7 December 2020 – Early March 2021

Prairie Hotel and all associated services, including the Prairie Restaurant, are CLOSED

Feast or Graze

The Prairie Hotel feral food menu has been acknowledged as an unmissable outback experience. With a focus on provenance, everything is sourced as locally as possible.

For a sublime culinary adventure, share or relish your own Prairie signature dishes.

  • Feral Antipasto –  a taste teaser of smoked kangaroo, camel mettwurst, house made emu paté and goat cheese, supported with kalamatas, chargrilled vegetables, house-made bush tomato chilli jam and warm ciabatta
  • FMG (feral mixed grill) – experience kangaroo fillet, emu mignon and camel sausage with red wine native pepper leaf jus & chefs choice of vegetable matter
  • Feral Feast – definitely a shared indulgence of antipasto and FMG with quandong pie as a finishing touch.
  • Burgers and pies of feral persuasion make regular ‘Grazing Menu’ appearances.

Not all is feral. Innovative seasonal menus offer tempting options, catering for all tastes and preferences, tweaked with Australian native ingredients and complemented by the Prairie’s own ‘The Finders Range’  condiments and gelatos.

The drinks menu features ‘Fargher Lager’, a range of SA craft brews and wines from South Australian family owned wineries.  ‘The Flinders Range’ wines are selected, bottled and inspired by Ediacaran fossils from nearby Nilpena Station, one of the most significant fossil sites in the world.

Enjoy a barista made espresso anytime or a sundowner beverage under a spectacular Parachilna sunset from the hotel verandah.

Enquire for summer closure dates.

Coming to the Prairie in a group or for a special occasion?

Enquire about function and catering options.

Prairie Cookout

Join Prairie Chef Nick Hawkins and the Prairie’s own food show host Ellie Gorringe for a camp oven and barbecued kangaroo sandwich session in Breakfast Creek.

Some native produce used in the restaurant include:

Australian native food