Our food changes seasonally, but a consistent and coherent philosophy always informs it.
You won’t see caviar and lobster on our menu. Instead, you’ll find dishes crafted with passion and intention to complement the bounty of ingredients found in Australia. We appreciate a rack of ribs – but ours come from crocs, not cows.
This country shapes our approach to hospitality, too. We’re not always the most formal – but we are good company. And while we appreciate the finer things in life – at times, we may ask you to eat with your hands.
We’re not the biggest fans of the term ‘fine dining’ – we think of what we do as ‘ambitious’ dining – and we place more faith in playlists than dress codes.
We care deeply for cultural context and like to swap stories – sharing some of the things we’ve learnt.
We believe we have a responsibility to care for the future of our industry and our home. We only work with producers and suppliers who demonstrate ethical business practices in line with our own.