The bookings are starting to come in for work Christmas Parties, if you’d like to book yours hit the bookings tab above or give us a buzz on 9319 6609.

The Melbourne Cup festivities this year will occur on Tuesday 1st November. It will include full banquet lunch and drinks (beer, wine and bubbles) for 2 hours. Best to book soonish because we have very little space left!

We will be open this coming public holiday Monday from 5pm.

Our winter menu is now up and running! Check it out on the Lunch/Dinner tab.

The much anticipated IPA from Badland’s has hit the taps and is proving to be very popular! It’s been one of our fastest selling beer specials and is the perfect late Autumn – early Winter drop. It has a little fruit hops on the nose, a nice and juicy malt middle and a reasonable amount of hop bitterness at the end which leads to a pretty lengthy pallet. All in all, it’s been going down a treat on the milder winter evenings.

We’ve had lots of enquiries re Christmas Lunches and the like. Although we only tend to do lunch from Thurs-Sunday, we can open earlier Mon-Wed for groups of 10 or more. So if this is something that might be of interest to you, please feel free be in contact!

This weekend will be our last weekend of brekkie. We’ve decided to stop doing brekkie for a bunch of reasons, the main one being that it’s a lot of work and stress for everyone with little reward. I hope this doesn’t upset anyone too much, but rest assured it should mean some interesting new things for our lunch/dinner menu in the near future. As of next weekend, we will be open from 11:30am Saturday and Sunday.

As we provide a completely meatless menu, we often get asked about the products we use. More specifically we are asked about our eggs and our cheeses. I’ve tended to avoid blogging about this stuff for fear of sounding preachy – I for one hate being told what to do and how to eat and hypocrisy is a credibility crusher. So this is simply meant to be an answer to a couple of FAQs.
The egg question is related to the living conditions of the chooks that provide our eggs. We source our eggs from Egganics who have an organic free-range farm in Orange. If you’ve visited the Everleigh markets, you are likely to know Jacqui, Jim and the girls from Egganics who have a commitment to providing quality organic eggs in a humane way. The chickens are protected by dogs and are free to roam about the farm as they choose, to the point that they put themselves to bed! The Egganics website is being built as we speak and as soon as it is finished I will be sure to post the address.
Now for the cheese question… This question is about whether or not the cheeses we use contain animal rennet. Animal rennet is an agent used to separate the curds and whey in the cheese making process and is derived from calves’ stomach. So, through much research, we’ve managed to source cheeses of high quality that do not contain any animal rennet. As a general rule, Australian produced cheeses tend not to use animal rennet whereas European cheeses do.

Monica has been whipping up her own delcious blend of cabernet-shiraz, vanilla and selected spices. It’s just been tasting fantastic and poor old Mon is battling to keep up with demand. We serve it warm with a wedge of orange and it’s just perfect for these cold, cold nights!

Our latest wine special is from Harkham Winery and is their 09 Aziza’s Preservative Free Shiraz. We’ve been wanting to get a good quality, locally made wine that contains no preservatives and is thus, allergen free for a long time, and here it is! The wine is beautifully bottled with a wax seal which adds a little fun! It definitely needs a few minutes when the wine is first opened to get itself right, but once it does it shows good tannins and a lovely balance.