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Halloween on the Goldfields

Be immersed in the haunting history and macabre stories of old Ballarat.
Costumed man in a top hat holding a candle lantern during a spooky Halloween tour experience at Sovereign Hill.
Step into the dark at Sovereign Hill and prepare to be disturbed. By lantern light, your guide will reveal the superstitions, rituals and strange traditions that shaped life and death in the 1850s. Hear tales of ghost hoaxing and mysterious encounters above ground. Then descend deep underground to discover the hardships, deadly accidents and the dangers people faced in search of fortune. Discover a side of the Goldfields that only comes alive after dark. This is not about tricks, treats or carved pumpkins this is about the real, eerie history.
 
Meal and tour options available, see below for menu details.
 
Dinner starts at 6:30pm | Bar Opens at 7pm | Tour starts at 8pm

This tour is for people 16+.

Your ticket includes a complementary drink at the United States Hotel, Main Street
 

Dinner menu

Rooted in Samhain—the ancient Celtic harvest festival marking All Hallow’s Eve—our Halloween feast honors the tradition of gathering around warmth, community, and seasonal abundance. Long before modern trick-or-treating, villagers would gather at the sacred "bone-fire" to reignite their home hearths, sharing in rich harvest foods and ancient folklore. Join us as we honor these roots with a warm welcome, a hearty communal feast, and seasonal flavours crafted to celebrate the turn of the year.

$55 per person

Please allow 90 minutes prior to your tour starting. Dinner starts 6:30pm | Tour starts 8pm.

Drink on arrival - Spiced warm apple cider or Mulled wine on arrival
Additional $10.50 per person

Entrée: Little plate each - Antipasti
Boiled and roasted Autumn nuts (Hazel, walnut and almond)
Barmbrach
Toasted pumpkin seeds
Cottage cheese

Main: To share 
Hearty Samhain Root vegetable stew
Chestnut, parsnip, turnip, potatoes, carrots and swede
Colcannon, mashed potatoes, kale, cabbage and butter
Salt and rosemary roasted lamb forequarter with garlic

Dessert:
Tarte Tatin of apple 

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