The delicious tastes of Longreach six evenings a week
Outback dinner is always a time for bringing folks together and having something hearty and freshly prepared. Our evening dining options at The Welcome Home carry on the tradition with generous meals everyone loves.
During the April-October season, we are open every evening except Sunday, with tempting options for all the family. BYO and enjoy our outback pioneering tastes in a heritage venue. Some evening meals are included in our holidays. Independent travellers and locals, please book your day and time – see below.
The Stonegrill® Dining Experience
Hot-stones have moved from the campfire to the dining table. Choose your hot-stone meat, fish* or vegetarian option and have it cooked at your table to a new level of perfection. Load your plate with your choice of sides, salads and sauces.
Follow with the all-you-can-eat homestead dessert bar. This is a memorable outback evening where the food takes centre stage and big appetites are welcome!
BYO alcohol. Non-alcoholic drinks available. Bookings are essential.
Country Classics Dining
The Stonegrill® Dining menu
Rib Eye Steak (300g)
Recommended sauces: Dianne or Pear and Ginger
Porterhouse Steak (300g)
Recommended sauces: Gravy or Creamy Sweet Chilli
Recommended sauces: Lemon Myrtle or Creamy Sweet Chilli
Recommended sauces: Dianne or Lemon Myrtle
Native Tasting Stone
Kangaroo, Crocodile, Steak
Recommended sauces: Creamy Sweet Chilli or Dianne
Queensland Lamb Rump
Recommended sauces: Mint Gravy or Dianne
Scallops and Prawns
Recommended sauces: Lemon Myrtle or Dianne
Vegetarian Patty (V,GF,DF)
Recommended sauces: Mint Gravy or Pear and Ginger
Dianne with a difference
Pear and Ginger
Creamy Sweet Chilli
Country Classics Dining menu
This menu outlines examples of available meals which may be subject to seasonal variation.
Corned meat with boiled potato, braised cabbage, parsley white sauce and mustard sauce.
Pork chop with baked apple, hasselback baked potatoes and vegetables.
Lamb roast coated with fig jam, pumpkin bake, hasselback potatoes and vegetables, pieman’s peas, gravy made with juice from meat.
Lentil bake (V) with pumpkin bake and vegetables.
All main meals are gluten-free.