Whipbird

Whipbird A historical church nestled amoungst eucalyptus trees. Serving meals based around fresh local produce.
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11/06/2026

Shakira was filming Devon working on this weekend's special when he looked up and said,

"I'm back and I'm all excited."

After the last few weeks recovering from a thumb injury, I think he was just genuinely happy to be back in the kitchen.

This weekend's special is our heritage pasture-raised pork cutlet, raised on our family farm and served with sweet potato mash, roasted apple sauce, heirloom carrots and fried fennel.

A dish that tastes exactly like winter in the South Burnett.

Available in limited numbers this weekend.

Click the link to see what tables are available: https://whipbirdvenue.com.au/

Only available for a short time.This pork cutlet is one of the dishes we're most proud to serve.Our heritage pork is rai...
11/06/2026

Only available for a short time.

This pork cutlet is one of the dishes we're most proud to serve.

Our heritage pork is raised on our family farm and paired with locally grown Kingaroy sweet potatoes, roasted apple sauce, heirloom carrots and fried fennel from our garden.

Very few restaurants get to follow an ingredient all the way from paddock to plate. We know where this pork was raised. We know who grew the vegetables. We harvested the fennel and carrots ourselves.

And that's the difference you can taste.

This isn't the pale, lean pork most people grew up eating.

Heritage breeds raised slowly on pasture develop a depth of flavour that's becoming harder and harder to find. Richly marbled, full flavoured and deeply satisfying, it's the kind of pork that reminds you what pork is supposed to taste like.

Finished with sweet roasted apple sauce and the best of what's growing this season, it's a plate that tastes exactly like winter in the South Burnett.

Available for a limited time.

These sweet potatoes come from our family's farm.Roasted low and slow, tossed with house-made sausage, topped with a fri...
09/06/2026

These sweet potatoes come from our family's farm.

Roasted low and slow, tossed with house-made sausage, topped with a fried egg, creamy herb sauce and crisp pangrattato gremolata.

One of Devon's favourite breakfasts on the menu.

Available this weekend.

https://whipbirdvenue.com.au/

Sometimes you have to look twice to spot them.Our Berkshire pigs tend to disappear into the landscape.They're usually of...
08/06/2026

Sometimes you have to look twice to spot them.

Our Berkshire pigs tend to disappear into the landscape.

They're usually off doing pig things somewhere in the paddock — grazing, digging, sleeping in the shade or stretched out in the afternoon sun. They look less like livestock and more like part of the South Burnett itself.

Every afternoon Devon heads down to feed them, usually with Huxley following close behind, determined to help. It's become one of those little family rituals that happens every day.

The funny thing is, this is probably the slowest way imaginable to produce food.

Nothing about it is optimised.

Nothing about it is efficient.

The pigs don't grow as quickly as commercial breeds. The paddocks take work. The fences need fixing. The water troughs need cleaning. Every day asks for something.

But we've never really been interested in doing things the fastest way.

We've always been more interested in doing things the right way.

A way that gives animals room to roam. A way that works with the landscape instead of against it. A way that feels connected to where we live.

When people ask what makes Whipbird different, this is usually the answer.

We don't do what's easiest or most efficient.

We do what feels right.

And more often than not, it's worth it.

Waking up to a nearly full breakfast service is something we're incredibly grateful for.Thank you to everyone joining us...
06/06/2026

Waking up to a nearly full breakfast service is something we're incredibly grateful for.

Thank you to everyone joining us this morning.

Breakfast is almost fully booked, with our 8:30am to 10:00am sittings now full, along with 11:30am. If you'd like to check our current availability, you can view our live bookings online: https://whipbirdvenue.com.au/

There is still room for lunch if you'd like to spend a slow Sunday afternoon with us.

The team is getting ready now — aprons on, coffee machine warm, herbs being picked from the garden, and the ovens heating up for the day ahead.

We can't wait to welcome you.

❤️

06/06/2026

The Garden Cocktail

Made with butterfly pea flowers and fresh pansies picked from Grandma's garden, this limited release cocktail combines gin, raspberry, lemon and tonic for a bright, refreshing drink with a subtle citrus finish.

Available while the flowers last.

The Garden CocktailWe have a very limited release cocktail available while the flowers last. ❤️The Garden Cocktail is ma...
06/06/2026

The Garden Cocktail

We have a very limited release cocktail available while the flowers last. ❤️

The Garden Cocktail is made with butterfly pea flowers and fresh pansies from Grandma's garden, combined with gin, raspberry, lemon and tonic.

Bright, refreshing, and with a subtle citrus finish.

Limited numbers available. Once they're gone, they're gone.

Over the last few weeks I've been spending a little more time in this room, just sitting in it and thinking about how it...
05/06/2026

Over the last few weeks I've been spending a little more time in this room, just sitting in it and thinking about how it feels.

I've been adding little touches here and there. Nothing dramatic. Just small changes.

A warm old hutch that feels like something you'd find in Grandma's kitchen.

A long banquette that makes the room feel a little softer and more inviting.

Fresh paint.

Warm lighting.

And plenty more ideas still taking shape.

One of the things I think about often is how to make Whipbird feel less like a restaurant and more like a home away from home.

A place where you can settle in for another drink, stay for dessert, linger over conversation, and feel completely comfortable.

There are still plenty of little projects I have planned. Behind the banquette I'm thinking about a raw travertine shelf, or maybe timber, with warm lamps, a few extra cushions to make the seating even more comfortable, and some thoughtful touches that make people want to stay just a little longer. We'll see where that idea ends up.

The truth is, every week we're making a few small improvements.

Nothing overnight.

Just slowly creating the sort of space we would love to spend time in ourselves.

So next time you're in, have a look around.

You might notice something new.

And if you're looking for somewhere to escape the cold, catch up with friends, celebrate something special, or simply settle in for a warm meal and dessert, we'd love to see you.

We're getting ready for a cosy South Burnett winter, and we'd love to share it with you. ❤️

If you're looking for somewhere to slow down this weekend, we'd love to have you.Friday night dinner, Saturday breakfast...
04/06/2026

If you're looking for somewhere to slow down this weekend, we'd love to have you.

Friday night dinner, Saturday breakfast, lunch and dinner, and Sunday breakfast and lunch.

Bookings via: https://whipbirdvenue.com.au/

01/06/2026

We're still thinking about the weekend.

Friends gathered around tables, kids running across the lawn, conversations that lingered a little longer than planned, and laughter drifting through the old church.

The cooler evenings have made the fire feel especially inviting lately, while the days still warm up beautifully under the winter sun. It's a lovely time of year here—slow mornings, long lunches, and golden afternoons spent outdoors.

We're grateful for everyone who chooses to spend part of their weekend with us.

Address

21 Chaseling Street
Coolabunia, QLD
4610

Opening Hours

Friday 5pm - 10pm
Saturday 8am - 10pm
Sunday 7am - 4pm

Telephone

+61741627658

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