Hospitality & Event Management Services
- Food and Beverage
- Function and Conference Venue
Head Chef & Owner Trevor has a simple philosophy about food - he believes that ingredients should be allowed to 'speak' for themselves and creates all his dishes with that in mind.
For that philosophy to work, you have to use the freshest ingredients at the peak of their season. This approach allows us to support many local growers and develop relationships with food producers throughout the region.
Local and seasonal food is absolutely central to our menu and to the experience.
We use a nose to tail approach when it comes to all meat we prepare and do all carving and butchering ourselves in-house - ensuring the best possible cuts of meat and the least wastage.
All the pickling, bottling, charcuterie, smoking, and brining is also done by hand in-house