Products are foraged and sourced from local artisans and farmers within a 100km radius of the restaurant. Their chefs prepare them daily using old world techniques with modern inspiration, and follow the ethos of promoting a sustainable and unique dining experience.
The menu evolves with the season, according to what nature allows them to harvest. Only what is needed is taken to ensure a prolonged harvest of wild edibles throughout the almanac period.
Chefs roam the pastures and forage for ingredients daily to showcase their findings with an 'Indigenous Dining' Experience.