Food & Drinks

Riverina lamb braised overnight with garlic, rosemary and red wine, served with soft polenta, charred lemon and a jus made for sharing.

Charcoal-roasted root vegetables, baby carrots and heirloom squash with smoked labneh and native seed dukkah.

A generous bowl of crisp greens, herbs, grains and shaved vegetables with a citrus vinaigrette, meant to sit in the centre of the table all night.

Butterflied spatchcock marinated with lemon, garlic and mountain pepper, grilled over charcoal and finished with a herb salsa.

Thick-cut halloumi from the South Coast, brushed with smoked honey and served with charred oranges and fennel.

Grass-fed beef, beetroot relish, caramelised onion, cheddar, cos lettuce and house sauce.

Marinated free-range chicken, smashed avocado, crisp slaw and lemon pepper mayonnaise.

Charcoal-grilled portobello mushroom, halloumi, bush tomato relish and rocket.

Smoked leg ham, bush tomato sauce, mozzarella and roasted capsicum.

Fior di latte, basil, native oregano and olive oil on a simple tomato base.

Mixed native greens, cucumber, herbs and a citrus dressing.

With garlic, lemon and almond crumb.

Crisp potatoes with rosemary salt and aioli.

Native gin, citrus, eucalyptus syrup and sparkling, light and refreshing.

Whisky, lemon, bush honey and native bitters.