Stonefield Lane

11/09/2026

“Maine, but make it Moyne!”

It’s gaining traction in the community. Some have said my best work yet. Some have said other things. I plead no contest and leave you to be the judge.

Tomorrow from midday, the fantasy fish-and-chippery is in full effect.

Tonight we finalise the trestles. I’ll work out the salad, which is apparently my new department and, against all odds, I’m loving the role. The drinks are good to go. The martinis are frozen. Everything is crisp, cold and perfectly suited to something hot, fried and maritime.

And if you like it raw, that’s what the tuna tataki is for.

SEAFOOD SATURDAY
FROM MIDDAY!

**ebar

09/09/2026

CURRY NIGHT #10.

Kasun’s definition of “made from scratch” is proving increasingly unreasonable. Spices toasted and ground, sauces built from the beginning, naan made fresh. Some of the spices are dispatched from Sri Lanka by his mother.

Black pork curry: dark from roasted spices, heavy on black pepper. Soya devil: Sri Lanka’s sweet-hot “devilled” cooking, minus the meat. Wattalappan: coconut, jaggery and spice custard.

Plus fried noodles (pictured), potato curry and cucumber, pineapple and onion salad (my favourite)

TOMORROW NIGHT / 7
THURS SEPT 10
6PM
$49PP

**ebar

08/09/2026

We are not in control of our desires. Currently, they are maritime.

This weekend’s looking warm, so we’re following them into a fantasy fish-and-chippery: oysters by the dozen, refreshing ceviche and fish-finger sandwiches on soft white bread. Mussels in c***r. Crumbed scallops. Homemade potato cakes. Tartare sauce. Plenty of lemon.

Maine, but make it Moyne.

You get it.

SEAFOOD SATURDAY
From midday.

Takeaway available (again 🤞) **ebar

07/09/2026

TEN CURRY NIGHTS. NO SIGN OF FATIGUE.

Kasun has spoken.

Black pork curry.
Fried noodles.
Potato curry.
Soya devil.
Wattalapan.

THURSDAY · 6PM · $49PP
Message ua to book. **ebar

05/09/2026

I challenged Mr Kylie Davis to get the grill plates for the big dining-room fireplace welded together for tomorrow’s Father’s Day Union Station beef.

“They’re closed. I can’t.”

“I reckon you can.”

Apparently it was their day off. I offered to weld it myself, or at the very least do a lovely blanket stitch in steel wire. Kylie declined both proposals, left the building, procured the grill plates from Bunnings and returned four hours later with this.

Six full grill plates. Two hot plates. Any configuration. Braced on legs over the existing fire tray, with the coals underneath and adjustable for chef height and temperament.

We’re burning it in now, ready for tomorrow’s cooking exhibition.

DADDY · FROM 12:30
FOOD FROM 1PM
Limited room for walk-ins.

We live to grill another day.

Shout out to PFS Steel.

05/09/2026

BURGER. DADDY. CURRY.

Apparently this is September.

FRIDAY 4 SEPT
BURGER NIGHT
(done)

SUNDAY 6 SEPT
DADDY

THURSDAY 10 SEPT
CURRY NIGHT #10

Three dinners. Well, one of them is lunch.
You understand.

Book in.
Message via insta /FB. **ebar

05/09/2026

FATHERS. DADDIES. FATHER FIGURES. FATHERS-IN-LAW. FATHERS IN ABSENTIA.

Your menu has arrived.

Tomorrow from 12.30, we gather for a delicious and entirely respectful celebration.

Magnums of w**e have been sourced for those who believe a standard bottle lacks ambition. Meanwhile Beth, our Cornish dairy queen, is preparing the Basque cheesecakes.

DM us here or on Facebook to book. We’ll keep a little room for walk-ins.

DADDY.
TOMORROW. 12.30.

03/09/2026

03/09/2026

BURGERS TOMORROW NIGHT.

We’ve workshopped them. We’ve eaten them. We’ve argued about lettuce.

Chuck + brisket patties. Salt and pepper. Hard char outside, a little pink inside. Proper bakery rolls because we’ve had quite enough brioche and potato buns for the time being.

The last Tower Hill truffles of the season have found their way onto the menu. We also found some unopened caviar, so naturally that’s now involved with hand-cut chips, sour cream + chives.

Short drinks list. Football on the big screen, sound down. Something louder on the stereo.

Tomorrow from 6pm.

Eat here or take it home. It’s going to be 14 degrees. We understand.

**ebar

02/09/2026

“A hamburger is companionable and faintly erotic.”
TOM ROBBINS, THE GENIUS WAITRESS, 1983

I spent the 2000 Sydney Olympics working in a burger shop in Sydney.

For a brief period, Superburger was the coolest and most delicious burger in the city. I was an impressionable teenager with exceptional taste, occasionally at university but more frequently at the burger shop, and I was obsessed.

Brooke did the till and gave you nothing. Fraser cooked, having defected from the fancy burger place in Kings Cross.

Everything was tomato-sauce red. Two tables and a bench. Eight seats max.

Such. A. Vibe.

We didn’t watch Cathy Freeman win gold because we were too cool for a TV.

Not one Olympian came in.

Then they sold the business and I quit, unable to suffer the indignity of tenamed “Dean’s Burgers” for even a minute.

Anyway. This probably explains Burger Night.

**ebar