Today’s Plates
A short, changing menu built around the Macleay and the dairy country upriver, served well ahead of the card tables opening.
What’s on the Board
The kitchen at Gumleaf Terrace Rooms changes its board through the seasons, keeping closer to what’s coming from the dairy country and the river than to any fixed menu.
A short list of mains runs most nights, backed by a soup and a pudding that rarely leave the board for long.
Booking dinner and booking cards are two separate calls to the front desk, and the kitchen keeps its own closing time regardless of how late the tables run.
River Fish Pie
Short-crust, filled with fish from the Macleay, finished at the table.
Dairy Country Soup
A rotating soup made from whatever’s in season upriver.
Sticky Date Pudding
Served warm with butterscotch, the kitchen’s most requested dessert.
How a Dinner Table Works
Dinner bookings are taken as their own thing, separate from a seat at the card tables, and the front desk will ask which one is wanted.
The kitchen stops taking bookings at 8.30 pm most evenings, earlier than the card room’s own last booking of the night.
A dinner table does not carry through to a seat at the cards automatically — that’s arranged separately, even for the same evening.
The bill for dinner is settled at the table before anyone moves through to the card room.