An open kitchen sits alongside diners and can also be viewed from a cozy mezzanine leveled lounge.
Executive Chef, Scott Brannigan and Head Chef, Chris Eales direct the kitchen, with their emphasis being on a seasonal farm to table menu.
Whilst our menu is designed to be shared
and enjoyed with our bread, we provide both gluten free and vegan dishes on the menu all year round.
Example menu dishes:
Ricotta, broad beans, lemon, nutmeg, mint
Sweet potato, artichoke, macadamia, capers, verjuice
Corn on the cob, avocado, jalapeno, garlic, chives
Mushrooms, shallots, miso, soya, mustard leaf, blue cheese
Salmon, baby peppers, kale, pineapple vinegar
Lamb ribs, lime, mint, black garlic, sherry
Black vinegar chicken, mizuna, almond, chilli
Roasted pork belly, fermented kohlrabi, pear, radish, mustard
Flourless chocolate cake, oreo, berries, burnt toast
Strawberries, white chocolate, shortbread, basil
Bread and butter pudding, condensed milk ice cream, ginger