We support the people who produce the food we eat.

Walking into Cliffy’s Emporium is an overwhelming experience as though stepping on board some old sea worthy vessel and into the hull stacked with provisions for the journey.

Whether the journey is back to your lodgings or an adventure into the surrounding hills for a picnic, there is something for every event; Beattie's biscuits and Cliffy’s fruit cake for afternoon tea with Nana, Holy Goat cheese, Cliffy’s duck liver and juniper berry pate with La Madra sourdough bread for snacks, Tuki lamb or Istra pork sausages for the barbeque, washed down with one of our local beers, wines or mineral water.

Menus depend on what the farmers bring in, what’s seasonal, regional and available at the time. Why not try poggy for breakfast; rich and creamy with our secret weapon? Lunch might be a crunchy baguette with house made corn beef, a delicious chutney or relish and fresh greens of the season or something as simple as a Tuki Lamb Pie.

Exclusive Saturday night dinners consist of four choices, one of which is vegetarian. For example slow cooked Mt Zero puy lentils with Fernleigh Farm free range pork and cotechino sausage. The majority of our meals can be gluten free. For more go to On the Plate.

All our dishes are prepared with what we sell because we believe in our producers and the quality of food grown in the fertile soil of the Central Highlands and beyond. At Cliffy’s all you have to do is ask. You may not always get what you expect but you’ll love what you get.

Not only is Cliffy’s a place to eat and stock the pantry, it’s a feast for the eyes with oddities from a bygone era, exuding eclectic charm. Come and wet your appetite for a culinary journey at Cliffy’s Emporium.

It’s the meal you never want to end.