Smokehouse

 
smokehouse

Smoking the best locally sourced meat and fish, our chefs create the most tender and flavoursome homesmoked dishes.

A traditional method of cold smoking adds a delicious depth of flavour to our produce.  Described as the ‘true’ method of smoking, during this all-natural process, we cure and brine the meat, fish and cheese and add mix dried herbs to the wood chippings to develop the smoky flavour of our dishes.

From curing to the end of smoking can take weeks, but it is worth the wait.  On our à la carte menu you will find a selection of smoked produce including our signature smoked platter, low and slow pulled pork burger and the best smoky BBQ ribs in the valley.  We don’t like to rush the process so the availability of home smoked products will vary, as will our dishes and cures throughout the year.