Whipbird

Whipbird A historical church nestled amoungst eucalyptus trees. Serving meals based around fresh local produce.
(373)

19/06/2026

There's something really special about picking flowers from Grandma's garden, gathering herbs from the farm, or harvesting something that's grown just down the road.

It's a small thing, but it brings me so much joy.

Every cocktail, every plate, every little garnish starts somewhere. In a garden, a paddock, a backyard, or the hands of someone who cared enough to grow it.

And when you sit at our table, order a drink, or share a meal with us, you're part of that story too.

You're not just buying a cocktail.

You're helping us celebrate local growers, local seasons, and all the little things we love most about where we live.

Thank you for being part of our world. 🤍

This Weekend's Breakfast SpecialOur kitchen has been working on something special this week.Heritage Pasture-Raised Pork...
19/06/2026

This Weekend's Breakfast Special

Our kitchen has been working on something special this week.

Heritage Pasture-Raised Pork Rösti with local free-range eggs, house-made hollandaise, greens, house-cured pancetta and a generous sprinkle of gremolata.

The pancetta is cured in-house from heritage pasture-raised pork, bringing a rich, savoury depth that pairs beautifully with the crispy golden rösti.

Our gremolata is a fresh, vibrant mix of herbs, citrus and crunchy toasted elements that adds brightness, texture and plenty of flavour to every bite. It's one of those little finishing touches that makes the whole dish sing.

Finished with silky hollandaise made from local free-range eggs, it's the kind of hearty, comforting breakfast that feels right at home on a cool winter morning.

Settle in, order a coffee, enjoy your breakfast, and maybe stay for another coffee while you're here.

Available this weekend, while it lasts.

Tonight's special. 🤎Heritage pasture-raised pork belly with Kingaroy sweet potato purée, heirloom carrots, farm greens a...
19/06/2026

Tonight's special. 🤎

Heritage pasture-raised pork belly with Kingaroy sweet potato purée, heirloom carrots, farm greens and mandarin sauce.

The pork comes from heritage pasture-raised pigs, which gives it incredible flavour and beautifully rich fat. It's the kind of pork that reminds you what pork is supposed to taste like.

The sweet potatoes are grown right here in Kingaroy. The heirloom carrots come from our farm — crooked, colourful and all. We love the odd shapes and the character that comes with growing food naturally.

Finished with fresh farm greens and a mandarin sauce made from local mandarins that were simply too good not to cook with.

A plate built around what's growing, what's in season, and what's tasting good right now.

Available tonight from 5pm.

I've been thinking about something a lot today.When we first opened Whipbird nearly 10 years ago, one of the biggest thi...
17/06/2026

I've been thinking about something a lot today.

When we first opened Whipbird nearly 10 years ago, one of the biggest things we heard was, "No one will drive that far for food."

People told us it was too far out. Too quiet. Too far from town.

And yet here we are, nearly 10 years later, with full tables, full seats, and people still making that drive.

It got me thinking — why?

And I actually don't think the drive is a negative thing at all. I think it's part of the experience.

There's something about leaving town behind for a little while. Driving out through the countryside, turning onto the dirt road, hearing the gravel underneath the tyres and winding through the trees.

Even though we're only a short drive away, somehow it feels much further.

And maybe that's the point.

Maybe those few extra minutes are where something changes. Maybe it's where shoulders drop a little. Where conversations start. Where you stop thinking about the jobs waiting at home or everything you need to do tomorrow.

Maybe it's where you exhale.

I sometimes think if Whipbird was in the middle of town, surrounded by traffic and busy streets, it just wouldn't feel the same.

Sometimes slowing down starts before you even get here.

Just reflecting on another really incredible weekend at Whipbird.To everyone who made the drive out, sat at our tables, ...
14/06/2026

Just reflecting on another really incredible weekend at Whipbird.

To everyone who made the drive out, sat at our tables, brought family and friends, stopped by the store, or simply chose to spend part of your weekend with us — thank you.

It probably means more to us than you know.

Whipbird is a little family-run business, and every person who comes through our door helps support not only our family, but our team too. We never take that for granted.

