Head Chef Scott Huggins has produced an inventive menu that is influenced by his passion for wild surroundings. His vision of clean and natural cuisine is beautifully articulated in each dish. The mesmerising dining space features the earthy tones of stone and dark wood, with gold and red highlights. Most diners have a magnificent view of the vineyard, so this is a great place to bring wine lovers.
The brief dish names on the tasting menu do not reflect the intricate flavour combinations presented on the plate. Crab, kombu and tomato ice successfully blends hot and cold elements. In a theatrical twist, dry ice is added to the dish at the table. Duck, eggplant, pear and ginger beer is exquisite. The duck is aged in hay for 29 days, then served with charred eggplant puree and pear compressed in ginger beer.
PSST! Keep an eye out for the gorgeous stools that are designed to accommodate your handbag as you dine.