Wed – Sun · 4:30pm – 12am+61 2 6331 552818+
Temporas Assay Rooms
Eat and drink

Beef, roots, pastry and cold-country wine

A board that leans on what the tablelands actually produce, a pie that changes every fortnight, and a glass list from the ranges.

The board

Seven dishes, written by the season

The fortnight's pie coming out of the oven

Winter here is genuinely cold and the board says so: braises, a roast on Sunday, and root vegetables treated as the point of a dish rather than the thing beside it.

Beef comes from three properties within an hour and is listed by property on the board. Cheese comes from one dairy on the western side of the ranges and is the only thing on the board that never changes.

Everything is cooked to order and a braise is a braise, so on a full Friday a main can take half an hour. We say so when you book rather than let you sit and wonder.

Three small

One meat-free always, one of them pastry.

Three large

Beef, a braise, and whatever the week produced.

One pudding

Steamed, in winter, and unapologetic about it.

Behind the bar

What is poured

  1. Twelve wines by the glass, most from the ranges either side of town, all listed by grower.
  2. One fortified, poured small, and better on a July night in this building than anything else here.
  3. Two taps from a brewery forty minutes away, changed when a keg blows.
  4. For anyone not drinking: house lemon, cold brew, and something hot from May onwards.
  5. Service stops for anyone who has clearly had enough, and the house does not argue that call.
Dietaries

Worth mentioning when you ring

Is there always something meat-free?

Always at least two dishes, and neither of them is a salad afterthought.

Gluten?

Pastry is the problem, everything else is workable. Tell us on the phone and the kitchen plans for it.

Do you do a children's menu?

No — the house is over-18s throughout, so the question never arises.

Can we eat late?

The kitchen goes short at the third assay and stops at half ten. Cheese and bread run to last call.