Pastry, stone fruit and four taps of cider
A board that changes with the picking, a kitchen built where the boiler stood, and more butter than anybody needs.
Cooked around the fruit, not the menu
We write the board twice a day, once for each shift. In February it is almost entirely stone fruit; by June it is pears, pastry and whatever came out of a jar.
Savoury pies run all day. The fruit ones only appear after the changeover, because the pastry section spends the morning on them.
Nothing here is complicated. The valley grows the difficult part and our job is mostly not to ruin it.
At noon
Savoury pies, a soup and something on toast with too much butter.
After four
Fruit pies, a roast on Sundays, cheese from up the road.
All day
Bottled juice, four ciders, two beers, six wines.
Five suppliers, all close
- Stone fruit from three orchards within twenty minutes of the door.
- Pears in autumn from the same grower who sold to this cannery for thirty years.
- Butter, cream and cheese from a dairy factory west of town.
- Cider pressed in the valley, four taps, rotated as the picking rotates.
- Flour milled in the state, because the pastry is the one thing we will not improvise with.
Two things worth knowing
Can you do it without dairy?
One savoury and one sweet option daily, but ring ahead on a Sunday.
Is anything on the board frozen?
The preserves are bottled, never frozen. If the fruit is out of season the board says so.