Megan Healy and Kurt Adam headed north-east from Melbourne in 2012. They’d been visiting the region for a number of years, chasing time on the ski fields, and finally decided to take a punt on a permanent snow change.
They opened Tomahawks bar and eatery in November 2016. The neighbourhood kitchen is like an edgy bit of Melbourne dining in the country. The kitchen cooks right through the afternoon, so you can turn up at 3.30pm on a Wednesday and you’re guaranteed a late lunch.
The menu is partially made for pairing with liquor, and partially just really tasty eats. The chargrilled broccoli, smoked butter and almonds ticks both vegetarian and gluten-free boxes, and might even lure strict carnivores over to the green side. Plates such as sticky lamb ribs with tamarind lime dressing, crushed peanuts and Sriracha mayo are designed to share; and burgers such as the Sevens Creek Wagyu cheeseburger with habanero mustard, pickles and maple bacon are guaranteed to sate any post-slope hunger.
The drinks list features some local beers and wines, plus a rotating selection of drinks from elsewhere, so the locals always have something new to try. Steady entries include Hurdle Creek Still gin from Milawa, Bridge Road Brewery beers from Beechworth, and wine from Eminence Wines (Whitlands) and Billy Button (next door). King Valley’s Pizzini Wines makes Tomahawk’s house white (a pinot grigio and riesling blend) and red (sangiovese and shiraz blend).
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