Kitchen & Garden

Spring Spur is a working horse property with six guest suites, a commercial kitchen and bar, and an organic garden producing seasonal fruits, vegetables, citrus, berries and olives. Our weekly-changing set menu highlights produce grown on site and sourced from nearby ethical, sustainable farms in the Alpine region.

Dining at the Long Table

The Spring Spur Kitchen runs Thursday to Sunday nights. Dining happens at a communal Long Table, where guests, family and friends gather to enjoy good food and wine while sharing stories and songs. Recent menus have included an ultimate roast chicken, pumpkin, pinenut and sage risotto, and a beef ragu pasta with farmhouse-baked cheesecake for dessert.

We cater to most dietary requirements — get in touch about any special needs, and we’ll do our best to find something that works when the set menu doesn’t fit.

Spring Spur Garden

Our vegetable garden started as a family practice by Kath, who wanted to give her growing sons organic produce — and it remains part of the Baird family legacy today, featuring prominently in the homestead meals we prepare for guests. From homegrown potatoes carried on the pack horses, to freshly cut herb focaccia, raspberry jam on toast with morning coffee, and tree-ripened apples, the garden changes with the seasons and brings something a little different each year.