The Merrijig Kitchen is open for dinner from 6pm Thursday to Monday.The menu is written daily taking inspiration from the seasons and 'what's good' in the kitchen.Tanya takes care and effort to source produce locally and is always found foraging at the local farmer's market in Port Fairy on weeeknds, gathering supplies that suppliement our own vegie garden. A network of local & regional suppliers keep the Merrijig Kitchen menu vibrant and ever-changing:Sue from Shaw River dropped in. She had made the buffalo mozzeralla and then delivered it to the kitchen still warm!Mt Zero, in the Grampians - we use pulses, extra virgin olive oil, olives and the really exciting thing - we use the local salt. We are expecting a delivery of their new extra virgin olive oil pressings soon!Greenvale Meats: Anthony delivered pigs heads & trotters after the Port Fairy market on Saturday. It was great to talk to him about his quest for rare-breed charchuterie!Ken - grows GREAT veg - 'for a Collingwood Supporter'- that Tower Hill volcanic soil is INCREDIBLE!The boys from Quinlan Butchers in Koroit - quality local livestock, butchered with skill & care. Kaz's Googs - free range eggs from Heywood
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- Sun, Mon, Thu - Sat: 4:00 pm - 11:00 pm
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