Whipbird

18/10/2026

A little question for you this Sunday evening.

What's your favourite memory at Whipbird?

As another weekend comes to an end, our team is absolutely exhausted.

After three days on their feet, hundreds of meals coming out of the kitchen, and the dining room being set and cleared more times than I could possibly count, I imagine everyone is very much looking forward to taking their shoes off.

Tomorrow, a few brave souls will be back for the Monday clean-up. The rest will be doing very little of anything. Possibly sleeping.

But looking at this photo of our dining room being set for service got me thinking about all the memories that have been made around these tables.

Birthdays, anniversaries, weddings, first dates, family reunions. Big celebrations, little celebrations, and ordinary lunches that somehow turned into wonderful afternoons.

We get to be part of so many moments in people's lives, and I sometimes wonder which ones have stayed with you.

So I'd love to ask you something.

If you've got a lovely memory of Whipbird, would you share it with us in the comments?

It might be something special you celebrated, a meal you still remember, a staff member who made your day, or just a particularly lovely afternoon spent with someone you love.

I'm going to share your stories with our team tomorrow.

And I can't think of a nicer way for a rather tired bunch of hospitality people to start their Monday.

Thank you for another wonderful weekend. We really do appreciate you.

17/10/2026

17/10/2026

From the garden to the bar. Hours of making syrups, experimenting with flavours and dreaming up drinks. And then Friday night arrives, the cocktail shakers come out, and it all comes to life. ❤️

17/10/2026

Pulling carrots from the farm for our Whipbird Experience tonight.

This is something Devon and the kitchen team have been working on lately. A three-course dining experience bringing together what's growing on our farm and the best of what's in season.

We're really excited to share it with you.

Available tonight alongside our regular menu, for those wanting to try something a little different.

I'll pop the menu in the comments below if you'd like a look.

Bookings are open for tonight.

16/10/2026

Breakfast plans for tomorrow?

We've got something pretty delicious on special!

Our Hashbrown Stack. Two of our signature hashbrowns, topped with parmesan-creamed greens, free-range poached eggs, pickled radish harvested from our farm and a generous amount of buttery hollandaise.

And really, isn't breakfast out one of the nicest ways to start the day? No cooking, no dishes. Just a beautiful breakfast, a good coffee (or two) and the whole day still ahead of you.

Book a table for breakfast tomorrow morning. We'd love to see you!

16/10/2026

Our new seasonal menu is here!

And I have to say, I think this might be one of our best yet.

There's something so exciting about a new menu at Whipbird. New ingredients coming out of the garden, new ideas being thrown around the kitchen, new flavours to experiment with. It gives everyone a fresh burst of creativity, and we absolutely love it.

Devon and our kitchen team have spent weeks working on this one, and with Will joining us as our new sous chef, there's been a whole new wave of ideas and talent coming into the kitchen. Watching Devon and Will bring their ideas together has been really exciting. They both have so much to offer, and I genuinely think each menu just keeps getting better.

And the food!

Our potatoes have been absolutely beautiful this season. I cannot tell you how excited we are about these potatoes! They're making their way onto the menu alongside sage butter, whipped fetta and chives with our schnitzel. Sometimes the simplest ingredients, when they're really, really good, make the most delicious dishes.

We've got beautiful Dutch cream potato gnocchi with smoked pork, spring vegetables, toasted hazelnuts and a roasted garlic and parmesan cream.

There's a new cold-smoked beef meatball pasta with housemade, hand-cut pappardelle, greens, roasted garlic cream and gremolata. Proper, comforting, delicious food.

And our mulberries! Cortney has been out picking beautiful local Kingaroy mulberries, and they're finding their way onto our breakfast menu, with a Dutch baby pancake served with chocolate fudge ice cream and mulberry purée. I mean, come on.

And we haven't forgotten about the drinks.

Shakira has been busy creating some absolutely delicious new cocktails and drinks to go alongside the menu. Fresh, fruity, interesting flavours, and a few that I think you really, really need to try.

I think one of my favourite things about Whipbird is that we never really stand still. There's always something growing, something changing, something new we're excited to share with you.

And behind every new menu is a kitchen full of people who genuinely care about what they're putting on your plate. So much tasting, testing, changing things and getting every little detail just right.

We're incredibly proud of this one.

Our new seasonal menu launches tonight, and we would absolutely love for you to come out, settle in, bring some good company and try what the team has been working so hard on.

