TABLE D’HÔTE

Over the past four years, we’ve built a cellar, a garden, and a group of guests who understand what we’re trying to do. This new chapter, the table d’hôte, hosted by Louis and I, is not so different but simply a commitment to all that we have curated each season. You’ll be welcomed to our table. We will serve six courses using the most beautiful seasonal produce we can grow or find. Meats from people we trust: Jodi’s Great Ocean Ducks, Anthony’s wild-harvested venison, or maybe Lauren’s pork from Bundarra Farm. Vegetables and herbs from our garden. The local markets may help us fill in the gaps when something hasn’t quite thrived in our climate, but never from far away. And with each menu, carefully paired wines or our ‘sans alcool sélection’ will be poured.

To learn more head to the ‘Reservations’ page.