One of the hardest working veterans of Australian music, Perkins’ career has led him through experimental noise projects to his current alt-country project with The Dark Horses. Playing with bands including The Beasts of Bourbon and The Cruel Sea, his discography is large and diverse. He is accompanied by long-term collaborator Charlie Owens, who has produced albums for The Plunderers and Louis Tillett.
The kitchen will be helmed by head chef Chris Weysham, serving up Americana and Creole/Cajun inspired dishes from New Orleans.
