the day | $15.00 |
| Salad of the day | POA |
| House-made dip with dukkah, olive oil and balsamic. Served with flat bread and Javanese peanut crackers | $15.00 |
| Beef burger, lettuce, mayo, onion jam, cheese, tomato & chips | $19.00 |
| Chilli garlic calamari with green mango, chilli and peanut salad | $19.00 |
LUNCH - Sides
| Chips with garlic aioli | $10.00 |
| House salad with lemon vinaigrette | $6.00 |
LUNCH - Kids
| House made chicken crumbed fingers with salad and chips | $10.00 |
| Small ham and cheese pizza (Extras - $1.50) | $10.00 |
| Hamburger with cheese, tomato sauce and chips | $10.00 |
| Crispy fried fillet of fish with chips and salad | $10.00 |
| Pasta with napoli sauce and parmesan | $10.00 |
DINNER - Entrée
| Soup of the day | $14.00 |
| Salted and spicy fish croquettes with spicy sour dipping sauce | $15.00 |
| Lemongrass and chilli pan-fried calamari with minted apple and coriander salad | $16.00 |
| Goats cheese ratatouille tart with balsamic glaze | $14.00 |
| Prawn and ginger dumplings with lemon lime wasabi dipping sauce | $15.00 |
| Smoky bacon and beef terrine with toasted sourdough and eggplant chutney | $15.00 |
| Pan-fried saganaki cheese with baked egg, smoked salmon and capers | $16.00 |
| House-made dip with dukkah, balsamic olive oil, peanut wafers and wood-oven baked flatbread | $15.00 |
DINNER - Main
| Fresh fish of the day on spinach and potato tortilla, crispy prosciutto and smoky tomato salsa | $36.00 |
| Char-grilled eye fillet of beef, crispy parmesan polenta, seasonal greens and tomato jus | $38.00 |
| House smoked chicken breast char-grilled on a potato fennel puree with broccoli and lemon pepper dressing | $34.00 |
| Slow cooked pork belly in a star anise broth, soft noodles and green mango, bean shoot salad | $35.00 |
| Seafood and tomato risotto with fresh herbs and shaved parmesan | $33.00 |
| Char-grilled scotch fillet, baked Pontiac potato with chilli sour cream, seasonal greens and red wine jus | $35.00 |
| Curry of the day with steamed rice and roti bread | $28.00 |
DINNER - Vegetarian options
| Vegetarian pizza with fresh tomato, basil, ratatouille vegetables and fetta | $23.00 |
| Quinoa salad with roasted pumpkin, red peppers, toasted almonds, rocket and mustard dressing | $29.00 |
DINNER - Sides
| Chips with garlic aioli | $10.00 |
| House salad with lemon vinaigrette | $6.00 |
DINNER - Kids
| House made chicken crumbed fingers with salad and chips | $10.00 |
| Small ham and cheese pizza (Extras $1.50) | $10.00 |
| Fish and chips | $10.00 |
| Pasta with napoli and parmesan | $10.00 |
| Kids Hamburger with cheese and chips | $10.00 |
WOOD OVEN PIZZAS - Takeaway
| Extras | $3.00 |
| Gluten Free Bases | $4.00 |
| Garlic: Crushed garlic & mozzarella (Reg/Lrg) | $13.00/$15.00 |
| Pesto: Garlic, Basil Pesto & Fetta (Reg/Lrg) | $15.00/$17.00 |
| Margherita: Napoli, fresh basil & mozzarella (Reg/Lrg) | $14.00/$16.00 |
| Barwon Aussie: Bacon, egg, cheese, onion, napoli (Reg/Lrg) | $17.00/$21.00 |
| Pumpkin: Napoli, spinach, pumpkin, kalamata olives, purple onion, fetta and mozzarella (Reg/Lrg) | $19.00/$22.00 |
| The Spud: Potato, rosemary, caramelised onion, olive oil, parmesan & mozzarella (Reg/Lrg) | $17.00/$21.00 |
| Tropical: Napoli, ham, pineapple and mozzarella (Reg/Lrg) | $16.00/$19.00 |
| Barwon Orange Special: Chicken, sundried tomato pesto, purple onion, fetta & guacamole (Reg/Lrg) | $25.00/$28.00 |
| Little Bo Peep: Olive oil, garlic, lamb, sultana, pinenuts, Lemon, fresh rocket, fetta & yogurt (Reg/Lrg) | $23.00/$26.00 |
| Smoked Salmon: Napoli, spinach, salmon, capers, purple onion, goats cheese and mozzarella (Reg/Lrg) | $23.00/$27.00 |
| Capricciosa: Napoli, salami, kalamata olives, capsicum, purple onion, mushrooms & mozzarella (Reg/Lrg) | $21.00/$24.00 |
| Pig on a Pizza: salami, chorizo, ham, bacon, purple onion bbq sauce & mozzarella (Reg/Lrg) | $21.00/$24.00 |
| Tandoori Chicken: Mango chutney, tandoori marinated chicken, capsicum, cashew nuts, fresh coriander topped with spiced mango yoghurt (Reg/Lrg) | $25.00/$28.00 |
| Chilli Prawn: Chilli prawns, bacon, capsicum, onion, napoli (Reg/Lrg) | $24.00/$27.00 |
| Chips, House salad | n/a |
| Pasta of the week: Enquire with staff | n/a |
Menu Disclaimer
Nearby Greek restaurants
| Name | Cuisines |
|---|---|
| Barwon Orange | European, Mediterranean, Greek, Italian, French, Asian, Thai, Vietnamese, Spanish |
Below you'll find samples from menus of places nearby.
