Co-owners Giulio and Christy Sturla (pictured) tap close relationships with local and sustainable producers and have an emphasis on foraging and fermentation. From the new chef’s table you can watch chef Giulio and his team up close as they produce a constantly changing degustation menu with love. It is obvious that immaculate technique and precision combine with incredible restraint in this kitchen. The result is authenticity, integrity and a balance of intense flavours that truly respect premium ingredients such as crayfish, turnip, honey, garlic and miner’s lettuce or parsnip, hazelnut, cow’s feta and white truffle. The palate cleanser of goat cheese, fennel and wattle is way too good to be dismissed as just something to refresh. A thoughtful wine pairing takes each dish to another level and favours natural, organic and biodynamic. After hearing the stories of the winemakers and producers you will leave with a sense of belonging.

IN BRIEF Complex simplicity attracting a global audience