Nick Argyriou

The venue’s mission to create pub classics at restaurant level resonates with a very paddock-to-the-plate style, with McCallum sourcing much of his ingredients locally and giving a nod to regions McCallum the bushranger would frequent. From Gippsland (Black Angus beef), Hopkins River (eye fillet) to Rokewood’s Wurrook Merino for the black pepper and fennel sausages, McCallum the chef has even given the chicken parmigiana a makeover.