Kangaroo, quail, mountain pepper and lemon myrtle over mulga coals, with damper coming out of the oven until midnight.
At the coals
What comes off the grill
Kangaroo takes minutes and forgives nothing, so it goes on when the order lands and not a second earlier. If you want it past medium we will cook it, and we will also quietly grieve.
Native pepper does most of the seasoning. It is hotter than it looks and it climbs slowly, which is why the board says so next to the dish.
Damper comes out of the side oven all evening. There is no charge for the first one and never has been.
To start
Damper, saltbush butter, pickled bush tomato.
Off the coals
Kangaroo fillet, quail, a vegetable plate that changes weekly.
To finish
Wattleseed pudding, and quandong when we can get it.
Timing
When the grill and the bar are running
4pm – 5pmOpenCoals settling, no orders
5pm – 9pmOpenFull board
9pm – midnightOpenShort board, whatever is still hot
Midnight – 1amDamper, dips and cold cutsCold, swept
Over 18?
This building is licensed and the whole of it is for adults: a bush kitchen at the front and six card tables behind.
