Whether it’s a casual coffee or a special occasion, the Red Lion accommodates families, couples, large groups and everything in between with its cafe and restaurant under one roof.

Families can dine casually in the Red Lion’s café from an extensive menu of parmas, pizzas, sandwiches and wok fry’s with a kid’s playground and full kid’s menu to help the littler ones feel at home.

In the more formal Leo’s restaurant, the menu is a full a la carte with table service, and choices ranging from the more breezy dining options including fresh salads, fish and chips and chicken parma’s to a full grill menu with sides and sauces.

Also popular is the slow-cooked pork belly, which is served with poached pear and apple, creamy mashed potato and a side of Bulmers cider and raspberry sauce, and the Tuesday night special of Waubra T-bone served with chips and salad.

Head chef Danny Bunny says his twice-cooked sticky duck with quince paste sauce is also a hit, served with walnuts and dry sherry on a bed of cream mash potato and Asian greens. 

“We source as much locally as we can so we work a lot with Sinclair Meats in Wabura and Wilsons Fruit and Veg,” says Mr. Bunny.

The Red Lion is throwing its weight behind Good Food Ballarat this year, presenting an evening event on November 5 - “A night of tall tales and ales” matching a range of different beers and beef dishes.

The night will involve four courses of three themed beef dishes and a dessert, using the top-quality produce from local suppliers including La Trobe’s St Mega meats and Waubra Prime Beef.

The Red Lion Hotel’s Beef and Beer event will be held on Thursday from 7pm. Tickets approximately $60.

To book your seat phone 5331 3393.