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The lounge area at The Little Larder — armchairs, plants and a wood-fired heater

Stanthorpe · Granite Belt

The Little Larder

Eats, drinks, vibes. All-day breakfast from seven, every single day — and from four, Thursday to Monday, the kitchen turns Indian.

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The Food

Three things people drive
up the range for.

Two plates of scrambled green eggs on sourdough with rocket and shaved parmesan

The ‘Sam I Am’

$21

Scrambled green eggs, folded through spinach and butter, on Queensland shaved ham and sourdough, finished with herb oil. Chef says add the parmesan. Chef is right.

Avocado, greens and roast vegetables on sourdough with a capsicum coulis, on a deep blue plate

Vego Stack

$28

Sourdough under avocado, confit garlic mushrooms, roasted pumpkin and zucchini, with a house-made capsicum coulis. Vegan as it stands. Add poached eggs if you must.

Poached eggs with chorizo and chilli oil over garlic yoghurt, toasted bread alongside

Turkish Eggs

$24

Garlic and dill Greek yoghurt under poached eggs, grilled chorizo, laoganma chilli oil and mint, with warm Turkish bread to get it all up off the plate.

The whole menu

The Room

A corner of Railway Street
that runs on its own time.

Twenty-odd seats inside, a handful more on the footpath where the sun lands first. Licensed, so a glass of something local with lunch is entirely reasonable. The dog can come. So can the kids.

  • Fully licensed
  • Alfresco tables
  • Dogs welcome outside
  • Kids looked after
  • Step-free access
  • Takeaway
A chef plating dishes along the pass in The Little Larder kitchen
Two hands wrapped around a coffee at the counter
The Region

Queensland's cold shoulder.

The Granite Belt does something no other part of Queensland manages: it gets properly cold.

Eight hundred and seventy metres up, the summers stay mild and the winters bite hard enough to frost the vines. That altitude is why the apples taste like apples here, why the stone fruit arrives late and sweet, and why cool-climate shiraz grows in a state better known for mangoes.

Most of what lands on the plate came from within an hour's drive — the orchards along the Amiens road, the growers past Ballandean, the cheese from up the New England Highway. We are not being romantic about it. It is simply closer.

870m
above sea level
Four
real seasons
50+
cellar doors nearby
Granite boulders stacked on a hillside at Girraween National Park
Bare winter vines in rows on a Ballandean vineyard, bushland along the far side
After Four

At four o'clock
it becomes an Indian.

Same room, different kitchen. Thursday to Monday the pass turns out curry, dahl and naan until eight — and the reviews are, frankly, better than the ones for breakfast.

“I've eaten Indian food in the UK, New Zealand and Australia. Little Larder served the tastiest Dahl Tadka I've ever enjoyed.” Google review
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  • Dahl Tadka The one a reviewer who has eaten Indian food across three countries called the best they have had
  • Butter Chicken The room orders it more than anything else
  • Curries of the Day What the kitchen is cooking, with basmati and house naan
  • Naan & Rice Made to order, brought out hot
The dining room full — long tables, wood fire, plants along the wall
Functions

The whole room,
your night.

Birthdays, wakes, engagements, and the long lunches that turn into dinner. We take the room to sixty, or the back half to twenty-five.

Tell us the date and roughly how many. We will call you back the same day.

Enquire About a Function