Just a gallop away from Eagle Farm Racecourse, The Stables Craft Bar & Kitchen has claimed its space on Racecourse Road. The warm glow of hanging lights beams through the wide window at the front of the bar, welcoming those passing by to pull up a stool and settle in. The interiors are clean and simple – owners Marcus Tanzer and Daniel Ward worked closely with local carpenters Woodsters to create a minimal-yet-inviting space. You can perch atop a custom-built wood-topped stool against the exposed-brick feature wall, take a seat a table at the front of the bar or kick back outside and watch the world go by.

Meandering over to the timber and concrete bar, you’ll find yourself faced with a tough decision. As the name might suggest, The Stables Craft Bar & Kitchen specialises in local craft beers and is certainly not short on choices. To help you make your selection, the beverage menu looks to its horse-racing inspiration, categorising the strength with racing terminology – fast-track beers (lower percentage), good-track beers (standard) or slow-track beers (higher percentage). At any one time you’ll find seven beers and one cider on tap, as well as a range of more than 30 beers available in the fridge. Beers will constantly rotate, but currently you can find the likes of the Holgate Gatekeeper, Fortitude Toasted Lager and Nail Red Ale on tap. If beer is not your thing, you can also select from the list of predominantly organic boutique wines or opt for a spirit – whisky is the star. Plans are also in the works for The Stables to start brewing its own beers in-house, enlisting in the help of its customers via tasting nights to concoct the perfect brew.

For those who are a little peckish, The Stables is open for both lunch and dinner. Chef Kyran Henry has put together a unique selection of tasty morsels, separated into light bites and bigger bites, with the addition of a sandwich, wrap and salad at lunchtime. Snack on crumbed bone marrow with nashi pear and sherry jus, twice-cooked pork belly with apple and palm-sugar caramel, or the chef’s specialty chorizo and rosemary popcorn. Bigger bites include a choice of three sliders (think wagyu on brioche, barbecue pulled pork or crumbed eggplant), Szechuan-peppered squid or a selection of cured meats with house-made condiments and bread. The Stables is also looking to introduce a breakfast menu for morning cravings in the coming months.

For contact information and opening hours, head to our Stumble Guide.