Nearby sample menus
Starfish Bakery (sample menu)
| House Made Toasted Muesli - served with yoghurt & poached fruit | $9.00 |
| Triple T Toastie - tuna mixed with mayo, carrots & capers, tomato & tasty cheese served with salad | $11.00 |
| Superstar Squishy - fried egg, bacon,smashed avocado, mushroom, cheese, herb mayo & HP sauce on soft roll | $12.00 |
| The Bagel - smoked salmon, dill cream cheese, mixed greens & dressing | $11.00 |
| Squishy - fried eggs, bacon & herb mayo on a soft roll | $8.00 |
| Green Eggs & Tomato - eggs scrambled with spinach & herbs on sourdough toast with tomatoes | $15.00 |
| Sourdough Toast - 2 pieces served with jam, honey, vegemite or peanut butter | $7.00 |
| Supernatural Salad - seasonal green leaves, veggies, nuts & seeds with our secret dressing | $10.00 |
| Clean Here for the full menu for Starfish Bakery |
Bakery Bar & Lounge (sample)
| Chicken Kebab Wrap | $6.00 |
| Steak Sandwich | $5.70 |
| Hamburger Works | $6.50 |
| Chicken Schnitzel | $4.20 |
| Seafood Sticks | $0.60 |
| Crumbed Fish | $4.00 |
| Pineapple | $0.40 |
| Double Cheese Burger | $6.20 |
| Clean Here for the full menu for Bakery Bar & Lounge |
Popular Menu Items
| Image | Name | Description | Cuisines |
|---|---|---|---|
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Pad Thai | If your not sure what to order at a Thai restaurant you can't go wrong with Pad Thai! Definitely one of the most popular Thai dishes that consists of noodles, dried shrimp, chicken, red chillies, tamarind and thai basil. Some restaurants are now introducing a ‘chilli beef’ pad Thai which gives a whole different texture and flavour to the dish. | Thai |
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Thai Spring Rolls | Not unlike the Chinese version, these are served in most thai restaurants you come across. Deep fried in pancake rolls, some are vegetarian and others include chicken, duck or prawns with herbs and spices. Usually served with a sweet chilli dip or a sweet plumb sauce, they are delicious as you crunch into the pastry wrapper and reveal the delicious contents! | Thai |
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Tom Yum | The most famous of Thai soups, Tom Yum is spicy and sour and utterly delicious. Served usually with prawns and chicken, the flavours are created by crushing all the herbs into a paste and stir frying in oil. To make the soup, stock is added and topped off with fresh herbs. Tom Yum Soup is often served with a bowl of steamed rice. | Thai |
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Lemongrass Chicken | It's so simple yet so delicious! Lemongrass Chicken is a fabulous dish used in soups, served with rice or packed into Banh Mi. In the markets you mayfind it on sticks to be dunked into a fresh sauce, a satay or a Nuoc Cham. The zingy lemongrass makes a lovely fresh sauce for the chicken. This is a great dish for children who might not like the spicy foods of Asian cuisines. Some Vietnamese restaurants will serve the chicken schnitzel style with the sauce on top, others fried the chicken in slices. | Vietnamese |
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French Onion Soup | Soft and delicious caramelized onions are steeped in a beautiful broth, laced with cognac and white wine, a truly warming soup that is good at any time of the year. A crouton of bread with cheese melted on the top (usually gruyere) is placed in the middle of the bowl and eaten with the soup, dunked in so that the cheese oozes all the way through the soup! | French |
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Tapas | Tapas has had a rapid rise in popularity over the last 5 years due to the sociability of eating in groups in a casual way. Lots of small dishes are provided as ‘taster’ type delights, consisting of food such as ham and cheese croquettes (croquetas), garlic prawns (gambas ajillo), patatas bravas (spiced potato, garlic and tomato baked dish), tortilla (Spanish omelette) and many others. Usually eaten with a good bottle of Spanish wine. | Spanish |
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Chorizo | A spicy hard sausage that is used in many dishes, or served on its own as part of a tapas. When fried, the deep red colour seeps into the pan (the colour comes from the smoked paprika from which the sausage is made). Can be served sliced in baguettes or included in other dishes, including potato dishes, it adds a different texture and warmth to whichever meal you have. | Spanish |
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Spaghetti and Meatballs | Traditional Italian dish, with meatballs made of minced pork and beef, herbs and minced onion and garlic, and served in a rich thick tomato based ragu sauce. Can be served sometimes with shredded fresh basil or oregano and shavings of parmesan. As with carbonara, it tends to be served with garlic bread and side salad. | Italian |
