The woodfire will be roaring from noon every Sunday, with a hearty roast on the pass, footy playing in the front bar, and $12 pints of Guinness from 1pm-3pm.
For July, Dane’s cooking up Loddon Valley lamb leg in a miso and herb marinade, served with rich jus, baked celeriac purée, seasonal brassicas, and rosemary potatoes glazed in confit garlic emulsion.
We’ll also be pouring something special from Etta’s wine list each week, beginning with magnums of rosé by cult Australian producer Gut Oggau.
