The Farm

We are built on 80 acres of rolling green farmlands in Australia’s great South West. Once an old dairy farm that is still a working farm today, we called ourselves Beerfarm after our passion for beer and land. Just like our beer, food and our people, our farm is as real as it gets with 100% of our beers born here on our home-turf and cold-freighted to watering holes around Australia. 

When available, we source our beef from our very own herd of Black Angus cattle and get our produce fresh from the neighbouring farms and reputable Aussie producers. We believe our cattle to be happy animals who love grazing, socialising and tucking into the warm spent grain leftover from the brewing process.

With sustainable practices and minimising our impact at front of our values, we will continue to celebrate our simple philosophy of ‘Established for the Future’ through Burnt Ends at Beerfarm.

Opening hours

Bookings are essential on Friday nights and recommended all other times although we will seat as many walk-ins as possible during lunch services. All bookings are for 1 hour, 45 minutes. Tables will be held for 15 minutes after booking time.

Venue
Sunday-Thursday 11am-6pm
Friday 11am-9pm
Saturday 11am-7pm

Kitchen
Sunday-Thursday 11am-4pm
Friday 11am-4pm (chips 4pm-5pm) 
Raise the Steaks 5pm-8pm
Saturday 11am-5pm (chips 5pm-6pm)

Slip n Slide
Saturday-Sunday 11am-2pm
School holidays 11am-2pm everyday

Raise The Steaks

Join us every Friday night for a selection of succulent meats sourced from our local paddocks and local partnering butchers lovingly prepared by our kitchen crew. Bookings remain necessary for now.