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Rillette | Rillettes are the perfect party food, great for a mid week lunch and fabulous as something to share as part of a meal. Rillettes are made by simmering meats (usually pork, duck or rabbit) for a long time until they are mouth meltingly tender and then mixed into a rich paste. Served with crusty French bread rillettes can also be made from fish such as salmon, trout or smoked fish. We also found a vegetable rillettes made from eggplant and olive - not traditional but an alternative. | French |
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Bouillabaisse | A rich and deep fish stew made from virtually any fish that you can find, originally made by the Breton and Normandy fisherman at the end of a days’ catch. The fish, heads and tails, are thrown into a huge steaming pot with saffron, garlic, tomatoes, herbs, peppers, celery, you name it. Any amount of fish and shellfish are used, but traditionally the rule is no less than five fish! Served as a steaming bowl with a rouille (a garlic style mayonnaise) and crusty French bread or baguettes. | French |
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Gazpacho | A summery cold soup, very traditional but also made in several different ways in restaurants. The base of the soup is tomato and pepper which as been blitzed from raw, and with the addition of cucumber, onions, tarragon and garlic. A dish of diced cucumber, capsicum and avocado in salsa-style is served to the side to sprinkle over your soup, along with garlic croutons. A very delicious appetiser | Spanish |
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Banh Xeo | Crispy crepes or pancakes filled with succulent and tender pork, shrimp, beansprouts and herbs are served piping hot and you are encouraged to eat them like a local by cutting them into manageable pieces and rolling them up in lettuce leaves or rice paper – dip them into the selection of dips provided by the chef such as sweet chilli or a honey and soy, but the chef will usually spring a surprise on you with his secret combination! | Vietnamese |
|
5-Spice Chicken Noodle Salad | If you like salad and you love chicken then you have to try this dish. The chicken is coated in a mixture of spices including Chinese 5-Spices, grilled and sliced and placed on top of the salad. A cross between a noodle bowl and a salad, there are a multitude of flavours and textures using soy, ginger, lime and coriander to season the salad of matchstick carrots, noodles, peanuts and usually, whatever the chef decides to put in there! Really delicious. | Vietnamese |
|
Muc Chien Gion | If you like squid, this is the dish to try. Tiny baby squid are deep fried in a special coating (the recipe is never disclosed) and served with a clean tasting spice salt, pepper and lime dip. | Vietnamese |
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Moussaka | An oven baked lasagna style dish but with the pasta being replaced by layers of eggplant. In between the layers is a delicious mix of spiced minced lamb with oregano and tomatoes. The whole dish is topped with a béchamel sauce and baked in the oven until the top is bubbling and golden. Some moussakas have a more savoury custard topping. Moussaka is made differently from restaurant to restaurant and can include sliced courgettes or part fried potato slices, depending on the chef’s recipes. | Greek |
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Kleftiko | A joint of lamb, usually a whole leg which has been slow roasted until it falls of the bone. Cooked with garlic, lemon, potatoes and onions with plenty of oregano and thyme and tomatoes. Often the lamb is wrapped in paper and sealed to keep in the flavour and left for many hours on a low heat. Very delicious and very Greek! | Greek |
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Spanakopita | A Greek savoury pastry often served as a starter or a snack, consisting of filo pastry wrapped around a filling of chopped spinach, feta cheese, onions, egg and seasoning. The dish is usually served as a triangular pastry, but some restaurants make large trays, almost pie like, and cut out wedges to serve with a mixed salad and yoghurt dip. | Greek |
|
Thai Green Curry | Thai food is famous for its curries and the Green curry is probably the most famous of the lot. Made from fresh chillies, lemongrass, shrimp paste, galangal, garlic, lime leaves and coriander, Thai green curry paste has a fabulous distinctive flavour and is mixed with coconut cream to make the curry creamy. Quite often served with green beans and pea aubergines and mountains of jasmine rice, it is a heart warming dish that is loved by Thai food fans around the world. | Thai |
|
