Eschalot delivers consistently beautiful cuisine with an elegant and understated sense of occasion.

Every dish in Eschalot is created with style, innovation and beautifully compliments the unique location of the restaurant.

Passionate about provincial techniques and produce, Owner / Chef Richard Kemp has revived the very best from European Regional influences to create a sensory dining experience that is as delicious as it is rewarding.

Eschalot have 2 greenhouses for seedlings and for growing the more delicate items during the Southern Highlands winter. Most of our kitchen waste goes into our compost which in turn goes back into the garden. Eschalot also have an underground well under the building which we utilize for watering our gardens.

We're sure you'll taste the difference in every herb or vegetable that has come from our garden to your plate.