Chef Wood works closely with local farmers, fishers and foragers, using seasonal produce, wild game and sustainably caught fish for a comforting and memorable meal. This is fishin’ and huntin’  country and the menu might include tahr, given a new twist as koftas served with spiced bamboo shoots and tzatziki, or the quirky miso wallaby tail served with potato purée, pickled cauliflower, seaweed and smoked garlic mayonnaise. Flavour is paramount here so start with bao buns, tempura veges or grilled beetroot, feta and watercress and then move on to a tight selection of mains and some delicious desserts. Enoy fireside dining on wintry nights or outdoors through the summery evenings.

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