From the Butcher Counter
Grass-fed, free-range, and in-house butchered. These are the cuts guests ask for by name.
- Grass-Fed Angus Beef
Raised on Phillip Island, dry-aged in-house. Porterhouse, scotch fillet, rump, and tomahawk available weekly.
- Free-Range Pork
Whole cuts and specialty products. The rack and rib eye are regulars; crackling is always on the counter.
- Gippsland Lamb
Rolled leg, backstrap, and mince from local Gippsland farms.
- Free-Range Chicken
Whole birds and cuts, sourced from free-range producers and labelled by batch.
- Gourmet Sausages
Cumberland, pork and fennel, duck and hoisin, lamb, and seasonal varieties. Made on-site.
- BBQ Pack
Rump steaks, burgers, souvlaki sticks, and sausages in a single ready-for-the-grill pack.
From the Kitchen
The café runs a short, rotating menu of hot dishes and fresh rolls. These are the regulars.
- Smoked Brisket Plate
The dish that built the reputation. Slow-smoked until tender, served with sides.
- Sunday Carvery
Roast beef and pork with crackling, roasted vegetables, Yorkshire puddings, horseradish, and gravy.
- Grande Roll
Fresh-baked bread stacked with house meats, antipasto, aged cheese, and condiment spreads.
- Tassie Scallop Pie
A Hill Top signature. Flaky pastry, scallop filling, hot from the cabinet.
- Gluten-Free Lasagne
Made with Phillip Island beef and proper herbs. Available to take home or eat in.
- Pork Crackling
Fried fresh, sold by the bag. People collect it on the way in and refuel on the way out.