Restaurant Menu - Winter 2010 (pdf)

The restaurant is open for lunch 7 days a week from 12 noon until 2:30pm and for dinner from 6pm to 9pm. The restaurant is closed for Good Friday & Christmas Day.

The restaurant seats 60 inside and 40 outside, with the enclosed verandah area providing a private area, with gas heating available during the colder months.

The restaurant is licensed and allows BYO with corkage of $9-00 per bottle. You are welcome to contact us if you would like us to decant your selected wine prior to your occasion.

The Victory Hotel can cater for your function and budget requirements. We have set function menus that you can select from as well as al a carte' dining. Our set menu is subject to changes depending on seasonal availablility.

We can provide assistance for those with special dietary needs such as vegetarian and gluten free. Call us to discuss your requirements.

We can help you if would like assistance matching wines to your selected menu.

Call us on 08 8556 3083 to make a booking or discuss your occasion.

We have a 'specials' menu that changes daily and includes fresh locally sourced and seasonal produce. Vegetarian and Gluten free meals are also available. Please discuss this with the friendly staff when you arrive or call before hand to make special arrangements.

Set menus are also available for functions or large groups. A standard set menu for 50 people will offer 2 or 3 courses however it's your function so we are flexible.

More about Events & Functions

CHEFS

The Victory Hotel is proud to have chef Todd Steele in the Kitchen. Come and sample some of Todd's delicious cuisine or enjoy a great pub meal. Along with Todd Steele in the kitchen we are lucky to have: Richard Zettler and Glen Worrell.

"No where will you buy better, fresher, simple seafood, or more succulent steaks"

Escape to Victory, Phillip White, Thirst, The Independent Weekly
Aug 8 - 14 2008, p29

ZERO-WASTE KITCHEN GARDEN

The Victory Hotel has set up a Zero-Waste Kitchen Garden for the restaurant. This will recycle all the organic kitchen waste and provide fresh eggs and produce for the kitchen. Jock Harvey established the garden, and writes:

"We have planted bay trees around the beds and planted some herbs in the garden rings. There are 6 garden rings...and a big chook shed with 36 Red chooks...

All of the kitchen waste goes to the chooks, the eggs go back to the kitchen. The scraps are raked from the chook shed every month and mixed with the straw from the laying bed. That is put into a rotating composter at the back of the chook shed and every month a new load of compost is put on the garden." Jock Harvey