The Surly Goat

The Surly Goat Serving a daily changing ‘prixe fixe’ four course menu, of 8 to 10 items that allows us to pursu Bookings by phone only.
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Serving a daily changing ‘prixe fixe’ four course menu, of 8 to 10 items that allows us to pursue our passion for seasonality and sustainability. We have formed great relationships with many of the local small scale regenerative producers who supply us with much of our fruit, vegetables, dairy, eggs and meats and are essential to our restaurant and the food we make. Thursday - Dinner
Friday - Dinner
Saturday - Lunch and Dinner

We have an opportunity for a casual chef to join our team in a production roll.....Chef Tournant!! can you pronounce it?...
15/06/2026

We have an opportunity for a casual chef to join our team in a production roll.....Chef Tournant!! can you pronounce it? Do you know what it means? well maybe this position is one for you..

The role requires that you can work autonomously, approximatley 10 - 20 daytime hours weekly, on Mondays and Tuesdays to assist in bulk preperation for our weekly menu

We are looking for an experienced chef, with an ability to work across all sections of the kitchen, pastry, baking, butchery, stocks, sauces, seasonal presveratiaons and stock management.

Hourly rates will be diuscussed individually, as will further and future opportuities for greater hours.

Email, Dm or call
[email protected]
5348 4628

Any one that knows us, knows that that Spain holds a special place in our hearts, and on the 17th of June we look forwar...
27/05/2026

Any one that knows us, knows that that Spain holds a special place in our hearts, and on the 17th of June we look forward sharing that passion with As we host Harry in the bar to share his enthusiasm for Spanish Vino with you. Its a walk-in affair..no need to book just get in early and take a seat from 5.30pm.

Harry will be opening some select bottles from his portfolio with a focus on emerging modern Spanish wines (and a grower Champagne for good measure) in his words.."Spain is arguably the most exciting wine region in Europe right now. Across the country, ancient vineyards, dramatic terroirs, and some of the highest-altitude plantings in Europe are producing wines of incredible character and energy"

There will be wines by the glass, along with some very special cuvees by the bottle...& we will be cooking some small plates of our favourite 'raciones' to accompany them and share with your friends.

Expect the soulful old-vine field blends of Bendito Destino alongside the limestone-rich, high-altitude vineyards of Cantalapiedra Viticultores, producers crafting some of the finest expressions of Verdejo in the world.

NV Jerome Blin Champagne Meuniers Sur Sable
2023 Cantalapiedra Viticultores Majuelo Del Chiviritero
2022 Bendito Destino Albillo Mayor El Greco
2023 Bendito Destino Clarete
2023 Cantalapiedra Viticultores Arenisca Los Pilones
2022 Bendito Destino Field Blend Red

Scotch fillet, with roasted carrots from dressed in a bone marrow dressing..sorrel and sauce Robert to complete.Main c...
16/05/2026

Scotch fillet, with roasted carrots from dressed in a bone marrow dressing..sorrel and sauce Robert to complete.

Main course this weekend.

An exercise in making use of the entire product....we've had these little fried chicken wing sandwiches on for the past ...
15/05/2026

An exercise in making use of the entire product....we've had these little fried chicken wing sandwiches on for the past couple of weeks...

Chicken wings that we saved from a previous menu, de-boned and prepared in a southern fried chicken style, brined, marinated in buttermilk (left over from churning our cultured butter) dredged in season flour and fried crispy...topped with a hot sauce that we prepared with fermented bull horn and cayenne peppers..and served in a soft shokupan bun.

This will be the last weekend they are available on the set menu and at the bar..swing by and grab a couple

We do one lunch service per week.. and I would have to say, it is possibly my favourite service of the week.The sunlight...
20/04/2026

We do one lunch service per week.. and I would have to say, it is possibly my favourite service of the week.

The sunlight in the dining room, the changing seasons viewed through the windows...Its a slower service and everyone seems to feel it.. more time with friends and family, an extra bottle, a walk into the Springs afterwards.. a nap before dinner?

Lunch time dining is a thing!!

📸by .ripples_

4 courses...Autumn has taken hold, and what a beautiful one its shaping up to be, with the cooler evenings we are cravin...
10/04/2026

4 courses...

Autumn has taken hold, and what a beautiful one its shaping up to be, with the cooler evenings we are craving a little extra richness.

Finishing the menu this week with a chocolate cake, moistened with a prune, coffe and cheery pit liqueur..topped with a little cumquat marmalade from the fruit we fermented in honey last year and finished with some mascapone cream.

To start the menu, some of this weeks snacks..Roasted beetroot tart, sour cream pastry, quark, vanilla and coffee.Tartar...
20/03/2026

To start the menu, some of this weeks snacks..

Roasted beetroot tart, sour cream pastry, quark, vanilla and coffee.

Tartare of sea beam, lightly cured in eggwhite gurum, with crème fraîche on fried bread.

We still a few tables available for Saturday night..bookings can be made through the website.

This month we added a wine pairing option, for those who want to try something a little different, some thing that perha...
17/03/2026

This month we added a wine pairing option, for those who want to try something a little different, some thing that perhaps your not quite familiar with, the type of drinks that we feel accompany our food..

We are fortunate to have had a little stash of this beautiful and sadly very limited aged Vermouth from which we are pouring as our apéritif.

From the original Maidenii dry vermouth just one barrel was left to age for a further 7 years, the difference is somewhat like that of Amontillado sherry to the younger fresher Manzanilla/Fino...much more depth and character, the kind of sweetness and herbaceoness that makes you salivate in anticipation of another sip?

Beautifully aged ready for roasting this Saturday evening...There's still space in the dining room..look forward to see...
30/01/2026

Beautifully aged ready for roasting this Saturday evening...

There's still space in the dining room..look forward to seeing you!

Thanks to all the growers and producers out there....its a tough job all of the time..certainly no respite this week.Sti...
27/01/2026

Thanks to all the growers and producers out there....its a tough job all of the time..certainly no respite this week.

Still some amazing fresh veggies coming in this week..and greatly appreciated. 🙏🙏

Address

3 Tenth Street
Hepburn Springs, VIC
3461

Opening Hours

Wednesday 5pm - 10pm
Thursday 5pm - 10pm
Friday 5pm - 10pm
Saturday 12pm - 10pm

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