Click here to see our Menu and Order.

Our Cafe/Kitchen is open from 7.30 am to 7 pm daily, and you can order ahead.

Click on Take Away, then in the notes section type where you’d like your meal delivered to:

• to be served inside our Clubhouse or in our gardens,

• Room Service to your Tiny House

• packed in a Picnic Hamper menu. We have just 2 Picnic Hampers that come with their own Secret Treasure Map leading you to your own private hilltop with views that go for miles over Tallaganda State Forest, peaceful open meadows and the Budawangs. There’s a Hammock for 2 and Picnic Blanket in each Hamper. Choose your own cold and hot food and drinks, and we’ll guarantee the peace and quiet.

Our Behind The Scenes Story…

Our Cafe is a little different - we’re running it as a little Ghost Kitchen inside the Clubhouse. We serve the girls staying for our horse riding camps their meals and refreshments. We use the same tiny kitchen to serve adults and make sure they’re just as well looked after. But to make it all work, everything’s going through this ordering system. My 10 year old son, Carson, mans the Counter - and I’m a phone call or sms away, just in case you have any questions.

The idea for our little Ghost Kitchen came about through the drought in 2018 and 19. We ran out of grass for the Saddle Camp horses, and the price of their feed skyrocketed. So to stay in business we had to let our staff go, then our older horses go. I was desperately looking for ways to manage our horses health and was reading and listening to a lot of farming podcasts, which led me to regenerative farming principles, holistic grazing and farm health. It also led me to listening to a podcast with Zach Bush and how chemical farming was affecting our health. And then I heard Nora Bateson speak about how we can solve everything at once by just thinking about what to feed our children.

Feeding my own 3 children, and the hundreds of girls that stay each year for Saddle Camp’s horse riding camps, really made me realise how much responsibility I had, and how much of a difference it could make if I made some changes.

And then I received a letter from our local council (Thank You So Much QPRC) saying that if your business was affected by the drought, they could send you back to school for new skills - as there was no sign of the drought breaking. I quickly called and said I’d love to learn Commercial Cooking.

So for the next 2 years I completed my Commercial Cooking course in Moruya. I absolutely loved it. My teacher was amazing - she had so much experience and passion for the industry, minimising food waste, the importance of fresh food and how to serve it with care and respect. I felt like she took me under her wing, and she often had ideas to add to this menu.

And my husband, Rob, is a WHIZZ in the garden. He’s established the orchard, whipped up wicking beds, trellises, and arbors. And he's busy filling them with growing fruit and vegetables.

We love receiving your order, then running out to the gardens to pick your salad ingredients, and edible flowers to decorate your meal. We’re definitely not quick-service, but it’s the freshest meal you’ll find.

We want to provide you with fresh, nutritious, delicious food that makes you feel good, for as long as you’re here. So please enjoy our care and hospitality - from my family to yours :)

Allergen advice

We advise that our commercial kitchen is not allergen free and cross-contamination may occur. When notified of the need to produce an allergen free catering item, we will attempt to take extra precaution to not cross-contaminate however cross-contamination may still occur. We wish to advise you that because of the methods in which foods are produced, we cannot guarantee that traces of the food that the participants are allergic to are not present in the products that the participants are served. This may include but is not limited to nuts, gluten, eggs, dairy, etc. If this presents medical issues for you, then you need to be aware and make an informed decision regarding this purchase.