Lamb cutlets with garlic and rosemary | Usually on every Italian menu, small trimmed lamb chops or cutlets are served steeped in fresh rosemary and garlic and pan fried or grilled. Served with sauté potatoes and vegetables, it is a hearty plate of food and delicious flavours. Tender pink lamb is enhanced by the earthy rosemary and garlic. | Italian |
|
Minestrone Soup | The classic and renowned Italian soup, comprising small pasta shapes, a rich chicken stock and finely diced vegetables such as celery, onions, tomatoes, carrots beans and herbs. Created in Ancient Roman times this soup is now served in many different ways, some finely and others much more chunky and hearty. A sprinkling of parmesan and a good basket of bread makes this really filling. | Italian |
|
Napoletana pasta sauce | An amazing vegetarian italian option. Crushed tomato, onion, garlic, basil and parmesan. Sounds simple but bursting with lots of flavour. | Italian |
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Osso Buco | A dish invented in Ancient Roman Times and perfected over the years to a more sophisticated Italian meal, consisting of cross-cut veal shanks, braised in red wine, onions, celery and carrots and served with a gremolata on the top (optional). | Italian |
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Bruschetta | Delicious slices of bread, rubbed with garlic and tomato and seasoned before grilling. Various toppings are served, the most popular being diced tomatoes and red onion with finely chopped garlic and basil. Can also be served with a pesto topping, and sometimes with roasted aubergine and mushrooms. Usually a starter, but can be purchased as a main course. | Italian |
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Boeuf Bourguignon | Another classic French dish very hearty and wholesome. A rich red wine sauce with tender braised beef, carrots, onions and cubes of bacon or pancetta really fills you up. The addition of herbs and garlic brings out the flavour of the meat to perfection. Crusty French bread is served with the meal to mop up the juices! | French |
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Pate de Campagne | Another rustic French dish, originated by farmers wives, particularly in the North of France made by using up any meat that was available, along with herbs, garlic and sometimes brandy or cognac. Usually rough cut and cooked in a terrine in the oven, served as a starter with bread and cornichons (gherkins) | French |
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Spanish Omelette | There are many varieties of the spanish omelette but the true variation only consists of eggs with potato and onions with a hint of garlic. Nowadays restaurants also serve them with capsicum and they are frequently part of a tapas platter. Usually sliced into wedges and served with bread, the Spanish often make this dish into a sandwich! | Spanish |
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Paella | Paella is served in huge circular pans, set in the middle of the table for sharing. Originating in Valencia in the l9th Century, when it was essentially a rice dish with vegetables and seafood or meat, most paellas are now mixed and include chicken, squid, vegetables, rice, saffron and white wine, with heaps of garlic! The rice is often left to ‘crisp’ up on the base of the pan and needs scraping to remove – very delicious. | Spanish |
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Lamb | ‘Chuletillas de Cordero – beautiful little tender lamb chops are cooked with a garlic and salt crust. Can be served as a tapas hot or cold, but usually served with a side dish of crispy potato cubes, marinated in herbs and garlic and fried. Very tasty. | Spanish |
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Pho | This forms part of the staple Vietnamese diet and is served in most vietnamese restaurants in Australia. Comprising a salty broth with fresh rice noodles, chicken or beef, thai basil and vegetables, it is usually served in huge steaming bowls and accompanied by a hot and spicy sauce. Mixed Pho has become more popular recently, with the main part of the dish comprising both meat and seafood. | Vietnamese |
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Cha-Ca | Originating from Hanoi in Vietnam, this dish comprises of small morsels of coated deep fried fish, which are served sizzling and coated with garlic, ginger, turmeric and other spices. It is usually brought to the table in a large hot pan for all to share, with side dishes of green beans and spring onions and a selection of dips. | Vietnamese |
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Mezze | Traditional starter of an array of small plates of Greek food, similar to eating tapas style in Spain. Regular dishes include hummus (chickpeas with garlic and tahini) taramasalata ( fish roe), felafels and kofte (spicy meatballs or cigar shaped formed meat with herbs, spice and onions), grilled octopus, grilled halloumi cheese and an aubergine salad, plus many more. Served with pitta bread for dipping and cucumber and mint tsatsiki | Greek |
