Eat + Drink
Our Vision
At the heart of our recently restored pub, Pete's vision is to celebrate local flavours and serve our community with every meal. With years of experience working with chefs and supplying quality meat through Milly Hill Meat, Pete and Sal Strelitz are committed to bringing top-quality, locally sourced ingredients to the table, creating dishes that reflect the best of the region and provide a true taste of country hospitality.
Kitchen Hours:
Main Menu - available seven days a week from 12pm to 2:30pm (lunch), and 5:30pm to 8:30pm (dinner).
Bar Menu - available seven days a week from 11am to 9pm.
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Our Team
Meet Our Culinary Team
Justin North
Justin has enjoyed a 27-year career in hospitality, including overseeing the rebrand of The Centennial for Halcyon Hotels. Justin has developed his own acclaimed restaurants, with Becasse named among the world’s top 100 and earning several awards, including SMH Chef of the Year (2009) and GQ Chef of the Year (2010).
Head Chef Robert Taylor
Chef Robert Taylor, a Sydney-born chef with 22 years of culinary experience across diverse cuisines, has notably led acclaimed restaurants such as Anason in Barangaroo and served as the founding Head Chef at Babylon in Sydney. He emphasises the use of local ingredients, simplicity, and freshness in his cooking. Recently, he relocated from the city to the countryside to embrace a rural lifestyle and bring urban culinary influences to the country. Chef Rob leads a talented team including Nic, Sam, and Chantelle, to bring you exceptional food and hospitality.
Chef Rob leads a talented team in the kitchen: Nikki Nelson, Sam Craven, Prabin Timilsina, Jeewan Chaudhary, Telle Roberts, Leearne Platford, McLaren Craven, Cee Jay Roberts and Haval Khreo.
