A small restaurant and wine bar that encourages thoughtful eating through sustainability and the micro seasons
grilled broad beans, chrysanthemum curd and rooster broth
native oyster, mandarin and watermelon kimchi
pickles
white asparagus
ferments
first strawberries, oat meringue, cream cultured in fresh sugarcane
Events
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Open hours
TUE to SAT
(4pm — late)
Anzac Day
Closed
A la carte and set menu dining from 4pm till late