If you’re a creature of habit, don’t be alarmed, however there are some changes afoot at Pigs and Pints by way of tempting new brews and some appetising new additions to the menu. The new 27-strong range of bottled beers has been exclusively sourced (and taste tested personally by Tom, the resident manager) from all parts of Australia and New Zealand. Among the collection is FRED IPA from Murray’s Brewing Co as well as three new varieties from Fortitude Brewing Co. on Mount Tamborine that includes a low-strength option for those more responsible occasions.

Inspired by warm days and cool nights, the rustic farmhouse-style menu has been seasonally adjusted to offer a new twist on old favourites. The popular Pork Belly Grazing Board has been switched for pork jowl (cheeks) that offers the same juicy porky goodness with loads of extra crackling and the lamb shoulder has been switched out for lamb shanks that are served atop creamy mashed potato with balsamic-glazed green peas that offer a burst of colour and flavour. Along with the tweaked grazing plates, there is a mouth-watering selection of special smaller plates that are vying for a permanent place on the menu. Nosh on sun-dried tomato and feta arancini that is dripping in chipotle aioli or get your hands dirty with spicy hot wings. If you want to see your favourite specials added to the permanent menu for your own personal eating pleasure, you best speak up now or forever hold your peace. Head in mid-week for some hump day specials including three little Pigs (sliders) for $10, a small plate and a glass of house wine for $15 and a grazing board and a bottle of house wine for $60. See our Stumble Guide for opening times.