Join us in Petition for an all-day brunch with Damaged Goods Distilling Co, whipping up some delicious cocktails.

Damaged Goods Distilling Co., founded by Tim Laferla and Pia Papenfuss, brings a fresh perspective to spirits. As former hospitality professionals, we understand the pursuit of perfection, even from imperfect ingredients.

Utilising citrus husks, apple pulp, and misshapen bananas that would otherwise go to waste, we craft unique spirits like citrus-forward gin, apple aperitivo, and creamy vodka.

Their aim isn’t to replicate traditional spirits but to surpass them. Their  innovative techniques yield traditional flavours with a delightful twist, all from reclaimed ingredients.

Available for one day only – “Out of Season Grape Skin Gin”
We rescued Swan Valley Grenache grape skins from the recent 2024 vintage that were initially used to make Rosé – meaning they only had a short contact time with the wine and had oodles of flavour potential remaining. We got to work quickly, extracting all the residual flavour by combining them with our Final Squeeze Citrus Gin and native Davidson Plums, to create a tangy hybrid between the increasingly popular “Wine Grape Gin” and Sloe Gin. Only 200 bottles have been made, and once it’s gone, it’s gone! (Well, at least until next year anyway…)

Al- Carte Menu

Coconut sago, mango, sorbet $14
Bircher muesli, chia, apple and cinnamon $16
Flaxseed cracker, avocado, pickled cucumber, poached egg, lime $22
Spent banana & ricotta fritters, orange caramel, vanilla Chantilly $22
Spiced beef tartare, French onion crème, pickled beetroot, sourdough lavosh $28
Fish cheek tostada, avocado, pickled onions, coriander $14ea
Fried chicken burger, kohlrabi slaw, potato bun $24
Steak and eggs, jalapeno green sauce $32
Potato skin jackets (2ea), spring onion, bacon jam relish $18
Crème caramel, spent coffee cream, wattle seed crisp $18

Damaged Goods Distilling Co. is the brainchild of Tim Laferla and Pia Papenfuss – an acclaimed cocktail bartender and a fine-dining chef who are on a mission to prove that spirits made with imperfect ingredients don’t have to be anything less than perfect… in fact, as two ex-hospo alums, our palates are finely tuned to seek perfection, so that’s the only thing we’ll accept. Where others saw waste citrus husks from juicing companies, apple pulp from cider making and misshapen bananas from Carnarvon, we saw the base for a citrus-forward gin, a crushable apple aperitivo and a clean and creamy vodka.

We’re not trying to recreate the same spirits you’re used to, though. We’re aiming for even better. Our unique ingredients and innovative distilling techniques create traditional taste profiles with a delightful twist. And you won’t believe they ever came from waste.

We’re all about pushing boundaries, not only with our recipes, but with our operations across the board, including at our close-to-zero-waste distillery. And we’re genuinely passionate about the planet, which makes it all the more satisfying knowing that we are saving produce from landfill, one sip at a time. Now drinking the highest quality spirits and making a sustainable choice don’t have to be mutually exclusive. Cheers to that!