Family friendly and free camping
New Year's Eve
See out 2020 with a bang at the BCH. Live bands from 5.30pm.
$45 Show and meal (buffet style)
$15 Show only
Bookings essential!
Opening hours
Bar – Open 3pm – 7pm every day of the week.
Bottle Shop – Open 3pm to 7pm everyday of the week.
Bistro – Open 5.30 to 7.30 pm, Friday, Saturday and Sunday. Sit-down and take-away meals. Reservations essential for dining in – ring 03 5169 6420.
For take-away (available Friday, Saturday and Sunday only), place your orders by phoning 03 5169 6420. Meal pickups are from the Bottle Shop.
Camping – Our campground is open for free camping. Current COVID 19 conditions apply.
Family friendly
The BCH offers something for everyone. The playground and grassy open space around the Hotel provides a safe place for youngsters that’s easily visible from outside tables.
Free camping
The BCH offers free camping for self-contained campers on the lawn areas surrounding the Hotel.
For other campers, amenities are available (showers and toilets) for a small fee ($5 per person per night/$15 per family per night).
Find us
Specials
MARINATED PORK SPARE RIBS
Marinated in honey, bbq sauce, garlic, chilli and worcestershire sauce, served on seasonal vegetables
$30
SCOTCH ON THE BEACH
300g Gippsland grass fed scotch fillet cooked to your liking, topped with pan cooked local prawn cutlets, in a creamy garlic sauce served with chips and salad
$39
OUTBACK PARMA
House crumbed free range chicken breast, topped with bacon, fried egg, and drizzled with onion gravy
$16 (S), $30 (L)
NEW ZEALAND BLUE SOUTHERN WHITING
Blue Southern Whiting coated in chef’s own beer batter served with housemade tartare sauce chips and salad
$18 (S), $25 (L)
Browse through our more popular items, or download our full menu.
EPIC STARTERS
GARLIC BREAD
Oven baked Italian style bread topped with house made garlic butter
$7.50
ANTONIO’S COUNTRY STYLE BRUSCHETTA
Oven baked Italian style bread topped with diced Roma tomato, basil, Spanish onion, garlic and mozzarella cheese drizzled with balsamic reduction
$9.50
SALT AND PEPPER CALAMARI
Tender calamari strips seasoned with salt and pepper flour, flash fried, served with housemade tartare sauce
$15.50
GNOCCHI
Homemade gnocchi made from Gippsland grown Desiree potato, free-range eggs cooked in a creamy mushroom sauce and topped with mozzarella cheese baked till golden brown
$12
SPRING ROLLS
Chicken and Camembert cheese wrapped in spring roll pastry and accompanied with plum dipping sauce
$12
VEGETARIAN LASAGNE
Grilled seasonal vegetables, Bechamel sauce, topped with mozzarella cheese Napoli sauce and Parmesan cheese
$14
SWEET CHILLI BEEF RICE
Thinly sliced scotch fillet, pan cooked with sweet chilli Asian spices, served on rice stack.
$14
MAIN EVENT
SCOTCH ON THE BEACH
300g Gippsland grass fed scotch fillet cooked to your liking, topped with pan cooked local prawn cutlets, in a creamy garlic sauce served with chips and salad
$39
NEW ZEALAND BLUE SOUTHERN WHITING
Blue Southern Whiting coated in chef’s own beer batter served with housemade tartare sauce chips and salad
$18 (S), $25 (L)
B.C.H. MIXED GRILL
150g Gippsland scotch fillet, Irish pork sausage, grilled lamb cutlet, bacon, tomato and mushrooms and chips
$42
GRILLED LAMB CUTLETS
Served on potato mash and drizzled with fig jam and vegetables
$39
MARINATED PORK SPARE RIBS
Marinated in honey, BBQ sauce, garlic, chilli and Worcestershire sauce, served on seasonal vegetables
$30
GNOCCHI BOLOGNAISE
Homemade gnocchi made from Gippsland grown Desiree potatoes, free range eggs in a traditional bolognaise sauce. Light and fluffy
$12 (S), $22 (L)
CHICKEN STRIPS
Free range chicken strips house crumbed, pan fried served with chips
$8
SPAGHETTI BOLOGNAISE
Traditional spaghetti bolognaise
$8
DESSERTS
APPLE AND SULTANA STRUDEL
$9
BANANA FRITTER
$7
CHOCOLATE RIPPLE CAKE
$8
CAKES AND SLICES
POA
About the BCH
In 2016, when it was learnt that there was a strong possibility the local hotel could close and may be lost to the town forever, a group of locals initiated and facilitated a plan for the community to purchase and operate the Hotel.
The BCH would like to thank the 