Preservation and seasonality are central themes at Pasture. Chef/owner Ed Verner adopts the philosophy of preservation of food across the board, both as a means to acquire and intensify flavour and to ethically source and sustain the foods they use. This world-class restaurant combines a Japanese aesthetic with a modern approach to old-school cooking. Fermentation, pickling, preserving, curing and baking are modus operandi and these techniques are cleverly woven into the menus providing subtle echoes to seasons past. The dining experience is incredibly intimate: only 12 people are accommodated at a counter overlooking the fire across the two evening dining sessions. Diners are treated to much interaction and conversation with the chefs over the thoughtfully and masterfully created meal plan in an experience that can be rivalled by few.

IN BRIEF World-class, exquisitely plated memorable dining

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