Part of our business rebrand has included the addition of food and beer. We've upped the game by serving up the region's best beer on tap and delicious stone baked pizzas all weekend.
Our "Pig's Skin" was the first ale to come off the taps, made with the same grain we use in our whisky including a light smoke and a citrus hop which gave it a hint of smokey bacon, thus the name.
Our Maple Bacon, apple and fig pizza with blue cheese and mushroom has also been the standout crowd favourite. Come down and try it for yourself.
How do we get the pizza dough to taste so good ( crunchy and fluffy)?
It's all in the 3 day cold ferment process that allows the enzymes time to break down the starches and the yeast to work it's magic. The twin deck pizza oven is also part of the magic.
Come down and try it for yourself. Friday, Saturday and Sunday from 11am -7pm.
