THE Pine Grove Hotel is a favourite destination among locals, day-trippers and tourists, with its renowned menu and friendly hospitality.
As the seasons change, so does the menu, and the hotel has a delicious array of dining options in its winter menu.
There are plenty of winter warmers waiting, including more pastas and braised dishes.
In addition, there are new vegan and vegetarian meals on the menu, as well as a gluten-free theme with a wide range of gluten-free options.
The meals are made fresh on the premises, with an emphasis on delivering enticing flavours.
The chefs are choosy when sourcing their produce, including organic pork for pork belly, and high grade MSA grass-fed rump.
There are many delicious specials to choose from.
Chef’s pick:
* Slow braised Wagyu beef shin with a balsamic tomato jus, served on soft polenta and gremolata.
* Vegan Option – potato, pea and tomato curry braised on Indian aromatics with fresh cherry tomato and onion relish. Served with roti bread.
* Piperade Scallops – seared scallops with a French braise of tomato, capsicum and chorizo, drizzled with lemon oil and baby basil.
Specials:
* Monday night – Chicken Kiev night, served with rice pilaf, chips and salad.
* Tuesday night – Steak night, served with your choice of sauce, chips and salad
* Wednesday night – parma night, five different toppings each week.
* Sunday lunch – three-course carvery, with all the trimmings.
The location of the Pine Grove Hotel has a rich history, after originally being built in the 1880s.
The hotel is situated within close proximity of the Cardinia Reservoir.
