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Homegrown produce.
Beautiful surrounds.
Friendly service.
Delectable food.

Our Story

Two Beans and a Farm Restaurant is situated at the majestic Carome Homestead in Mernda. The Homestead itself was built in 1861 from local bluestone and is situated on the property that once housed one of Victoria’s first water-powered flour mills. Some remnants of the mill still remain overlooking the Plenty River. The Homestead has been lovingly restored and now provides a historically rich backdrop for this remarkable restaurant.

The premise of “from the garden to the plate” is alive and well here. The chefs are passionate about using homegrown and locally sourced produce, respecting seasonality, and creating the restaurant’s delicious wares “from scratch”.

Open 7 days a week. Fully Licensed. Community Gardens.

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Farm News

Slow cooked duck leg with baby beetroot, French lentils & hazelnut vinaigrette

Slow cooked duck leg with baby beetroot, French lentils & hazelnut vinaigrette

This is a classic dish from the south west of France. The pairing of duck and lentils makes for perfect spring comfort food.

Cooked lentils remind me of my childhood. They have a distinctive aroma and flavour that conjures up fond memories and emotions. The prunes rehydrated in earl grey tea adds a particular sweetness and spice to the resulting duck jus.

Ingredients and Methods



  • 8 pitted prunes
  • 1 cup earl grey tea
  • Good quality sea salt
  • Pepper mill with a belly full of peppercorns
  • 2 tbsp olive oil
  • 4 duck legs, trimmed of excess fat
  • 1 bay leaf
  • 4 sprigs of thyme
  • 150ml White wine
  • 100ml Port
  • 1 tbsp grated ginger
  • 2 garlic cloves, crushed
  • 4 star anise
  • 1 cinnamon stick
  • 1 tbsp tamari
  • 1L beef stock or brown chicken stock
  • Pea tendrils or chervil leaves as garnish
  • 1 bunch baby beetroot
  • 1 tbsp extra virgin olive oil


French lentils

  • 1 cup Du Puy lentils or French style lentils
  • 2 garlic cloves
  • 1 carrot peeled and finely chopped
  • 4 cloves
  • 1 bay leaf
  • 2 sprigs of thyme
  • 1 tbsp grape seed oil
  • 1 tbsp hazelnut oil
  • ½ cup parsley, dill and chervil, finely chopped
  • 3 tbsp vinaigrette

Good quality dried pulses and legumes should not take too long to cook al dente.

Marinate duck legs with bay leaf, thyme, wine, port, garlic, ginger, spices and tamari for 4 hours in fridge. Drain duck & pat dry. Reserve marinade.

Macerate prunes in boiled earl grey tea. Set aside to slowly rehydrate.

Pre-heat oven to 160ºC. Pour oil into pan and brown duck legs skin side down with a good pinch of sea salt over medium high heat for five minutes. Turn and sear other side with another pinch of sea salt for 3 minutes.

Drain duck legs and discard oil. Transfer onto an ovenproof deep dish with reserved marinade, stock, prunes with tea and a few good turns of the pepper mill. Cover with foil and slow cook in oven for 3 hours until meat is super tender. Put duck legs aside and keep warm. Pour cooking liquid into a saucepan and reduce over medium low heat to a syrupy jus, skimming away impurities.

Trim baby beetroots and cook in salted water until they are easily pierced with the end of a knife. Cool and peel then toss in extra virgin olive oil.

Rinse lentils under cold water. Drain, transfer to a saucepan and cover with cold water. Bring to the boil and skim white foam from surface. Reduce the heat & simmer. Add a bay leaf, thyme, carrot and garlic studded with cloves. Cook for 15-20 minutes until al dente.

Strain lentils discarding bay leaf, thyme, garlic & cloves. Cool 5 minutes and toss with grape seed & hazelnut oil. Season with salt and pepper.
To Serve

Fold chopped herbs and vinaigrette into lentils. Spoon onto serving plates and top with the warm duck legs. Place baby beetroots around duck and spoon over jus. Garnish with pea tendrils or fresh chervil leaves.




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Call (03) 9717 – 0978
For table reservations of 15 people or less.

For reservations of greater than 15 people  OR  for special event enquiries.

For Accounts enquiries

For all other enquiries, call us on: 9717-0978 or email:

Interested in a career with us?
Express your interest to:


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Our suppliers obviously play an integral part at Two Beans. We are wholeheartedly committed to using only the finest producers; we like them to be sustainable, high quality and as local as possible.

We are extremely proud to call the following suppliers and producers our friends here at the farm –

We are working on this right now! Check back soon!


We regularly arrange custom packages for weddings, engagements, birthdays, anniversaries, conferences, private dining and more.
With acres of space, our farm is the perfect setting for a variety of special occasions.
You are welcome to hire out the whole venue, or a portion of it.
We consider it an honour to host special occasions and strive to make each event unique and memorable.

Get in touch to chat about your specific requirements.
Site visits also most welcome.

Our packages are
designed for 16 – 120 guests.
To discuss your function, email us at:

For table reservations of 15 guests or less, call the restaurant directly on: 9717 – 0978

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