They reckon that if you follow a galah during sunset, it’ll lead you to the nearest watering hole.

The same can now be said in Windsor. Follow the sign to Galah and you’ll find a bonza spot for cocktails – and cooking – championing native Australian ingredients. Australiana is the schtick here, while never resorting to gimmicks and Vegemite-spiked everything.

At street level, enter via a small bottle-o leading to the upstairs bar, an old panel beater’s storage area converted into a swish loft-like space for 100 where you’ll order at the 10-metre ironbark bar and settle into a hotchpotch of great retro furniture and booths.

The cocktail list is a true-blue highlight, with creations crafted with homegrown booze and an Outback pantry including native currants, wild hibiscus and eucalyptus tea.

The Outback Sheila is a margarita wearing a cork hat instead of a sombrero. It’s a refreshing swirl of Tassie 666 vodka with cucumber, orange and lime juice, and mint, with bracing pops of finger lime and a saltbush rim. Like sipping a salty summer breeze, every flavour works.

Ditto the Snugglepots Honey Pie blending Starward single-malt whisky and Maidenii vermouth – both Melbourne drops – with Aussie fig and bush honey for a smoky-sweet elixir.

To eat? The menu also heroes home. There’s blushing, charry-edged slices of wattleseed-rubbed kangaroo loin landing in a salad perky with pickled carrots and candied macadamias. The Australian saltbush lamb ribs are gnarly and caramelised, and the lemon myrtle mayo that accompanies the jamon croquettes is a hit. Venison and wild boar dishes are also in the works. Ditto a fireplace for winter and a private dining room above the bar.

Galah is for more than just blowing the froth off a few. It’s chic, modern and a little ripper.