FINE | BUSH | DINING
The FLACKYARD
Local, seasonal, native food and beverages.
Showcasing all things authentically local and honouring
awe-inspiring Australian bush foods.
OUR STORY
Our little growing Family have recently taken over the iconic old ‘Church Café’ in the Pioneer Valley and transformed it into The FLACKYARD.
We have travelled Australia, and the world, compiling ideas and inspiration - as far as the Middle East and the remote Kimberley wilderness.
Now back to his grass roots, it’s time to show this region what unique culinary flair Nik has to offer, all captured in a very special dining experience.
Nik’s Chef pedigree is incredible – a 20 year career in outstanding restaurants including: Wildflower (Perth); True North (International); Vue De Monde (Melbourne); and Fervor (WA).
OUR SPECIALITIES
A new Valley experience, delight in food like no other in the region.
We offer unique Entrées, Mains, Desserts in
3, 5 , 7, and 10 course degustation experiences.
All dietary requirements are catered for, and we do our utmost to source directly from local people, communities and Aboriginal businesses.
LOCAL | SEASONAL | AUSTRALIAN NATIVE
Beverages
WINE, BEER, NON-ALCOHOLIC, SPIRITS
Purple Reign | Semillon Sauvignon Blanc
$14
Raw Vine Est. | Clare Valley Organic Riesling
$60
Goanna Brewery & Flackyard Cider On Tap
$7
Sobah | Non-Alcoholic Craft Beer
$7
Ginversity | Botanical Gin
$11
2 Course - Main & Entrée / Dessert
MAIN - $65
Wild Caught Market Fish | Fish Bone Broth | Lemon Aspen
Grass Fed Beef | Beef Fat Emulsion | Wild Rosella | Red Wine Jus
Paperbark Baked Organic Heirloom Carrot | Native Thyme | Macadamia
ENVIRONMENTALLY FRIENDLY
"If you want to change the world, you have to start in your own backyard."
Here at the Flackyard we are commited to always learning and improving our sustainable living and working. This includes low transport product options, certified organic vegan friendly preservative free wines, biodegradable cleaning products, worm farms, kitchen garden, composting, recycling, repurposing, and upcycling.
10 Course Degustation
$250
Sugar Cane | Green Ants | Native Spice
Fish Skin Cracker | Smoked Crocodile | Desert Lime
Native San Choy Bow | Wild Harvested Native Lemongrass | Macadamia
Farmers Market Garden
Wild Caught Market Fish | Fish Bone Broth | Lemon Aspen
Bottlebrush | Strawberry Gum | Elderflower
Free Range Pork | Bunya Nut | Lilly Pilly
Grass Fed Beef | Warrigal Greens | Seafern | Pepperberry Jus
Pinnacle Sweet Pie | Fresh As Sweet As Strawberries | Strawberry Gum Custard
Wattleseed Ice Cream | Salted Caramel | Chocolate Crumb | Illawarra Plum
Restaurant Reviews
Can not recommend Nik highly enough. I surprised my fiancé with a celebratory dinner and it was absolutely amazing.
Nik brings the most incredible blend of fine dining with a dose of native produce and local knowledge to our lucky little town!! Loved it so much we have booked him for our wedding!
Tracy Brooke-Henderson
What a find by a chance drive by!
Awesome food and flavours...this chef puts his whole heart into the experience.
A great spot for a special day or a romantic dinner.
Wine, cold drinks and non alcoholic beer available.
Debi Gail van Eck
The best dining experience I've ever had. Nik prepared 5 incredible courses and presented each dish beautifully.
The menu was mesmerizing and every element was executed with perfection.
I highly recommend Flackyard Dining and can't wan't to go there again!!
Nikita Kinnane
Dined the Sunday Long Lunch for my birthday. We chose the 7 Course Degustation and we were not disappointed at all.
Sous Chef Mark and Host Indi were incredibly warm and welcoming. The amount of time and effort that has gone into developing this menu is phenomenal.
I can not say enough about this experience. Spoil yourself.
Jody Jackson
In the words of Arnie ‘I’ll be back’, along with a few friends to enjoy more of the unique culinary menu that The Flackyard offers.
From first arriving for Saturday lunch where we were greeted by Nik to the explanation of each dish, shows his love, passion & belief in where his food journey has taken him. It was truely the ultimate dinning experience.
Thank you to not only Nik & Indy but the support of Nik’s wife, family & friends who have helped this dream a reality.
Sharon Bunter
OPEN
Hours
FRIDAY
12:00 PM – 1:45 PM (Lunch)
6:00 PM – 8:30 PM (Dinner)
SATURDAY
12 PM – 1:45 PM (Lunch)
6:00 PM – 8:30 PM (Dinner)
SUNDAY
11 AM – 2:30 PM (Long Lunch)