Executive Chef, Paul Leete, presents the very best in modern Australian cuisine; his food is creative 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. Make your online reservation here or follow the orange make a booking button at the bottom of this website
Spring Menu 2013 (92 KB)