Skip to content
The Little Larder
+61 484 894 690 Book
The lounge area at The Little Larder — armchairs, plants and a wood-fired heater

Stanthorpe · Granite Belt

The Little Larder

New York by way of the Granite Belt. Breakfast and lunch every day but Wednesday, dinner on Friday and Saturday.

See the Menu Book a Table
The Food

Three things people drive
up the range for.

Avocado and greens on toast with a romesco swoosh, on a deep blue plate

Green Eggs & Ham

$26

Herb-whipped eggs the colour of a spring paddock, salsa verde, crisp Amiens ham, charred greens from the growers up the road. The one that ends up on everyone else’s table too.

Two plates of scrambled eggs on toast with rocket and shaved parmesan

The Smash & Rösti

$25

Avocado on toasted sourdough with a potato rösti underneath, because one starch was never going to be enough. Poached egg, dukkah, a lot of lemon.

Baked eggs with chorizo in a bowl, toasted sourdough on the side

Benedict, Amiens Ham

$27

Poached eggs, thick-cut ham off the bone from the smokehouse out past Amiens, hollandaise made when you order it and not a minute before.

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 Dark

Friday and Saturday,
the lights go down.

Two nights a week the café becomes something else. Short menu, long table, the good glassware. Friday & Saturday only. Two sittings, last one at eight..

Book Dinner
  • Board of the Belt House pastrami, local cheese, orchard chutney, olives, warm sourdough. For the table, or for one, we are not counting
  • Granite Belt Porterhouse Café de Paris butter, duck-fat potatoes, greens
  • Twice-Cooked Duck, Sundown Plum Crisp skin, plum from the Sundown side, charred witlof
  • Lamb Shoulder for Two Six hours in the oven, soft polenta, gremolata, roasted roots. Order it when you sit down
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