A part of Busselton’s rising hospitality profile where the focus is local without being parochial.
Exuding smalltown charm albeit with the hallmarks of an inner-city bar, this tavern’s retro interior features take full advantage of an old shopfront while bartenders spin vinyl and shoot on-target recommendations to whet your appetite. Co-owners Brendan McCarthy and Nathan Headlam have hospitality form, having opened bars as far and wide as Melbourne and Phnom Penh. Their beer focus across eight taps is local, which carries through to wine from the region alongside a few names from further afield. An extensive back bar embraces spirits globally. In cooler months, you may nurse an Islay single malt by the fire, but with summer comes a changing cocktail lineup which may see you embrace a Pisco Calypso using locally distilled pisco from Beyond Distilling. Under chef Laura Koentjoro Harding (Young Chef of the Year 2025), dining here has garnered its own reputation. In season you may simply graze on Albany Rock Oysters, lean to small plates like the chargrilled Fremantle octopus, or king prawns with spicy sambal matah chalaquita. Mostly you’ll find U6 (that’s to say extra-large) West Australian king prawns in use, swapping out on occasion for excellent Skull Island Tiger Prawns – regardless, the story here is of quality produce. Given time and numbers, go big and order the seasonal banquet for the table.
In other news