As we're slowly packing things away for the week and getting everything ready to do it all again next weekend, we're taking one last coffee and just enjoying this place for a moment.

The smell of fresh ground coffee still in the air. Warm timber. Herbs drifting through from outside. Lamps glowing softly as the afternoon settles down.

There's just something about this old building.

And we really love getting to share it with you.

See you next Friday 🤍

Tonight was completely booked, and the room felt exactly how we hoped it would.Warm lamps glowing, conversations lingeri...
13/06/2026

Tonight was completely booked, and the room felt exactly how we hoped it would.

Warm lamps glowing, conversations lingering a little longer, good food on the tables and a full house enjoying a winter evening together.

As the weather cools, Whipbird is settling into its winter season and we're loving how cosy the church is becoming.

If you're planning a visit over the coming weeks, we recommend booking ahead.

We can't wait to welcome you in.

11/06/2026

Shakira was filming Devon working on this weekend's special when he looked up and said,

"I'm back and I'm all excited."

After the last few weeks recovering from a thumb injury, I think he was just genuinely happy to be back in the kitchen.

This weekend's special is our heritage pasture-raised pork cutlet, raised on our family farm and served with sweet potato mash, roasted apple sauce, heirloom carrots and fried fennel.

A dish that tastes exactly like winter in the South Burnett.

Available in limited numbers this weekend.

Click the link to see what tables are available: https://whipbirdvenue.com.au/

Only available for a short time.This pork cutlet is one of the dishes we're most proud to serve.Our heritage pork is rai...
11/06/2026

Only available for a short time.

This pork cutlet is one of the dishes we're most proud to serve.

Our heritage pork is raised on our family farm and paired with locally grown Kingaroy sweet potatoes, roasted apple sauce, heirloom carrots and fried fennel from our garden.

Very few restaurants get to follow an ingredient all the way from paddock to plate. We know where this pork was raised. We know who grew the vegetables. We harvested the fennel and carrots ourselves.

And that's the difference you can taste.

This isn't the pale, lean pork most people grew up eating.

Heritage breeds raised slowly on pasture develop a depth of flavour that's becoming harder and harder to find. Richly marbled, full flavoured and deeply satisfying, it's the kind of pork that reminds you what pork is supposed to taste like.

Finished with sweet roasted apple sauce and the best of what's growing this season, it's a plate that tastes exactly like winter in the South Burnett.

Available for a limited time.

These sweet potatoes come from our family's farm.Roasted low and slow, tossed with house-made sausage, topped with a fri...
09/06/2026

These sweet potatoes come from our family's farm.

Roasted low and slow, tossed with house-made sausage, topped with a fried egg, creamy herb sauce and crisp pangrattato gremolata.

One of Devon's favourite breakfasts on the menu.

Available this weekend.

https://whipbirdvenue.com.au/

Sometimes you have to look twice to spot them.Our Berkshire pigs tend to disappear into the landscape.They're usually of...
08/06/2026

Sometimes you have to look twice to spot them.

Our Berkshire pigs tend to disappear into the landscape.

They're usually off doing pig things somewhere in the paddock — grazing, digging, sleeping in the shade or stretched out in the afternoon sun. They look less like livestock and more like part of the South Burnett itself.

Every afternoon Devon heads down to feed them, usually with Huxley following close behind, determined to help. It's become one of those little family rituals that happens every day.

The funny thing is, this is probably the slowest way imaginable to produce food.

Nothing about it is optimised.

Nothing about it is efficient.

The pigs don't grow as quickly as commercial breeds. The paddocks take work. The fences need fixing. The water troughs need cleaning. Every day asks for something.

But we've never really been interested in doing things the fastest way.

We've always been more interested in doing things the right way.

A way that gives animals room to roam. A way that works with the landscape instead of against it. A way that feels connected to where we live.

When people ask what makes Whipbird different, this is usually the answer.

We don't do what's easiest or most efficient.

We do what feels right.

And more often than not, it's worth it.

Address

21 Chaseling Street
Coolabunia, QLD
4610

Opening Hours

Friday 5pm - 10pm
Saturday 8am - 10pm
Sunday 7am - 4pm

Telephone

+61741627658

Website

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