Merrijig Kitchen, Port Fairy

On the second night of my friend Jess and I’s adventure along the Great Ocean Road, we stayed in the sweet and quaint little port town of Port Fairy.

After some research we decided to go to Merrijig Kitchen for some supper. We arrived in from the cold and were seated right in front of the fire to warm up. We were welcomed by a lovely lady named  Hannah and offered a glass of rainwater to start…”did she just say what I think she said”? From that moment on a knew this would be an extremely interesting place.


We started off with an extremely drinkable bottle of the NV Marechal ‘Methode Traditional Brut’ Chenin Blanc from Loire Valley, France while we perused the menu. Hannah explained to us that there are no specials, the whole menu is created daily from in season, local produce depending on availability.

We started off with a couple of Cowell Bay oysters, which were presented on a bed of baby shells. It was very cute dish. This was accompanied by a Portland steak tartare, horseradish and beetroot carpaccio.

Making my choice for main was a hard one. I decided to have a faro risotto with wild mushroom, smoked ham and home-made ricotta.

Jess and I followed this with Merrijig’s version of the prohibition; a chocolate mousse, salted caramel and Bourbon cream, serviced in a china teacup.

Hannah then explained that Merrijig had been on their  own ‘Tour de fromage de Francais’ and recommended the Graindorge Livarot from Basse-Normandy, France.

Feeling the effects of the sparkling wine and the fire we topped off the evening with a glass each of the Inkwell ‘Black and Blue’ Fortified Zinfandel from McLaren Vale SA.

I definitely recommend Merrijig to anyone visiting Port Fairy. This meals definitely topped off a wonderful day full of adventure.


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