LUNCH AND DINNER MENU
Executive Chef, Paul Leete, presents a creative fusion of modern Australian cuisine, while keeping a strong focus on fresh, seasonal produce.
Paul combines ingredients, sourced with integrity, to create clean, thoughtful and uncomplicated menus.
It is his preference to use growers who practice organic farming techniques as well as farmers who have a proven commitment to animal welfare.
By using fruit and vegetables that complement our climate, Paul is able to consistently create menus that reflect the very best our region has to offer.