The change of season is bringing about change on the rooftop, with a brand new Executive Chef and seasonal menu to match our freshly brewed craft beer.

Andrew Musk brings a wealth of experience and new focus — using local suppliers and a simple approach: “It’s about getting the best from quality produce, without overly complicating things. Like our King River Wagyu burger, sourced from a fifth generation, family run Queensland farm.”

Our new, winter menu features tasty dishes like sticky, spiced lamb ribs and Angus flank steak with charred onions, made to bring out that smoky, caramelisation and char flavour. There’s also a range of larger plates, like the Valley Hops burger (when you’re just too hungry to share) and meat-free offerings from the grill, like our blackened butternut pumpkin with miso caramel, white soy dressing, kale and furikake (vegan, with gluten free option). Either way, you’ll be spoilt for choice, with the pizza oven fired up all day and some tasty new toppings to try.

Oh, and did we mention we’re working on our very first All Australian Smoked Porter, crafted in the brewhouse by smoking malt and infusing rum soaked charcoal — courtesy of the legends at Milton Distillery (and our pizza oven). And If that doesn’t warm your cockles, there’s an Old English Ale and our Widows’ Weeds Oatmeal Stout on tap for the season.

So now you can spend winter chargrilling in the great outdoors, but with fresh craft beer on tap and less hassle!

Check out the new menu and make a booking online. Same day walk-ins welcome. Open Tuesday to Sunday.