GROWN LOCALLY & EATEN SEASONALLY
Our philosophy is inspired by the seasons where the wine and food experience evolves throughout the year. With ambitions for a genuine pasture-to-plate approach, producing what we can onsite and sourcing local produce to round out the offering, we look to add extra bursts of flavour and colour to our plates by using the best ingredients as nature intends.
BE OUR GUEST
Award winning Executive Chef Des Harris has created a fresh dining experience that will have you feeling at ease.
They have put together a menu that clearly recognizes the trend towards seasonal and locally sourced produce and includes the use of items produced in the restaurant garden, all with a view to delivering, ultimately, a pasture-to-plate experience.