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Not your average brewery food.

Led by Chef Kane Boase (Fino, Botanic, 2KW), the Sally Can Wait kitchen brings a bold, considered edge to Barossa Valley brewery dining. Expect southern-style barbecue, refined pub classics and flavour-driven plates built around quality local produce from Barossa growers and suppliers.

With around 60% of the menu gluten-free and a strong mix of vegetarian and plant-based options, it’s a food offering designed to cater for everyone. Thoughtful, generous and made to be shared, this is the kind of food you settle in for.