All food across the site is created by our award winning Executive Chef Des Harris and his team. Our philosophy is inspired by the seasons where the wine and food experience evolves throughout the year. With ambitions for a genuine pasture-to-plate approach, growing and producing what we can onsite and sourcing local produce to round out our offering, we look to add extra bursts of flavor and colour to our plates by using the best ingredients when nature intends. We have an onsite gardener that looks after our extensive gardens, orchard and nursery where we grow over 130 varieties of edible plants and produce.
