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.
An outstanding dining experience. The food presentation is exceptional, and it tastes every bit as good as it looks. Excellent service. This restaurant is highly, highly recommended.