Our kitchen is run by Kjöt + Elder, a Scandinavian-influenced smokehouse.
Evenings from 5:00pm, Saturday Brunch from 12:00pm and Roast Dinners from 12:00pm on Sundays.
Our locally sourced meat is brined and cured on site then slow smoked over Alder wood chips. This gives it a subtle flavour while keeping it tender.
We also do smoked and charred seasonal vegetables, house-fermented pickles and punchy sauces.