A converted mess hall,
a serious kitchen.
Long tables, brick walls, the MRC lake at the bottom of the garden. Ingredient-led plates, wood-fired evenings, and a drinks list built for the hills.
The Kitchen
Hill produce, house-cured, wood-fired. A menu that changes with the market.
The Bonfire
Cool evenings, warm coals. Live sets on Fridays, a lit fire pit every weekend.
The Room
Colonial bones, brass and brick — for long dinners, birthdays, and quiet Tuesdays.
Weddings, receptions,
and the odd bonfire.
The lawn holds two hundred. The veranda holds forty. The kitchen will feed all of them properly. We host wedding receptions, corporate off-sites, milestone birthdays, and intimate rehearsal dinners — all against the quiet backdrop of the MRC lake.
Made with beans, bread
and a bit of history.
We're the dining side of SIGA Coffee — sourcing single-estate beans and hill produce from within a day's drive. The bistro turns those raw materials into three meals a day, seven days a week.
Come hungry. Stay for the bonfire.
We hold tables on weekends, so booking ahead is best. WhatsApp is fastest.