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Souvlaki | An Amazing Greek dish consisting of small pieces of meat and sometimes vegetables grilled on a skewer. Check with the staff to the scale of heat as it has been know to surprise people! Be brave and add more spice with a hot chill sauce or soften the heat with garlic yoghurt or hummus | Greek |
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Baclava | Very sweet and almost ‘teeth-curling’ this is a delicious Greek pastry served as a dessert and comprising of flaky filo pastry, crisp on the outside but with a gooey filling of cinnamon spiced nuts and dried fruit bathed in honey or a sweet syrup. Whilst sold in restaurants as a dessert, it is often found in Greek delis and sandwich shops. | Greek |
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Mango Lassi | Served in most Asian restaurants, it is probably a ‘signature smoothie’ type of drink. Fresh mangoes with yoghurt and light spices poured over ice – absolutely delicious and refreshing to the palate and takes away any heat from spicy food still burning your tongue! | Asian |
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Beer | Singha and Kloster are the most consumed Thai beers. Singha was originally brewed over 80 years ago in Thailand by members of the Thai nobility. Fairly strong and ‘hoppy’ tasting, it is made from barley and has 6% alcohol content. Kloster is a much smoother beer and a little more expensive. | Thai |
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Whisky | Some restaurants in Australia serve a selection of Thai whiskies. The whisky is made from rice and is sharp and sweet, but very high in alcohol content at 35%. Mekong and Kwangthong are popular brands. It is not a cheap drink to buy, even though its cheaper in Thailand than beer! | Thai |
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Lemongrass Soda | Very refreshing drink made with lemon grass syrup and mixed with soda or sparkling water, garnished with lemon slices and served over ice. Sometimes garnished with Thai basil to give a more herby taste. | Thai |
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Thai Papaya Smash | A wonderful cocktail mainly served in the medium to larger restaurants. Made with fresh papaya, orange and a shot of tequila and dash of freshly squeezed lime it has both a bitter and sweet taste. The addition of agave nectar brings more sweetness, but sometimes you have to ask for it. | Thai |
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Chianti | In rustic Italian restaurants, you can still see empty bottles of Chianti grouped together and hanging around the bar or ceiling! Old Chianti bottles used to be covered in a basket weave, and often used to house a candle on your table, so that the wax dripped down the outside of the bottle! The wine itself is red and relatively light in comparison to heavier Italian wines such as Barolo. Chianti is produced primarily in the beautiful region of Tuscany, and is eminently drinkable! | Italian |
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Soave | Another popular wine, this white wine is produced in the Veneto region of Italy, around the city of Verona, home to many Shakespeare plays! It is comparatively dry and was once the ‘in’ drink in the 1970’s but was overtaken by Pinot Grigiot towards the 1980’s | Italian |
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Peroni | The most popular of beers served in Italian restaurants, it is not the cheapest one around but still sells more than any other. 5% alcohol, a slightly ‘hoppy’ taste but very refreshing when served in iced cold frosted glasses. | Italian |
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Kir Royale | Champagne based cocktail, with a touch of blackcurrant cordial. A kir is simply made with white wine and cordial, but the royale is always made with champagne. Usually served in a fluted champagne glass using house champagne. A great deal of champagnes come from the town of Rheims, where many large and well-known ‘houses’ are situated. | French |
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Chablis | A classic French white wine from the northern part of the burgundy region, made primarily from the chardonnay grape. A very clean white wine but with a deeper flavour than Sauvignons, almost ‘flinty’ and with very little oaking apparent. Moderately priced, it vies for attention with Pouilly Fume and Pouilly Fuisse which are also very popular but tend to be slightly more expensive | French |
