Inspired by the biota of our region 1.5 hrs south of Sydney in the Southern Highlands, a diverse micro climate 30kms from the east coast of NSW, its high country cool climate is home to dairys, livestock farms and vegetable growers.

We are ever conscious of our role as cooks and believe the produce that our growers and farmers produce belongs to them 'the producers'. their produce becomes our ingredients.

Our menus are crafted using what we have at hand; they reflect the region and highlight the relationship between the raw ingredient, the growers and us 'the cooks'.