A schooner is a 425ml glass, the standard pour in pubs across New South Wales. Big enough to settle in with, small enough to stay cold.

The glass

It starts with a clean, cold glass. Any trace of grease or detergent and the head collapses before it reaches the table.

The pour

  1. Start with a tap that’s been looked after.
  2. Pour at an angle, down the side of the glass.
  3. Straighten up near the top.
  4. Finish with a firm head about two fingers deep.

Where to try one

Once we open, weekdays from 4pm to 7pm mean cheaper schooners at the bar. See what’s planned.

What’s On

Something good most nights.

Knock-offs, Schnitty Wednesday, Friday oysters and a proper Sunday roast.

See what’s planned