Big Flavours With

From 7.00am when the first breakfast dishes start leaving the kitchen and the wonderful smell of Sarah firing up the La Mazocco for our morning coffee fix, right the way through to the bustle of dinner service and late night cocktails, we love food; spend most of our day working with it, selecting it, arguing about it and dreaming of new ways of using it.

Bio-dynamic milk from St David’s Dairy, butter from Tatura, Romsey Range beef, salt from Mount Zero, South Gippsland lamb, goats’ cheese from Red Hill, chicken from Bacchus Marsh, free-range eggs from Geelong, organic Port Phillip mussels, St ALi single estate coffees, Di’s rhubarb and fresh heirloom vegetables & herbs from Glenora Heritage. The fine estate Victorian produce is where it all begins.