After a sold out June we have decided to extend our Short Rib Roast.

In collaboration with Harvey Beef, this month we are doing our spin on the best beef Sunday roast- slow, smoky, and built to linger over. We've teamed up with Harvey Beef to put their beautiful, paddock-raised West Australian Angus beef at the heart of the table, paired with the kind of low-and-slow Southern comfort that's made for long winter afternoons. Gather your table and settle in for a truly memorable Sunday at Edward & Ida's.

• Smoked & slow-braised Harvey Beef Angus short rib

• Eddie's collard greens

• Beef fat roasted potatoes

• A generous jug of red eye gravy

Add a side (or three) of house-smoked Harvey Beef sausage, candied maple bacon mac & cheese croquettes, crispy beef fat potatoes, or smoky burnt ends beans - and save room for our warm quince cobbler to finish. It's everything you love about a Sunday roast, with a little Southern soul stirred in.

$45 per Solo ticket | $90 per Feast for two ticket

Available Sundays in July from 12:30pm

The perfect way to spend a long winter Sunday, whether you're out in the courtyard, cozied up near the beer garden fireplace or settled in at the bar.

Please note: all allergy and dietary requirements must be advised at the time of purchase, as we're unable to accommodate last-minute requests on the day. Vegetarian roasts are available on request with 96 hours notice, please contact us at Chef@edwardnidas.com