The love and passion that Kiren Mainwaring and Jamie Hembrow have for food and wine are evident at Co-Op Dining. Each week, they source the best local produce from a farm in the state’s south, and from local growers’ markets. The dining room is understated; comfortable fabric chairs in muted greens and browns offset dark wooden tabletops. Staff members are friendly, knowledgeable and polite.
Diners have a choice of either a five- or 10-course degustation, with an option for paired wines. Eggplant, chickpea, red gum honey, duck yolk and rye is a complex and technical journey of flavour and texture. It is a superb way to start your degustation adventure! Berkshire pork belly simply melts in your mouth with every bite. The tender meat is highlighted with pops of flavour from baby leeks, desert limes, Sichuan pepper and fermented chilli pineapple.
PSST! Co-Op Dining makes its own cheese. A special cheese course may be added to the degustation upon request.