Thomas Woods and Hayden McFarland took over from Jacques Reymond in 2014, and since then they have created their own house of culinary worship. With a passion for local produce, these two talented chefs constantly come up with amazing creations. The restaurant is housed in an elegant freestanding Federation villa, which gives it a unique sense of grandeur. It is a place to celebrate food and life’s many special occasions.
The degustation menu is regularly updated to include tantalising combinations of seasonal produce. Murray cod with cuttlefish, ham stock and radish takes the delicate fish flesh and makes it bold. The smoky ham stock embraces and uplifts the fish. A highlight of the menu, suckling pig matches tender meat with a beautifully crisp skin. Masterfully flavoured with garlic, the accompanying XO sauce adds a decadent level of flavour to the dish.
PSST! With the exceptional food comes a sensational wine list, including over 30 different champagnes from which to choose.