In time for Winter, we have created a new pizza offering. Pork and fennel seed mince is combined with feta and stir-fried fennel bulb to make a delicious warming treat. We keep it simple with the base smeared in olive oil. As with everything we do, all ingredients are prepared fresh on site.
Our Scottish Export 80 Shilling Ale is back on tap after an hiatus of 8 years – last brewed in May 2017.
With a big malt presence, subtle citrus and a creamy mouthfeel, all our long term patrons are very pleased to see it back.
I used the pilot system and the original mash tub to produce 2 kegs. One keg will be featured at The Obsidian Dark Beer Festival on Saturday 28 June.
The other is on tap now, only at Cubby Haus.
We’ve setup a telly in the corner so you can watch the footy while kicking back with your mates and some beers. We will also be screening the Paris Olympics commencing Friday 26 July.
Ribs and Slaw join our regular menu.
Introducing our slow cooked Buffalo Pork Ribs, made fresh at the brewery. Enjoy succulent ribs with a generous side of coleslaw and pickles. Try them with an American Brown Ale to complete this mouth watering meal.
What goes with a breakfast beer? Our new Brekky Pizza! Try our new bacon, egg and mushroom pizza on our in-house made pizza base. Breakfast available all day, every day.
