Cuisine which has won so many national awards and international praise - and created daily in such a remote location - is something of which we are very proud and delight in sharing. We are famous for our "Flinders Feral Food", but what the ...flinders is that?


Flinders Feral Food
Bush food or Australian native cuisine or as we call it in the Flinders Ranges,  Flinders Feral Food - kangaroo, emu, yabbie, quandongs, native limes and bush tomatoes are just some of our fresh ingredients.

Dishes are a subtle blend of these different tastes and textures combining the native foods with more contemporary ingredients. The emphasis is on fresh, predominately South Australian flavours and quality South Australian wines complement the menu.

What’s on the menu? Take a look…

• Menu
• Wine List
• Catering and Conferences

Availability and seasonality generally determine menu content. There is a good balance of dishes featuring native and non-native foods whilst also presenting some of the more traditional ‘pub’ food. 

Native and local foods consistently featured on the menu include:

Kangaroo: Kangaroo meat is harvested locally and is featured in roo tail soup, fillets, racks or kangaroo ribs, roasted or smoked kangaroo, terrines and roo and red wine pies.

Emu: Farmed emu meat is purchased through a specialist meat supplier based in Adelaide, with emu eggs being sourced from South Australian emu farmers. Emu eggs are in irregular supply but when available we serve emu frittata, scrambled emu eggs and emu omelettes for breakfast. Emu liver pate is served with acacia wafers and muntries chutney. Emu meat is featured on many of our platters either roasted, smoked, as pepperoni, proscuitto or in pies. 

Goat: Goats are one of the main feral animals found in the Flinders Ranges. Goat products are featured on the menu from entrée through to dessert; goat’s curd on bruschetta, rack ‘o’ goat, goat curries and pies, goat’s curd cheesecake and goat’s milk cheese.

Beef: Our beef is sourced in South Australia and is of consistently high quality.

Saltbush mutton/Dija: The surrounding pastoral area is saltbush country and the mutton has a noticeably different flavour. It is a taste of the region and is now commonly called "Dija"

Rabbit: We currently source farmed rabbit from Queensland and Western Australia. Rabbit meat is used in curries and terrines.

Seafood: Oysters are sourced from Cowell or Smoky Bay in South Australia. Snapper is now being farmed in Port Augusta. Yabbies (a freshwater type of crayfish) are caught locally in the gorges when available or are transported from Adelaide. Smoked salmon comes from a specialist supplier in Mount Barker, and Kangaroo Island marron (the largest of the freshwater crayfish species), Port Lincoln tuna and farmed barramundi are also featured on the menu.

Quandongs: Quandongs (sweet native tree fruits) are harvested locally and some are supplied to the restaurant by local Aboriginal communities. Quandongs are the most popular item on the dessert menu, often served in a crumble pie with quandong sauce, cream and ice cream. However, they taste equally delicious in jams and as a meat accompaniament in sauces and glazes.

Other native produce used in the restaurant includes:

• Paperbark – the environmentally responsible substitute for ‘alfoil’ and used for sealing in cooking flavours .
• Wattle and acacia seeds – in breads and pastries, both sweet and savoury.
• Samphire – a salty-tasting succulent herb. When in season, it’s found near Lake Torrens.
• Watercress – found in Parachilna Gorge during season.
• Native pepperleaf, thyme and wild basil herbs.
• Lemon myrtle.
• Native limes and bush tomatoes.
• Macadamia nuts.
• Muntries – chutney is made from this bush fruit, to accompany emu pate.
• Mountain pepperberries – used in glazes and rabbit terrine.

Fresh bread and damper (Australian bush bread made from simple flour and water dough cooked in a camp fire or oven) are baked in our own kitchen, as are feral pies (emu, goat and kangaroo) and quandong and apple pies.