The kitchen.
The fourth maker in the collective, and the one that keeps everyone at the table. Wood-fired, share-style, and pointedly unfussy — cooked beside a bar pouring wine, beer and gin made metres away.
Wood-fired
One oven, hot all day. Pizza with a proper blister, vegetables with a bit of char, bread worth ruining your appetite on.
Share-style
Tapas and small plates built for the middle of the table. Order too much — everyone does, nobody regrets it.
Ridiculously local
Mintaro lamb, Clare produce, herbs from the patch out the back. If we can't name the grower, it doesn't make the menu.
Low & Slow Meats.
Out the back we run a large smoker and a spit, and on Sundays they do all the talking. Everything goes on early, comes off late, and arrives at the table tender enough to make an argument for staying all afternoon.
Good gin, good wine, good beer, good smoke — good Sundays.
- Pork$35
Slow smoked pork with roast veggies and gravy.
- Beef Brisket$35
Slow smoked brisket with roast veggies and gravy.
- Butterflied Chicken$35
Slow smoked chicken with roast veggies and gravy.
Eat like you mean it.
After a proper bite or just a few well-earned drinks? Either way, we've got you. The menu changes with the seasons and whatever's loudest in the patch — dietaries gladly accommodated, just tell us when you book.
Fish & Chips Fridays from 5pm. Seven Hill Social Club every Saturday, 6pm 'til late.