NEW YEAR, NEW MENU


We've started the new year off right with a seasonally focused, local produce championing, banger of a menu. It's the first of, what we hope is many from our new head chef and master of flavour Gord Kahle.


Gord's classic Wagyu tartare with foie gras, beef fat and pepper cracker is an immediate hit, as is the gorgeously indulgent smoked pasta, tiger prawns and confit egg and the wonderfully vibrant local fish with almond, sourdough and Warragal greens.


If you are sweet fiend, our chocolate, cherry, olive oil and rosemary dessert is going to put a smile on your face.


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