As noted by Sydney Good Food, Urban List, Daily Telegraph, Broadsheet and Sitchu, we use quality ingredients sourced locally to showcase Australian produce and offer unparalleled culinary experience. “Magnificent.” “Beyond delicious!” “Spectacular!” “Insane!” are some of the words our guests use to describe their food and experience with us. Taking our craft seriously, we butcher all our meats from prime cuts, roast and grind our spices, churn cultured butter from cream, ferment and pickle local fruit and vegetables, prepare sauces and glazes in-house among other things. Committed to supporting local growers and producers and using quality Australian ingredients, we use a variety of sea salt from Australia’s oldest family-owned salt producers Olsson’s (Port Alma, QLD and Whyalla, SA), sustainable heritage wheat flour from Wholegrain Milling (Gunnedah, NSW), New England lamb (Port Macquarie, NSW), fullblood Wagyu beef from Australian Wagyu pioneer David Blackmore (Alexandria, VIC), farm-raised heritage chicken from Sydney Fresh Poultry (VIC), Australian Bresse chicken from Tathra Place (Wombeyan Caves, NSW), fresh wasabi from Shima Wasabi (TAS), live short-fin eel (TAS), wild-caught Spencer Gulf King prawns (SA), seasonal organic produce from Moonacres Farm (Robertson, NSW) and more. We’ve collaborated and worked with the best of the best in hospitality over the years including Archie Rose, Maybe Sammy, Poor Toms, Young Henrys, One Drop Brewing, Double Deuce Lounge and more. At the moment, we run pop-ups at regular and one-off events and also are working on a full service restaurant to be able to properly host you.
