Farmers have the final say on the menu at this sustainable Surry Hills restaurant, with executive chef Dylan Cashman only serving dishes based on what’s available from his personal network of local…
Farmers have the final say on the menu at this sustainable Surry Hills restaurant, with executive chef Dylan Cashman only serving dishes based on what’s available from his personal network of local producers. To accompany the all-NSW food menu, sommelier Angelica Nohra’s wine list features NSW-only wines by the glass, and a 90 per cent Australian wine menu.
All guests are served a seven-course tasting menu, and you’ll be informed of the producers used on the week of your booking. The kitchen has a zero-waste approach, using every part of the animal. They even grow herbs and vegetables out the back. Expect dishes of the likes of Australian Bay lobster tartare with pickled daikon cucumber with shiso and ponzu dressing or Kanooka Creek chicken, spinach, and ricotta ravioli.
Look for the bright blue door and enjoy an evening in the elegant, minimal space, with dark timber and leather banquette seating.
