Our second Winter Seasonal is now on tap. This German style Dark Lager with a deep reddish tinge is full of bread malt notes and a hint of spice and grapefruit from the Chinook hops used throughout. On tap for a limited time.
There are 12 beers on tap and our dark beer range is significant. Come down for a sample paddle of our delicious dark beers.
Enjoy an afternoon with the dynamic duo Joy and Rob as they play all the great Rock and Pop classics. They’ll get you dancing and singing along.
Our new Pork & Fennel pizza is already a crowd favourite – rich, comforting, and made fresh in-house. Perfectly paired with our English Oatmeal Stout with its warming dark notes and light bitterness. The perfect accompaniment.
We’re bringing live music back to Cubby Haus and we’re looking for emerging solo artists and duos keen to share their sound in a warm, inclusive, and relaxed setting.
Our Sunday Sessions offer a chance to connect with a friendly crowd over some beers and a pizza, perfect for those looking to build experience, try out new material, or just enjoy playing live.
We provide beer and a meal and if the turnout is strong, we’ll also share some of the bar takings. While we can’t guarantee cash payment, we’re committed to being fair, upfront, and supportive of local talent.
Contact Malcolm to chat more about getting involved.
Live Music Returns to Cubby Haus.
We’re bringing back Sunday Sessions this winter, and we’re kicking things off in style.
Join us Sunday 29 June from 2:30pm as The Rectifiers take the stage. A true Ballarat favourite, Jo, Nick, Todd, and David will fill the bar with their dreamy, laid-back sound. Great beer, warm vibes, and live music is what Sundays were made for.
We are seeking an experienced bar person with leadership qualities to join our team. The position also involves food preparation, so a food handling certificate would be beneficial. Hours are afternoons and evenings Thursday to Sunday, approximately 8 hours per week on a casual basis.
If you are interested, contact Malcolm via our online form.
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.
I’ve been wanting to replace the rather amateurish label of our South Pacific Ale for some time. A tropical bay scene with a sunset, perhaps. On this year’s Tathra trip, we spent a day at Bithry Inlet. The day was sunny and gorgeous and the inlet was as beautiful as always.
As with all the beaches in the district, they change every year. Looking at photos I took that day, one looked great for the new label. South coast NSW is actually in the South Pacific, so it all came together.
I went to our local pub, The Western Hotel in Sturt St, with some friends the other night. We ate very nice entrees with some delightful local wines.
Dan (the owner) came by to say hello and I mentioned he had empty space in the bar fridge. Straight away with a grin he ordered two cases of ESB. I dropped these in first thing the following day.
We’re back at the Western!
Head in for a great meal and an Extra Special Bitter. Be sure to say g’day to Dan.
