THE ANCHOR SMOKEHOUSE
Tucked away beside the river, our chefs create the most tender and flavoursome home smoked PRODUCE.
The Anchor Chefs regularly stock the smokehouse with a range of locally sourced meats, fish and cheese. Curing to smoking can take weeks, but it is worth the wait.
Our traditional cold smokehouse is 100% natural and the chefs carefully cure and brine, adding herbs to the wood chips to develop smoky flavour depths.
Try smoked specials including our signature smoked platter, low and slow delicacies, and the best smoky BBQ ribs in the valley.