Oeufs en cocotte = French for eggs baked in little pots. We anoint two delightful pastured eggs in a silky mix of cream and parmesan, add THE most delicious capocollo (dry-cured pastured pork), and rain down some chives. We then bake the whole dang lot until it’s bubbly and golden, and serve it with our house-baked sourdough bread for dipping/mopping/slurping purposes.

I’m head over heels for congee - it’s has been my go-to breakfast for years. It’s just so comforting, so soothing, such a grounding start to your day. Our congee is made with beautiful pasture-raised chicken, ginger, garlic, house-made chicken broth and organic rice. It simmers long and slow until the rice breaks down into that special creamy congee consistency that I’m just so in love with. We serve our congee with a soft-cooked egg (pasture-raised of course), house-pickled local mushrooms, crisp local spring onions, crunchy fried shallots and our house-made chilli oil. We’ll also furnish you with some extra soy, chilli and and sesame oil so you can create the unique seasoning combination that will best feed you on this spring day. Invoke the comfort of Ama’s hugs as you sup on this savoury delight.

Oh my oh my oh my, it’s hard to even know where to start with this sweet breakfast delight. The batter for your beautiful crepes has been lovingly rested for many hours, before being shown to the pan to create golden French-style crepes that we fold lovingly onto your plate. We top this deliciousness with poached local strawberries, and drizzle over our beautiful strawberry and thyme syrup. The crowning glory is a fat, decadent wodge of our house-made clotted cream. A gorgeous, fruity treat to sweeten you right up this spring :).

Cool spring mornings definitely hold a place for comforting food, and farinata is comforting in the extreme: it’s a soft, thick chickpea flour pancake that hails from Italy. We spike our farinata with onion and rosemary, and bake it in a skillet until it’s good and ready. We then pile on a mix of local, sustainably farmed mushrooms, and add a tangy dollop of fresh goats’ curd. All in all, a lovely, hearty start to a fresh spring day.

Asparagus graces us for just a few weeks each spring, so now’s the time to try this elegant, delicately flavoured and utterly seasonal delight. We gently poach the pale, handsome spears before anointing them with lashings of organic butter, and grating over a fine rain of bottarga. Bottarga is sun-dried mullet roe, and is one of my all-time favourite luxurious ingredients. It’s also very ancient, with production being documented in the Nile Delta as far back as 3,000 years ago, Our bottarga is made from wild Australian sea mullet roe from a sustainable fishery. A little bottarga goes a long way, and for me there’s nothing like its rich, deep-sea flavour, which perfectly offsets the delicate asparagus. This is a dish to enjoy right now, as this beautiful asparagus won’t be around for long.

I’m an absolute sucker for a raw fish dish, and now that the warmer weather is here there is a definite place for this ocean-y deliciousness on our menu. Our kingfish is sustainably farmed in open ocean, and its firm texture and sweet flesh provide the perfect vehicle for our cool and zingy lemon and thyme granita (made with local lemons and thyme). Some finely-shaved local fennel lends freshness and crunch, and a drizzle of gorgeous Mount Buffalo olive oil and a sprinkle of black salt sees this sweet spring dish ready for 
your gobbling pleasure :)

These gorgeous olives were grown just down the road in Camperdown, at the amazing Pocket City Farms. We brined them here ourselves and, after a patient wait of several months, they are now plumply ready for your plate. We roast our lovely olives with delicious rosemary, and tumble them atop locally-made stracciatella cheese. If you’ve never had stracciatella, now is the time to start. It’s a heady mix of soft, stretched curds and cream - it’s silky, oozy, and seventeen kinds of wonderful. A final bathe of fragrant olive oil completes this lovely plate… almost. It would be terribly remiss of us not to provide you with some house-made sourdough bread, essential for scooping up the last of your olive-y goodness. And so we do :)

Try to calm yourself: the heart is merely another muscle. It pumps blood and that is all that flows through it, just like the other muscles of the animal that make up your standard steak or chop. I happen to think it’s one of the most delicious and overlooked meats around and I love to cook with it. For this beautiful dish we’ve marinated lovely pasture-raised hearts in a heady mix of spices which is far too long to list here, but includes some beautiful smoked chilies that I brought back with me from my travels in Mexico. After a lovely long brew in our spicy potion, the heart is quickly seared, tossed with piles of delicious, fresh herbs, and served hot to you on a bed of our house-made labne. It’s smoky, spicy, hearty goodness that will warm you right through. Go on, I dare you.

I adore octopus. Its slightly sweet flavour, still redolent of the sea, never fails to bring me joy. Our octopus is sustainably fished using specially design traps that eliminate by-catch (basically this means that other species and baby octopus are not caught by accident as a result of the fishing process). We take the adorable fat tentacles and give them a lovely sear. It’s all that’s needed to bring out their beautiful flavour and render them ready for your plate. We pile the curly creatures atop beautiful, locally grown zucchinis which we’ve roasted, then dressed with gorgeous olive oil and lashings of lovely lemon juice. The final touch is a handful of fragrant mint to finish this fresh, sweet seafood delight :)

Whilst we’ve reached spring, there’s still very much a place for warming dishes, and what could be more warming than tender lamb, slowly braised in a truckload of love and deliciousness. Our pasture raised lamb shoulders take a looooong, slow simmer in house-made broth, onions, garlic, thyme, bay and rosemary. We even tuck our lambies tight into their braising pot in a sweet little blanket for maximum snugness (this is called a cartouche should you wish to get technical). Once the lamb is melting and tender, we slip fat chunks off the bone and braise these once again, this time adding beautiful barley to the mix. The barley absorbs all the goodness of the lamb and broth as it cooks, and adds a pleasing toothsome element to offset the tenderness of the lamb. Hearty and nourishing, our lovely lamb will warm you right through..

