• Four Pillars x Christmas in July

  • Maker & Monger Winter Feast

  • New Years Eve 2019

Roast Collection: Beef & Barossa

Each month of Winter, we will be selecting a meat to roast and will be pairing it with a delicious red wine.
For the whole of July we’re all about Beef & Barossa!

Join us at Arbory Bar & Eatery, 7 days a week from 12pm for lunch or dinner and order a plate of roast beef and a glass of Powell & Son Barossa Shiraz for $25.

Each dish will change daily and will be a celebration of the whole animal. As the temperatures drop and you reach for that glass of red, why not make the most of the roast! Ask our friendly staff on deck what we’re dishing up that day.

Bookings available or simply walk in and grab a spot.

ENJOY!

  • Shuck n’ Suck

  • NOTØBERFEST

  • New Years Eve 2015 – ‘A Touch of Gold’

  • Arbory Seafood Market – MFWF 2016

  • FRIENDS OF PHEASANT’S TEARS WINERY LUNCHEON

  • THE ENDS

  • New Years Eve 2016

  • 🎂🍔🍺Arbory Second Birthday

  • PIRATE LIFE ROAST PORK PARTY

  • AFLOAT: NEW YEARS EVE

  • FOOD FOR THOUGHT

  • GOOD BEER KITCHEN

  • Arbory Four Pillars Gin Dinner

  • ROAST COLLECTION: Lamb & Tempranillo

  • Arbory.Live

  • Christmas Day

  • ARBORY: New Years Eve 2018

  • ARBORY: New Years Eve

  • Silent Comedy Festival

  • Burger & Beer

  • Anzac Day

  • Good Beer Week; Good Beer Kitchen

  • Mother’s Day

  • Roast Collection: Pork & Pinot

  • Negroni Week 2019

Good Beer Week; Good Beer Kitchen

Good Beer Kitchen 2019 ~

Celebrate the festival’s favourite long lunch with a group of chefs loose in the kitchen, armed with some of the country’s finest craft beers.

Our very own Chef Nick Bennett has rounded up some of his mates to cook a dish that will be served alongside their favourite ferment.

This year’s breweries include Stomping Ground Brewery Brewing Co. (Collingwood), Sailors Grave Brewing (Orbost), Green Beacon Brewing Co. (QLD) and Wolf of the Willows (Cheltenham).

Triple R radio presenter Cam Smith will host the lunch, guiding you through each of the courses, with a quick chat to each chef to find out more about the dishes you’ll be trying.

Book Tickets