Larraine Henning and Leigh Graham are passionate about pickles. And not just any pickle, but the housemade, fermented kind. If you didn’t know salt and brine went with beer, well, you’re in for an education of the best kind.

This friendly, neighbourhood bar sits at the confluence of Alderley’s South Pine and Samford roads.

As you might expect, the menu is pickle-driven. There are variations of ploughman’s platters on offer, and a sandwich might come stuffed with grilled cheese and sauerkraut, or perhaps you’ll find a pastrami on rye.

Otherwise, the menu will rotate to encourage experimentation and support local providores (Crust & Co baked products, Meat at Billy’s charcuterie, HRVST ST cold-pressed juices).

But this is a bar first and foremost. To that end, there are Brisbane ales on tap (Green Beacon’s Cross Knot Kolsch, All Inn’s Ruby Amber Ale) among local and international beer and cider, boutique wine and small-batch spirits – McHenry gin from Tasmania, Hoochery rum from Western Australia.

Housed in a former general store and saddlery built circa 1870, the fit-out is crafted in no-frills plywood, concrete, steel and pegboard. The final homely venue adds up to much more than the sum of its parts. Much like a ploughman’s platter, really.

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Updated: August 5th, 2019

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