Sow a seed
At Heronswood’s Fork to Fork restaurant we are striving to work in harmony with nature. Wherever possible, we use fruit and vegetables which are in season,
regional and organic. Our philosophy flows through to the garden where we grow as many heirloom vegetables as we can to supply the kitchen with fresh produce,
every day.
The Garden
By using local growers and producers we support the local economy, using fewer food miles and promoting environmentally sustainable agriculture.
The Heronswood plate embodies the freshness and flavour of just harvested ingredients; we never take this for granted.
Chef's harvest
Chef Luke Palmer visits the garden for inspiration. Luke designs the menu for the day from what fresh, ripe, organic produce is ready to be harvested.
Many of our vegetables are heirloom varieties that most people have never seen or tasted before, purple carrots, yellow tomatoes, striped beetroot,
all dripping with flavour and fragrance.
Discover it
Discover fresh, simple ingredients that don’t need overpowering with elaborate sauces and cooking.
Heirloom produce such as Five Colour Silverbeet sautéed with garlic and lemon zest, or Chioggia and Bulls Blood beetroot complimented
by horseradish cream are just some of the seasonal delights to be discovered.
Taste it
Our signature dish is the Heronswood Plate ($35). You can mix and match from a choice of offerings.
The professional front of house team are always on hand to explore the menu with you and recommend local wines to match.
Experience your meal in our rammed earth, thatch roof building that brings the best of our natural environment to you.
Fork to Fork restaurant
From garden fork to kitchen fork
Open 7 days from 10am. Closed 24-26 Dec and Good Friday
Bookings essential Ph- 03 5984 7318
Email
Located in Heronswood garden
105 Latrobe Parade, Dromana,
VIC 3936. Melways 159 C9
The freshest vegetables and the tastiest fruits and invariably heirloom selections picked straight from the garden. The Diggers Club began rescuing heirlooms in 1992, some of which our chefs now showcase at Fork to Fork restaurant.
“Here in locavore heaven, the vegetables either grow up around you or are sourced from producers in the region” -Age Cheap Eats
It is a true partnership between the chef and the garden because the quality of produce deteriorates in direct proportion to the distance it travels.
The menu changes with the seasons to bring you tomatoes, golden beets, heirloom carrots or Cavolo Nero kale as well as heirloom berries, rare fruits, greens, potatoes, pumpkins, leeks and beans all organically grown.
Our fish is from the bay, our meat free range and our wines, beer and cheese from the peninsula.
This is the start of a journey towards local cuisine that is independent from multi-national global seed ownership because it all starts from the seed!
We don’t reconstruct food- we let the freshest food speak for itself.
What's on
Mar
2
Chefs Table
Come along and enjoy dishes especially chosen by our chef each month as he lets his hair down and trials new dishes and whips up old favourites.
A casual dining atmosphere in the Fork to Fork resaurant and a chance to chat with our chefs.
First Friday of each month, beginning in March
Mar
17
An Italian Afternoon with Melbourne Food and Wine Festival
Slow Dining at Heronswood Italian afternoon.
Savour a long Italian lunch, selected wines, heirloom vegetables, local produce, Calabrian preserves, Pietro Demaio’s infectious stories, Clive Blazey’s provocative thoughts, and a stroll through one of Victoria’s most beautiful food gardens.
Mar
18
An Italian Afternoon with Melbourne Food and Wine Festival
Slow Dining at Heronswood Italian afternoon.
Savour a long Italian lunch, selected wines, heirloom vegetables, local produce, Calabrian preserves, Pietro Demaio’s infectious stories, Clive Blazey’s provocative thoughts, and a stroll through one of Victoria’s most beautiful food gardens.