King Valley Pork Belly

Range restaurant is well known for its contemporary use of premium seasonal ingredients. Concentrating on regional suppliers and the best produce available - the menu includes Duck Terrine, King Valley Lamb, Wagyu Porterhouse, Duck, Wild Mushrooms and locally harvested spring vegetables.

Nestled between the high country's snowfields and the Murray River, the stunning location of range boasts a dramatic landscape of mountains, valleys, crisp air and clean rivers. This inspirational region also boasts four distinct seasons, ideal for chefs who prefer to "cook at the source" and develop a new and exciting menu at the change of each season.

Sean Ford is one such chef and his warm winter menu features the full rich flavours of local produce sourced from the surrounding fertile farmland. Relax in front of our open fire and sip on a glass of port before sampling Sean's dinner menu.

We are striving to support farming in the area using fresh meats, cheese, eggs, and produce. This menu in particular features many farms from our own backyard. We are constantly foraging for fresh wild products to utilize on our menu, as well as tending to our own vegetables, herbs, and fruits.

Not only will you be eating the freshest possible cuisine but you will leave us knowing you helped support the local economy and the environment. Our new menu sees a further reduction in our "food miles".