Not terrible. Not great. After being told what menu items had run out we ordered a beef schnitzel and a slow cooked Angus Scotch fillet steak. Then were told shortly after that it had also run out. So we were offered chicken. That's ok. It happens. The entree of chicken wings with a variety of sauces and Aussie damper with lemon myrtle butter arrived. The wings were crispy, well cooked and had that unmistakable doughy, floury taste of a buttermilk coating. Quite nice with the garlic cream sauce. The damper was $9 for two slices of what was essentially heavy toast. It was so bland that it needed salt on it, even with the butter. At the mains point of the meal, the chicken schnitzel arrived a full 7 minutes before the steak. Which was definitely not slow cooked. To be fair, I was the weirdo that ordered a slow cooked steak, rare. And it was very rare. Like seared beef on sushi style. So I just sliced it really thin and it was quite nice, though a little tough for an Angus Scotch. Overall nice ambience, attentive service, efficient and an interesting and quirky menu of Aussie and Bush style fusions of popular dishes. Definitely worth a look, but remember this is still a very remote town so keep your expectations within that context.