This hearty hunk of pork deliciousness conjures up visions of cosy French farmhouses, the lady of the farm deftly mincing a fatted pig into coarse chunks as the kitchen fire crackles behind her. We mince our pastured pork belly right here, and spike the luscious chunks with smoky pastured bacon, white wine and herbs. We then layer this heady mixture with sweet cabbage leaves, and give it all a lovely slow bake in a soothing water bath. The terrine bastes itself in all those porky juices as it cooks, reaching just the right level of richness. Your hot, chunky slice will arrive to you anointed with a tangy mustard sauce, the perfect foil for all that juicy pork. Close your eyes and hear the crackle of the farmhouse fire as you tuck into this delightful French classic.

The earth is blessing us with some exceedingly beautiful greens right now, and this dish is very much a celebration of all this greeny goodness. Our plump gnocchi are handmade right here using beautiful dutch cream potatoes, and their soft pillowy-ness is the perfect vehicle for these lovely spring greens. Aside from cleverly bearing sweet and lovely peas, pea plants themselves are edible (and more than that, they’re delicious). We lightly braise them in a creamy sauce that’s spiked with new season green garlic, before tumbling in your fat gnocchi. A rain of parmesan cheese over it all renders your plate ready for devouring.

Ahhhhh, sticky date pudding. So comforting, so rich, so moreish. We spice our puddings with cinnamon, clove, allspice and ginger, and serve them swimming in a velvety butterscotch sauce. A drizzle of fresh cream cuts the sweetness (really, I swear it does!), and a final rain of icing sugar sees these warming little puddings ready for your belly :)

I am a cheese maniac. There, I’ve said it. In black and white, so you all know the truth. I could happily never eat chocolate ever again but take my cheese and you take my soul. I have tasted many, many cheeses to bring you my personal selection of the most delicious fromages I can lay my hands on, and our current offerings are listed below. We serve our cheeses with crackers and delicious compotes, both house-made (ask us what’s currently on the menu).

This utterly sumptuous cheese is really quite something. The incredibly creamy interior is truly luxurious, in fact, if clouds were made of creamy cheese, I’m pretty sure this is the cheese they would be made from. The rich, buttery-sweet interior contrasts beautifully with the aromatic white mould rind - if you like your cheese soft and creamy, this one’s for you. (White mould, cows’ milk, Bourgogne, France.)

Plump and pliable, Durrus is made by lady cheesemakers Jeffa Gill and Ann McGrath using milk from two local farms - one in summer and one in winter. Durrus is is made by hand using traditional techniques and has a gorgeous, buttery flavour. Coomkeen, where the cows graze and the cheese is made, is a coastal region, and I think this gives this beautiful cheese a very faint essence of sea breeze. (Washed rind, cows’ milk, County Cork, Ireland.)

Monte Enebro is handmade by father-daughter team Rafael and Paloma Baez. A former builder, Rafael has now been making cheese for 15 years, and his Monte Enebro really is quite stunning. It features the classic goat interior of a chalky-white centre with a creamier surround, however the rind has been inoculated with the same mould used to make blue cheese, rendering it dark and luxurious. This truly special cheese features alllll the goaty barnyard flavours, along with a beautiful spice from its blue rind. (Goats’ milk, Avila, Central Spain.)

Challerhocker is a hard cheese made from pure Jersey milk and a secret blend of wine, herbs and spices. I call it the ‘surprise cheese’ because it has an incredibly interesting palette - it starts out sweet and nutty, but gets spicier and spicier, travelling through to an almost peppery finish. You should have seen the look on my face the first time I tasted it - I love it! Made by Master Cheesemaker Walter Rass, this 
gorgeous cheese is aged for 8 months. (Cows’ milk, St Gallen, Switzerland.)

Autumn means apples, and crimson snow apples have to be some of the most beautiful and delicious in existence. Bright crimson on the outside and snow-white in the centre, their flavour really is quite exceptional. They lend themselves perfectly to this elegant cocktail, where they make the best of friends with gorgeous wild orange essence and Vedova Osolo prosecco. A fragrant and floral tipple to start your meal in just the right way.

Treviso, Italy

Champagne, France

Marlborough, New Zealand

Polish Hill River, Clare, South Australia

Pinot Gris/Riesling/Gewurztraminer - Frankland River, WA

Margaret River, Western Australia

Macedon Ranges, Victoria

Limestone Coast, South Australia

Languedoc, France

Orange, New South Wales

Glenrowan, Victoria

Mendoza, Argentina

Margaret River, Western Australia

McLaren Vale, South Australia

Clare Valley, South Australia

South Australia