SUMMER 2025 | Mid-Western Living | 17 Cooyal is also a place to gather. On 12 December, the hotel will host live music with Chloe Swannell - a night of classic country warmth and easy company. Visitors are encouraged to bring the van and camp - camping is free, and there’s nothing quite like waking under the stars with gum trees overhead. The early favourites tell the story. The bold Cajun Chicken. The Pork Belly with Wattleseed Sauce, rooted in the Australian landscape. The PecanCrusted Salmon, where texture meets subtle sweetness. And the aromatic Seafood Marinara These dishes are not accidents - they’re the result of teamwork. Adair leads a talented, close-knit kitchen team: Sous Chef Jo Strong and Apprentice Chef Bec Leven. Creativity is shared, ideas are tested and refined, and everyone has a voice. The menu reflects not just one chef, but a culture of trust, encouragement, and pride in the plate - shaped under Adair’s direction. She is enthusiastic about good food, unpretentious, calm under pressure, and her dry humour keeps the kitchen grounded and human. The locals value her not just because the food is good - but because she’s genuine and fully part of the Cooyal story. But food alone doesn’t define Cooyal Hotel. Step onto the back lawn on a weekend and you’ll see children playing in the open space while parents relax nearby with a drink. Conversations stretch between tables. People arrive by car, motorbike, horse, or dusty farm ute. When the afternoon cools, the courtyard lights up, adding that warm, unmistakable bush-pub glow. See Cooyal’s Menu 1765 Wollar Rd, Cooyal 02 6373 5353 @cooyalhotel “At Cooyal, it’s not what’s on the plate - it’s the whole experience” Cooyal Hotel isn’t just somewhere to eat - it’s somewhere to be. In an era where many venues lean into polish and novelty, Cooyal offers authenticity without pretence. The food is thoughtful, the welcome is real, and the setting is pure country. So if you haven’t yet made the trip, consider this your invitation. Make the drive. Bring your friends. Let the afternoon stretch out. Stay for dinner. Stay for Chloe’s show on 12 December. Stay the night - the stars are better out here anyway. At Cooyal, it’s not just what’s on the plate - it’s the whole experience. And under Head Chef Adair Stewart, it keeps getting better.
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