A relaxed tavern-style menu meets a country Aussie fit-out and local sensibilities.
While its doors have only just opened, the retro-whimsy fit-out of this tavern-style eatery-bar makes it feel like it’s been at the heart of Busselton for much longer. The bar is polished wood, booth seating is in deep forest green and the wood panelling and floors have an air of the Old World about them. Glance around, and the place is filled with a mix of mates, families and couples of all ages, implying it’s been embraced by locals like an old friend.
Glance around, and the place is filled with a mix of mates, families and couples of all ages, implying it’s been embraced by locals like an old friend.
The skill in the kitchen and the bar suggests it’s far from its infancy, too. Denmark-smoked boerewors is dense and flavoursome, its heft offset with peperonata, fried onion rings riding shotgun. Blackwood Valley beef bitterballen are both filling and generous, and make a great alternative to more commonly sighted arancini and croquettes. But it’s the vegetables that are the star of the (mostly) shared menu: a medley of South West brassicas, perhaps, charred to smoky perfection and served with pickled chillies on a velvety base of cashew sour cream and avocado.
Still, this is a tavern, so the bar is prominent, with local craft beer on tap, local wines on pour and crowdpleasing cocktails in the tins, all well priced. It’s a match with warm service and the likes of The Strokes spinning on the record machine. The album? Room on Fire.
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