WELCOME
LUNCH ON THE VERANDAH
Tuesday-Saturday
12noon till 3pm
Our Lunch Menu is a short list of the things we love to eat. The menu changes often, guided by the seasons, and inspired by the cheeses and ingredients passing through the store.
We welcome walk-ins at lunch time but reservations are recommended especially for groups of 4+ as space is limited.
The sample menu below gives you an idea of what we offer, but the menu changes often.
Note: our menu in December will be very small, as our small team manages our busiest time of year in the store. The kitchen will be closed for lunch from 13-24 December as we will be at capacity preparing your Christmas feasts and wrapping gifts for under the tree!
FRIDAY NIGHT SUPPER
Friday Night
5pm till 9pm
Join us for Friday Night Dinner.
Wind up the week with wine and snacks on the verandah. Enjoy cheese and charcuterie with a glass of wine, or a seasonal supper with a bottle from the cellar.
We can accommodate one group of 8 guests in our dining room. Groups of 2-4 guests will be seated on the verandah.
Our final dinner for 2025 is Friday 28 November. Friday Night Dinner will return early 2026.
WINE LIST
Our Wine List showcases a collection of our favourite bottles from Australia and abroad.
Our Short List features 20 bottles selected seasonally, available by the glass, carafe or bottle.
Our Cellar List features 180+ bottles from our underground cellar. The list is heavily dominated by Australian reds from the past 20 years, with a smattering of European influence. The majority of these bottles are singles only, so certain bottles will be struck. A new list will be published every six months.
The Leftovers List
With our kitchen back in full swing, we occasionally have the odd serving of soup, salad or pasta left at the end of the day, as well as restaurant grade produce that may not have been used up. We prepare everything fresh every day, so to eliminate food waste we're introducing The Leftovers List. Sign up below and we will send SMS updates with offers when we have food available at the end of a service. First in, best fed.