Lunch: Thursday – Sunday

Dinner: Friday, Saturday

Chef’s Philosophy

We search for truly exceptional ingredients. Every ingredient used must be as close to perfect as it can be. This is challenging to achieve but when you find these products, they sing.

Those great ingredients tend to be the ones less travelled. They are products not mass produced and they will typically be found where you least expect them. They are ingredients that grow within the clean and most suitable environment and have been looked after from every point of their life until they are presented in front of our guests.

We question everything in the kitchen. This allows us to find new flavours. Cooking over fire and steam, fermentation, curing, drying, and raw preparations will be the focus on how all ingredients will be prepared. Innovation and creativity are important to us, which can be difficult to make delicious food.

At the end of the day, the food must be delicious. If it is not, what is the point?

Currently Harvesting from The Garden

Bay leaves, Bower spinach, Carrot flower, Chickweed, Cumquats, Curry leaves, Fig Leaves, Fennel, Finger lime, Garlic, Garlic flowers, Horseradish root, Horseradish shoots, Karkalla, Kaffir lime leaves, Lemon myrtle, Lemon verbena, Lemon Balm, Liquorice root, Lovage, Marigolds, Mint, Mizuna, Mustard leaves, Natal plums, Native ginger, Native mint, Native violets, Nettles, Parsley, Perilla, Pineapple sage, Rhubarb, Rocket, Rock samphire, Rosemary, Rose, Sage, Saltbush, Shallots Sorrel, Sugar cane, Szechuan pepper, Tangier pea flowers, Tarragon, Thyme- Lemon, Thyme- Caraway, Thyme-English, Thyme-Orange, Warrigal greens