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Sangria | This is a lovely refreshing ‘punch’ style drink, served in big pitchers or jugs and set on the table for everyone to share. Alcohol content varies, as some restaurants make it the traditional way with red wine, chopped fruit and brandy, while others make it a cooler, longer drink with red wine and soda or lemonade, but still with copious amount of fruit. Called Sangria due to its deep red colour (sangria means ‘blood’ in Spanish) it is served in restaurants and pubs in Australia in the summer months, with lots of ice. Fruit often includes apples, oranges, melon, pears and nectarines, more or less any fruit available. | Spanish |
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Naranja | The Spanish are very proud of their oranges, so much so that they make a big thing out of serving fresh juice ‘presse’ style, which means the oranges are freshly pressed only when the drink is ordered. The oranges tend to be very sweet and are often used in cocktail style beverages, particularly with a touch of Grenadine and a green liquer such as crème de menthe or Chartreuse. Whichever way, the drink is a kick of sunshine. | Spanish |
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Rioja Wine | The most prolific Spanish wine served, Rioja is popular with red wine drinkers, whether amateurs or connoisseurs. Deep and fruity from the Rioja region of Spain, it comes in many varieties, but a good example should be smooth and velvety. Varies in price, but a good one can be purchased at a relatively cheap price. | Spanish |
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Coffee | Vietnamese coffee has a distinct taste to it and it quite often strong but sweet. Served as a filter with cup underneath, there are many versions to the taste. | Vietnamese |
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Coconut Cocktail | A lavish presentation, normally served in half a coconut shell with decoration of umbrellas and fruit. Various spirits are served but all with a coconut milk base and some with grated coconut flesh as well. | Vietnamese |
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Lotus Tea | Green tea is marinated with fresh lotus leaves so that the aroma infuses into the whole drink. Vietnamese people believe that this has very health beneficial properties. Very refreshing. | Vietnamese |
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Ouzo | Traditional Greek drink served as an aperitif, although Greek people will drink it at any time! Quite a firey spirit, totally clear until water is added and it becomes cloudy. Almost aniseed in flavour, not unlike the French Pernod, but stronger. | Greek |
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Rakomello | This is more like a ‘hot toddy’ and made with the incredibly alcoholic raki spirit, but mellowed down with water, honey, cloves and cinnamon. Served hot, it is particularly popular in winter months – worth trying, it is quite unique, and the Greeks use it for ‘medicinal purposes’ !! | Greek |
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Retsina | Another traditional Greek wine, not known for its smoothness. It has been resonated with pine to preserve the wine, an age old tradition from thousands of years ago. It pairs effortlessly with dishes containing herbs such as rosemary, oregano and dill and is a good accompaniment to chicken and fish dishes. Crisp and quite a herbal taste, but some people really like it. Retsina is also available in a rose version but not all restaurants stock it – do ask though, as it is eminently more palatable than the white version! | Greek |
Nearby restaurants
| Name | Cuisines |
|---|---|
| Starfish Bakery | Cafes, Fish & Chips |
| Gilligan's Fish & Chips | Seafood, Fish & Chips |
| Barwon Heads Fish & Chips | Fish & Chips, Seafood |
| Peppercorn Foods | Modern Australian, Takeaway Food |
| Ganesh Vegetarian Take Away | Vegetarian |
| Thirteenth Beach Golf Links Restaurant Barwon Heads Road, Barwon Heads, City of Greater Geelong, Victoria, Australia | Australian |
| Hanoi Kitchen 37 Hitchcock Avenue, Barwon Heads, City of Greater Geelong, Victoria 3227, Australia | Vegan, Asian, Vietnamese, Vegetarian |
| Barwon Heads Commu Arts Garden | |
Wrong info?
Notice wrong information? Help us keep everything about Barwon Orange up to date.
Click here to send us an updateRestaurant Details
- Location
- Barwon Heads
- Type
- Restaurant
- Service
- Table Service
- Price
- $10-$20
- Phone
- 0352541090
- Fax
- judy.barwonorange@gmail.com
- Address
- 60 Hitchcock Ave, Barwon Heads, VIC, 3227, Australia
- Features
- Dine in, Takeaway, Cash, EFTPOS, Visa, Mastercard, Bankcard
- Cuisine
- European, Mediterranean, Greek, Italian, French, Asian, Thai, Vietnamese, Spanish
- Website
- http://barwonorange.com.au/
Barwon Orange
No Other Word Rhymes With Orange - It Is Unique!Barwon Orange is an award winning cafe and restaurant located in Barwon Heads, Victoria, Australia.Open til late Tuesday to Saturday.
Opening Hours
The opening hours for Barwon Orange are coming soon