Supper and sweets from a goldfields kitchen
Saltbush lamb, camp-oven stews, marron and a pavlova that has outlasted several menus, all cooked on the premises.
A kitchen built for the long drive
Trevor Rossi plans the menu on the principle that a guest who has driven a long way should be fed generously and without fuss. The dishes are plain in the best sense: well-seasoned, properly cooked and served at the temperature intended. Nothing arrives under a dome, and nothing is decorated with foam.
Ingredients are sourced from the region wherever possible. The lamb comes from stations that graze on native saltbush, the beef from properties within a day's drive, and the vegetables from growers who understand the demands of a hot climate. Marron, which are not local, travel up from the south and are among the few extravagances Trevor permits himself.
Bread is baked every afternoon, stock is simmered from bones, and the pastry is rolled by hand. The kitchen closes at eight o'clock in the evening, after which the house offers tea, coffee and puddings until it closes.
Local lamb
Saltbush-grazed and roasted until it falls from the bone
Fresh damper
Baked each afternoon and torn at the table
Handmade pastry
Rolled by hand for every pie and tart
“The saltbush lamb is the best I have eaten inland, and the pavlova arrived at the table looking like a small, well-behaved cloud. Give Trevor my compliments.”
Helen, regular guest
Questions about the kitchen
Can dietary requirements be met?
In most cases, yes. Vegetarian, gluten-free and nut-free dishes can be prepared if we are told in advance, preferably when the table is reserved. Please mention any allergy to your server as well, so the kitchen can take proper care.
Is the menu the same throughout the year?
The core remains constant: lamb, damper, pavlova. Other dishes follow the season and the supply from the surrounding stations, and the printed card is revised whenever Trevor finds something better. The current card is always the one at the table.
Is there a vegetarian main course?
There are always two. At present they are a baked pumpkin and chickpea pie and a layered vegetable lasagne, both made on the premises. The kitchen is also happy to adapt a soup or a salad into a more substantial dish.
Dishes from the kitchen
Soups and small plates
Battered fish and saladGolden battered fish served with a fresh mixed-leaf salad and a lemon wedge.- Lentil and bacon soupA thick, savoury soup of red lentils, smoked bacon and carrot, hearty enough for a cold desert night.
- Corn and chive frittersGolden fritters with sweetcorn and chives, served with avocado and a spoonful of sour cream.
Pumpkin and walnut risottoCreamy pumpkin risotto topped with toasted walnuts and shaved parmesan.- Cheese and fruit plateLocal cheeses with quince paste, crackers and seasonal fruit, set out for sharing.
Main courses
Tomato pastaPasta tossed through a rich tomato sauce, finished with grated cheese and fresh basil.- Camp-oven beef stewChuck steak, carrots and onions cooked slowly in cast iron and ladled over mashed potato.
- Kangaroo with beetrootPan-seared kangaroo fillet, thinly sliced, with roasted beetroot and a bush tomato relish.
Lamb loin with lentilsPink-roasted lamb loin served with seasoned lentils, fresh greens and a creamy herb sauce.- Fish and chipsCrisp-fried white fish with thick-cut chips, lemon and a homemade tartare sauce.
- Pumpkin and chickpea pieRoasted pumpkin, chickpeas and spinach in a spiced filling, baked in a short pastry case.
- Layered vegetable lasagneZucchini, eggplant and ricotta between sheets of pasta, baked with tomato sauce until bubbling.
- Roast beef with gravySlow-roasted rump, carved thickly and served with roast potatoes and a generous jug of gravy.
Puddings
Grilled pork chopsChargrilled pork chops served with dressed leaves, roasted tomato and passionfruit.- Sticky date puddingDark, moist and warm, served with butterscotch sauce and a scoop of vanilla ice cream.
- Lemon tartA thin pastry case holding a sharp, glossy lemon filling, served with whipped cream.
Chicken and mushroom risottoCreamy mushroom risotto topped with grilled chicken, fresh herbs and parmesan.- Rhubarb crumbleTender stewed rhubarb under a crisp oat topping, with custard poured at the table.
- Anzac biscuitsChewy oat and coconut biscuits made to a family recipe, offered with tea or coffee.
Tea, coffee and cold drinks
Pour-over coffeeFreshly brewed coffee prepared by hand through a filter and served hot.- Plunger coffeeMedium roast, pressed at the table and served with hot milk on the side.
Freshly ground coffeeCoffee ground by hand just before brewing for a fresh, full-bodied cup.- Sparkling mineral waterChilled mineral water with lime, served in a tall glass.
- Hot chocolateDark chocolate melted into hot milk, topped with a little whipped cream.