Pipers by the Lake is renowned for offering quality and value in an amazing setting. Come in for a coffee or choose from our extensive breakfast and lunch menu or take advantage of Ballarat’s best lunch specials. Fully licensed and open seven days from 9:00am to 4:00pm (5:00pm October – April).

THE BREAKFAST MENU
served until 11.45am daily


SOMETHING LIGHT

toasted muesli (v) 12.9
toasted oats and quinoa muesli with nutmeg and cinnamon
served with strawberries and rhubarb yoghurt

toast (gt) (v) (vfa) 6.9
zeally bay (torquay) sourdough served with butter and your choice of jam, peanut butter or vegemite

fruit toast (v) (vfa) 7.9
spicy fruit loaf served toasted with butter and jam

VEGETARIAN

eggs on toast (gf) (v) 12.9 – chef’s choice
two free range eggs cooked the way you like it (poached, fried or scrambled)
served with toasted zeally bay sourdough

vegie breakfast (gf) (v) (vfa) 16.9
roasted field mushrooms, grilled tomato, fresh avocado compote, spinach and a housemade hash brown served on toasted turkish bread with a side of hollandaise sauce

salmon benedict (v) (gf) 16.9
poached free range eggs and smoked salmon served on thick scented
oil grilled bread with hollandaise sauce

omelette (v) 14.9
free range eggs beaten until fluffy, filled with fresh tomatoes,
fried onion and tasty cheese served with a housemade hash brown + istra ham 4.0

smashed avocado (v) (gf) (vfa) 14.9
smashed avocado lightly mixed with lemon oil topped with
goldfields farmhouse cheese (ballarat) crumbled feta
served on toasted zeally bay sourdough and a green salad

PANCAKES

one generous fluffy pancake (v) 12.9
served either with,
vanilla bean ice cream and canadian maple syrup
or
red berry compote, vanilla bean ice cream, white chocolate sauce and toasted almonds

TRADITIONAL

bacon and eggs (gf) 14.9
two free range eggs cooked the way you like it (poached, fried or scrambled) with istra bacon served on zeally bay sourdough eggs

benedict (gf) 16.9
poached free range eggs and shaved istra ham served
on thick scented oil grilled bread

baked eggs (gf) 16.9
baked eggs on a stew of fresh tomatoes, onion and istra chorizo
served with toasted zeally bay sourdough

pipers special (gf) 21.9 – chef’s choice
two free range eggs cooked the way you like it (poached, fried or scrambled), istra bacon, grilled sausage, grilled tomato, roasted field mushrooms, housemade baked beans and a housemade hash brown
served with toasted zeally bay sourdough

extras
sausages, housemade baked beans, tomato, eggs (2),
housemade hash brown (2), mushrooms, spinach, avocado, istra bacon, asparagus, istra ham, smoked salmon, hollandaise sauce 4.0 ea gluten free bread 2.0

CAKES
please see cake fridge at bar

cakes 8.9 
served with double cream

biscuits 4.4
daily selection

plain scones 4.4
served warm with cream and jam

savoury scones 4.4
served with butter

muffins 4.4
served warm

KIDS BREAKFAST MENU

aged 12yrs and under

kids pancakes 9.9
served with ice cream, lOO’s and lOOO’s and chocolate sauce

kids bacon and eggs 9.9
one egg cooked the way you like it (poached, fried or scrambled) with istra bacon served on thick toasted bread

KIDS LUNCH MENU

chicken nuggets and chips .  .  . 11.9

fish and chips .  .  . 11.9

ham, cheese and pineapple pizza .  .  . 11.9

linguine with napoli sauce .  .  . 11.9

bowl of chips with tomato sauce .  .  . 6.9

THE LUNCH MENU

Served from 12pm to 2:30pm daily

(gf) gluten free option available, (v) vegetarian option available,  (vfa) vegan friendly option available

ENTRÉE

cobb loaf (v)(vfa) 12.9
served hot with garlic butter, olive oil and balsamic vinegar

kipfler potatoes and istra (daylesford) chorizo (vfa) 10.9
sautéed with shallots and butter, topped with a lightly smoked tomato napoli

pipers soup of the day 14.9
served with housemade bread

pumpkin and pea arancini balls (v) 14.9 – chef’s choice
on a basil mayonaise

mushroom tartelette 14.9
roasted mushroom and brie served on puff pastry with a side of beetroot and red onion chutney

