Eat

One of the downfalls of the typical Aussie country pub is often the food. From the outset, we set up to have excellent pub food, with sophisticated, often international specials. Tosh Friborg, who ran the kitchen operations at several famous and award-winning Sydney pubs and has over 20 years of international experience cooking for royalty and superstars, came out of retirement to set up the restaurant from the ground up so that we can consistently serve excellent meals.

We start with the best locally sourced produce, add a qualified chef and work from scratch to make the proper whole food without the processed straight-from-freezer short-cuts all too common in pub kitchens.

Our onsite artisan baker uses organic flour, salt, water, and natural yeast to produce the best sourdough bread as well as sourdough-enriched brioche burger buns that feature on our menu.

Many people pour a decent beer, but we have the best kitchen for miles and miles – try us out, join us for your special occasion, and be confident that you’ll get a good feed at a fair price.

We have an enormous smoker, so if you have friends that need some slow-cooked brisket or ribs, we can cater to up to 100 in our permanent marquee/beer garden.