Spring Spur Kitchen features home grown and locally sourced produce with a menu that has an Italian, Mediterranean, Middle Eastern and Australian homestead influence – Freshly baked breads, pizza, pastas, risottos, spanish tapas, fresh salads, with homemade mustards, relishes, preserves, baked cakes and pastries, all prepared in the Spring Spur Kitchen. We are proud to offer a multiple-dish shared style menu Thursday to Saturday, that changes daily in accordance with product availability, to be shared with the family and other guests, evoking feelings of community and togetherness, all while absorbing the view from our unique Rider’s Lounge. The produce that we cannot provide from our own garden is sourced locally with sustainability at the forefront. We believe that the produce grown in the Alpine region is showcase worthy, and we use modern cooking techniques to elevate and highlight, without masking its natural beauty and flavour.

The veggie garden has always been a way of life for the Baird family, originating from Kath, who was determined to feed her growing boys produce that was free from pesticides and hormones commonly used in farming practices today. It continues to be a source of sustenance for the ever-growing Baird family, and a feature of our cooking in the homestead meals we produce for our guests – from homegrown spuds carried into the bush by sturdy pack horse, freshly cut herb focaccia or raspberry jam toast with your morning coffee, to the simple delight of biting into a crispy apple straight from the tree. The garden is ever-changing with the seasons and evolves every year into something completely unique, you simply can’t beat homegrown for taste!
Although we are unable to grow all of the produce used in the kitchen, Spring Spur’s aim has been to grow as much as possible throughout the year, designing the menu around the seasons, with excess produce being harvested, fermented, and preserved to ensure availability in less fruitful seasons or through the depths of winter. The team at Spring Spur has been working hard to collect and plant heritage seeds, and we pride ourselves on serving unusual and unique varietals when in season.