SOMETHING LIGHT

smoked salmon salad (v)(gf)(vfa)  19.9
tossed with bean shoots, grilled asparagus, rocket and avocado dressed in soy lime and olive oil

confit duck salad (v)(gf)(vfa) 22.9
tossed with quinoa, blood orange segments and blueberries dressed in reduced balsamic vinaigrette

goat “grilled cheese” sandwich (v)(gf) 16.9
served between zeally bay (torquay) sourdough with semi-dried tomatoes, fresh basil spread and a side of pomme allumettes (french fries)

lamb taco 17.9
pulled lamb served in an open soft taco filled with slices of fresh tomatoes and lettuce topped with cumin flavoured sour cream and guacamole

TO SHARE

antipasto platter (gf)  24.9
istra prosciutto, housemade duck rillettes and pear compote, bocconcini wrapped in grilled capsicum, goldfields farmhouse cheese (ballarat) feta, warm Australian wild olives, grilled sardines, semi-dried tomatoes, hummus and a selection of warm breads

trio of dips (v) 18.0
warm Turkish bread served with hummus, capsicum and tzatziki dip

PASTA

spaghetti 21.9
with istra chilli and fennel salami, prawns and grilled zucchini covered in roasted tomato napoli topped with shredded parmesan cheese

roasted chicken risotto (v)(gf)(vfa) 21.9
with goldfields farmhouse cheese feta and peas served with fresh mint + avocado 4.0

MEAT & FISH

grilled barramundi (gf) 27.9 – chef’s choice
served with a basil smashed potato cake, seasonal vegetables and a roasted capsicum coulis sauce

pulled lamb shoulder (gf) 27.9 – chef’s choice
grilled pulled and pressed lamb shoulder served on crispy rosemary polenta, seasonal greens and a red wine jus

steak sandwich (gf) 23.9 – chef’s choice
marinated grilled beef served between toasted housemade bread with fresh tomato, lettuce, fried egg and grilled onion drizzled with barbecue sauce and a side of chips

crispy skin roasted chicken breast (gf) 24.9
crispy skin chicken breast filled with goat cheese and thyme served with a basil potato cake, vegetables and a tangy jus

battered whiting 23.9
served with chips, salad and a caper aioli

salt and pepper squid (gf) 23.9
served on a lemon and chives risotto, rocket salad and caper aioli

VEGETARIAN

curried vegetable filo (v)(vfa) 19.9
served with a green salad and a housemade mango chutney

formaggio frittata (v) 18.9
oven baked mersey valley cheddar frittata topped with wild rocket and a drizzle of lemon scented oil

SIDES

green salad (v)(gf)(vfa)  7.9

beans in butter and toasted almonds (gf)(vfa)  7.9

bowl of rice (v)(gf)(vfa)  7.9

fries with garlic aioli (v)(vfa)  7.9

wedges with sour cream and sweet chilli sauce (v)(vfa)  8.9

crispy chat potatoes in onion, rosemary and duck fat (gf)  7.9

grilled broccolini with peas, roasted capsicum and goat cheese (v)(gf)(vfa)  7.9

Download our restaurant menu

Read about our Head Chef, Alan Martineau

At Pipers By The Lake, our Head Chef Alain Martineau, brings with him more than 30 years of experience in the hospitality industry. Originally a native of Quebec City in Canada, Alain has worked in various roles at successful gastro-pubs through to fine dining establishments both in Australia and Quebec. Before joining the team at Pipers, Alain was the Head Function Chef at the renowned restaurant The Pier in Geelong, and has also held senior positions at the Como Hotel in Melbourne and the highly esteemed Aviatic in Quebec.

Alain’s personal food philosophy has always been “to respect the ingredients, treat them with care and make sure they are never drowned in big flavoured sauces”. His speciality is his house made sauces and whilst he makes no claims to one signature dish, he proudly states that his signature ingredient is fish.

We are excited to have a Head Chef that possesses a wealth of experience and creativity, which customers will enjoy through all our offerings, including our functions. We are privileged to have a Head Chef of Alain’s calibre.