Apple and cranberry stuffed pork and free-range pork ribs slow smoked with a pecan timber are just some of the dishes on offer as part of a mouth-watering new paddock to plate initiative at the Ship Inn.
Known for delicious, no fanfare pub grub, South Bank’s iconic Ship Inn has partnered with leading free-range producers, Barcoo Beef and Gooralie Free Range Pork to feature a changing daily menu of ethically sourced dishes.
The concept has stemmed from the Ship Inn’s own Friday Hut Farm located in the Northern Rivers of New South Wales which will also supply chicken for the daily specials menu.
Owner John Mander-Jones advised the intention behind the initiative was to encourage more patrons to know where their food is coming from.
Said John, “The Ship Inn is all about quality pub grub. There’s no fancy plating or fanfare – what we offer our diners is a heart pub experience, with quality food on the agenda.
“Since we started raising chickens on our own farm, our awareness of ethically raised and sourced produce has increased, and we want to share with our customers the importance of knowing where your food is coming from.
“Sustainable dining for us is all about the love of seasonal produce and celebrating products that are superior in flavour and sourced from the most ethical and sustainable providers.
“Our Friday Hut Farm chickens have really inspired us to have those conversations with our customers and motivated us to align with other producers such as Barcoo and Gooralie who shared our vision for ethically raised food.”
The Ship Inn will be dishing up Friday Hut daily specials for lunch and dinner with dishes rotating across chicken, beef and pork proteins.
The Ship Inn is located on Sidon St, South Bank and is open 7 days. For more information or to book a table at The Ship Inn, phone (07) 3844 8000.