It’s not just a bar; it’s not just a restaurant. It’s a pub of sorts, but not an Aussie lager/pokies/bad carpet kind of pub. Think more a fancy English pub but one with a Continental European streak, where the food and drinks stand side by side, are of a high standard, and are generally sourced locally, with a minimal intervention approach to the food offerings.
“Simple food, beautiful produce, plated nicely,” says general manager Nick Braban.
Their ethos focuses on farm-to-table, partnering with farmers in the Darling Downs and sourcing food direct from them.
“We buy all our lamb from one guy. All our beef from one family. All our chicken from one family.”
Read the full Crafty Pint article here