We can't wait to hear what you think. ❤️

15/10/2026

There's a lot to be excited about at Whipbird this weekend.

We've got a brand new menu launching, a delicious new cocktail special, and we'd really love you to come and enjoy it all with us.

Our kitchen has been busy putting together some beautiful new dishes, and we're so excited to finally get them out to your tables.

And this little green number? That's our Midori cocktail special for the weekend. Fresh, fruity, a little bit nostalgic, and ridiculously easy to drink.

So here's your invitation. Bring some good company, find yourself a cosy spot in the garden or settle into our comfy green bench seating. Order a cocktail (or two), try something new from the menu, enjoy some good conversation, and stay a little longer than you planned.

A little heads-up on bookings this weekend:

Friday dinner – Availability for a lovely evening out.

Saturday – Breakfast and dinner availability, with a large group booking joining us for lunch.

Sunday – A few pockets of availability throughout the day.

Bookings are starting to fill, so we'd recommend securing your table ahead of time.

Just head to www.whipbirdvenue.com.au, click Book a Table, and you'll see exactly what's available.

We really hope to see you this weekend. There's something lovely about this time of year at Whipbird, and we can't wait to share what we've been working on.

15/10/2026

This weekend's cocktail special: Midori Lime Sour

Sometimes the best cocktails aren't the ones with the fanciest ingredients or the most complicated recipes. They're simply the ones that taste really, really good.

Shakira is the creative mind behind our cocktail selections here at Whipbird, and her latest creation is a perfect example.

Midori might be a bit of a throwback, but there's a reason people love it. That beautiful melon sweetness, shaken with fresh lime and lemon-lime syrup, topped with soda and finished with a salted rim. It's sweet, sour, refreshing and just a little salty. Everything balances beautifully, and it's the sort of drink that makes you want another sip.

Whenever Shakira creates something new, she brings it into the kitchen for Devon to try. He's usually far more interested in what's happening on the plates, but this one stopped him in his tracks. He made a special point of telling us just how good it was.

And that's really what we love about it. Nothing overly complicated, no fancy ingredients for the sake of sounding impressive. Just delicious flavours that work beautifully together.

Available at Whipbird this weekend. 💚

14/10/2026

Okay, here it is. Something we've been quietly pouring our hearts and souls into over the last few weeks.

Introducing The Whipbird Experience.

A three-course dinner experience, created by Devon, Will, Cortney and our kitchen team, launching this Friday alongside our new seasonal menu.

If you've been coming to Whipbird for a while, you'll know that our menu changes with the seasons. As the farm changes, so does the food. Devon and his team put an enormous amount of thought, creativity and work into every new menu.

But this is something a little different.

Devon wanted to push himself further. To create three courses that work beautifully together, using the very best ingredients we have available, and putting everything he's learned as a chef into one dining experience.

And when I say the best ingredients, I really mean it.

We've grown a small crop of beautiful heirloom carrots this season. There aren't many of them, and Devon has saved every precious one for this menu. The Kipfler potatoes have come from our own garden, the pork from our own Berkshire pigs, and the mulberries from a neighbour's tree.

It's the food he's most excited about, the produce he's proudest of, and the dishes our chefs are most excited to cook.

I remember when Devon first told me about his idea. He was practically jumping up and down, talking a hundred miles an hour about what he wanted to create. He wanted to make something that felt like the very best of Whipbird. Something really special.

And ever since, he's been tucked away in the kitchen with Will and Cortney, experimenting, tasting, changing things and bringing it all together.

The Whipbird Experience is three courses for $85.

There's no complicated ordering. Just ask for The Whipbird Experience, settle in, and let the kitchen take you through three courses designed to be enjoyed together.

Our regular menu isn't going anywhere. You can still come out for your favourite dishes, a casual lunch or dinner. This is simply another way to experience Whipbird, something a little extra for those joining us in the evening.

And unlike our seasonal menu, this one will change much more frequently. As beautiful things become ready on the farm, as ingredients come into season, and as new ideas come out of the kitchen, the experience will change with them.

So what you enjoy this weekend might be completely different next week.

It's a little snapshot of our farm, our region and our chefs at their very best, right now.

We're so excited to finally share it with you. And I think the kitchen might be even more excited than I am.

Available Friday and Saturday evenings from this Friday.