One of Canberra's most cherished family businesses is embarking on an exciting new journey as Poachers Pantry announces the conclusion of its iconic smoked meat operations after the Christmas period. The move marks a significant shift in direction for the established brand, which will now concentrate entirely on expanding its vineyard and restaurant offerings.
A New Focus on Wine and Dining Experiences
General manager Lauren Allen explains that the decision reflects the core values that have always driven the business forward. The final day for smoked meat sales will be December 21, though existing stockists will continue offering products while supplies remain available.
"We have this beautiful space that was really established around the love of good food, good wine, and being together with family and friends," Ms Allen said. "That's how we like to dine as well, whether for special occasions or casual gatherings with loved ones. This place represents an extension of that philosophy, and seeing people enjoy the space is incredibly rewarding."
Vineyard Expansion and New Varieties
The transformation has already commenced with significant developments in the vineyard. William Bruce, son of founders Susan and Robert Bruce, has been busy planting three hectares of sangiovese grapes this week, signaling the business's renewed commitment to winemaking excellence.
Having grown up immersed in the Poachers Pantry environment, Mr Bruce has always maintained a deep passion for the vineyard and farm operations. Over the past ten years, he has introduced organic practices and contemporary growing methods to establish the property as one of the Canberra District's premium vineyards.
"We're planting different varieties to suit more modern wine drinkers' palates," Mr Bruce explained. "It's all driven by market demand and what's selling well. We had an older cabernet block planted in 1998, but consumer preferences have shifted. We also supply fruit to other winemakers across Canberra and New South Wales, but some vines are no longer financially viable for either fruit sales or wine production."
Enhanced Restaurant and Family Experience
The culinary direction at Poachers Restaurant continues under executive chef Adam Wilson, who has developed a menu centered around share-style dishes that highlight seasonal ingredients. The on-site kitchen garden inspires a produce-led approach that ranges from small plates to shared main courses and desserts.
Ms Allen emphasizes that the venue aims to become more accessible for families while maintaining its reputation for quality. "We want people to come out to this space and experience the beauty, the food, the wine, and being with people," she said. "Historically, it's been popular for celebrations and special occasions. But as a young family ourselves, we understand the challenge of finding places where you can enjoy quality dining with children."
The restaurant now features a dedicated children's menu developed with input from Ms Allen's daughter, who insisted on providing multiple options for younger guests. Families can relax in the outdoor spaces while children play safely in the surroundings.
Wedding bookings remain unaffected by the changes, with ceremonies confirmed through to 2027 continuing as planned. The cellar door experience will also receive increased attention in the coming year, offering visitors more opportunities to explore the vineyard's wine selections.
Since its establishment in 1991 as a supplier of smoked meats to hotels and restaurants, Poachers Pantry has evolved considerably into a comprehensive vineyard and farm-to-table destination complete with its own kitchen garden and livestock. This latest transformation represents the next logical step in the business's development while honoring the family legacy that has made it a Canberra region institution.
