Eat and Drink

The food and beverages at The Argyle Inn aspire to be nonchalantly competent.

Housemade bread. Snacks to share such as beetroot with red kraut, walnuts & goat’s cheese, cured king trout, chicken liver pate, roasted red peppers with romesco. Housemade pasta such as durum semolina rigatoni with ‘roo ragu, gluten free potato gnocchi with sage, and baked buckwheat crepe stuffed with goat’s cheese and spinach.

Risotto with celery and garlic cream is a staple. As is the beef eye fillet, the duck confit and the half chook. All simply served with greens from the garden or seasonal veg from our local grower Glenbrae Produce. Who you can find out the front of the Inn most Saturday mornings with their fresh garden harvest. Saturday mornings also host our big bake: pies and pizza alongside croissants and danishes. Simple desserts:  currently chocolate mousse, frozen nougat and orange bavarois.

Draft beer from Capital Brewing Co. Classic cocktails with only a nuanced spin. Good value local wines from Canberra and Orange. As well as premium wines from the likes of Domaine Naturaliste in WA, Thomas St Vincent in SA, Pooley in TAS, Giant Steps in VIC and Te Mata in NZ.

Events

We love a good party at the Inn. From a long lunch in the dining room to whole venue takeovers to multi day weddings.

For stand up parties (buffet and canapes) we can cater up to 120pax.

For sit down we can cater up to 60pax.

Send us a brief for your wedding/party/anything and we’ll send you a proposal.

REGULAR TRADING HOURS:

Fridays lunch & dinner.

Saturdays breakfast, lunch & dinner. Live music 6-9pm.

Sundays breakfast.

For group bookings we offer three courses for $55pp: shared antipasti, choice of mains, shared sides, choice of dessert.

Split bills: we can split bills as a percentage but are not able to split according to indvidual items.

Open at other times by arrangement. Minimum spend $550.

Open for lunch on Sundays 26th October, 30th November and 14th December.

Open for dinner on Monday 27th October, Tuesday 28th October, Thursday 30th October.

Bookings essential. To check availability email [email protected] or call  0448 402 008.