The building went up in the mid 1800s from convict bricks made by hand at the brickfields five hundred metres away, and traded as the Prince of Wales, the Richmond, Barnaby's and the Ball and Chain before this. Steaks go over a charcoal grill fired with Mallee root, the Argentinian method, and that is the reason to come. Tim Piper runs it. The salad bar comes with the steak.
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