Cooked over ironbark, built on the native pantry
Twenty dishes, four categories, one charcoal grill. Kangaroo to pavlova — click anything below to read its story.
Can't choose? Don't.
Two chef-curated paths through the menu — the safest bet at the table.
The Shared Feed
Damper, charcuterie, two grill mains, sides and pavlova — everything lands in the middle and everyone eats everything. Minimum two.
Reserve for the tableThe Drover's Degustation
Seven courses at the pass with matched Australian wines. Fridays and Saturdays, eight seats only.
Sixteen taps and a serious cellar
Australian-first on everything — sixteen local taps, a 120-bottle all-Aussie wine list and forty whiskies strong enough to settle arguments.
The Taps
Resch's to rotating craft — $8 schooners in the Arvo Session.
The Cellar
Barossa to Margaret River — 14 wines by the glass.
The Shelf
40 Aussie whiskies — tastings run weekly.
The Shaker
Native-botanical cocktails — try the Quandong Sour.
The native pantry, named
Sixty percent of the menu is built on indigenous ingredients bought directly from growers — many of them Indigenous-owned enterprises.
Quandong country — sourced direct
Quandong
Desert peach — glazes the kangaroo loin and stars in the crumble.
Wattleseed
Roasted and ground — nutty depth in the butter, the pav and the house coffee blend.
Saltbush
The lamb eats it; you taste it. Also fried crisp as a garnish.
Lemon myrtle & pepperberry
The citrus and the heat — in the beurre blanc, the tart, the gins.
Dietary-friendly
Vegetarian, vegan, gluten-free and halal-friendly across the menu — flagged on every dish, no asterisk hunting.
Kids till 8pm
A proper kids' menu — nuggets off the same grill, not the freezer. After 8pm the dining room stays family-friendly but the floor is 18+.
Groups & functions
Tables of 8+ get a shared feast format — see the celebration packages or the Woolshed Room.