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 and non-genetically modified farming techniques and are pesticide free.
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.
Spring Menu 2014 (151 KB)