Fun Stuff

New season, new menu, longer afternoons. All the good stuff.

Spring is well and truly here, which means longer days, cold beers in the sunshine and a fresh new menu from Head Chef Hayden Vink and our kitchen crew.

The new line-up has plenty of good things made for sharing. Start with pork belly ssam, tempura squid, fried tofu with miso caramel, or tear into a stone baked flatbread with romesco.

Wanting a dish all to yourself? There’s roasted chicken maryland with chipotle butter glaze and elote corn salad, chargrilled octopus with kipfler potatoes and salsa brava, and a fresh soba noodle bowl with your choice of raw salmon or fried tofu.

And don’t worry, the favourites aren’t going anywhere. Fish and chips, cheeseburgers, pizzas and plenty of cold Eagle Bay beers are all still very much part of the plan.

More time for the good stuff

We’re back to our spring hours too, which means a little longer to settle in and enjoy the afternoon.

Venue open 11am–5pm daily
Kitchen open 11am–4pm daily

Schooners are now pouring, the vineyard wines are chilled and the new menu is ready to go.

Grab your crew, book a table or just wander in.

See you out here.