Beverford Tavern

Loved this place. Nice atmosphere, friendly staff and food is absolutely amazing! Attention to detail and really savvy, if you see braised beef or seafood or pasta on the menu you need to try it out. If weather is good you can also sit in the back. Would love to come back when I'm around the area!!!!

Decent serving size and good flavour. It is good to know Nyah West having a nice country food offering whenever I come up here for work. I had Lamb Cutlet which are cooked beautifully. Tender and moist. The chips are crispy and seasoned just right. My friend ordered pork parma yup it tastes amazingly good to my surprise lol. Good discovery here

**Ambiance:** The charming country decor creates a cozy atmosphere, and the beer garden is stunning and meticulously kept. **Staff:** The team here is incredibly warm, friendly, and welcoming, adding to the overall enjoyment of your visit.

**UPDATE MAY '18:** New chef... Unbelievable! They are creatively using local produce in simple yet impressive ways. Great job! I'd travel out here in a heartbeat!

That's why I truly enjoyed the lamb cutlet plate I savored when I rode my bike to the Beverford at sunset, worn out from battling a headwind along the Murray River highway. This pub embodies the essence of "ocker," adorned with a collection of Akubra hats on the wall, decorated with painted ripsaw blades, and even featuring a mounted buck's head with a six-point rack of antlers. The publican introduced me to Ralph, the buck. The Beverford isn’t one of those establishments where a visitor with an un-Australian accent like mine is met with a cold reception. It’s a warm, welcoming spot. The three thick cutlets were simply prepared—pan-fried with a layer of breading and topped with brown gravy, served alongside some seasoned mashed potatoes. It felt very much like something out of the 1950s. But back in our grandparents' day, no one complained, "Where's the oregano on this lamb? How I wish I had a time machine to go back to 2015 to drizzle my lamb with pomegranate molasses!" The three-veg mix and the small piece of corn on the cob were also prepared in an old-fashioned way—boiled so soft that even Grandpa could have eaten them without his dentures, if he’d forgotten to bring them down from the attic. Some cooking techniques have truly improved over time. Overall, though, I was thrilled to take a trip down memory lane with this meal.