Our menu has years of experience behind it; each aspect carefully selected.
We start at the plate, hand thrown and created by Head Chef / main potter Brian Anderson. We move to the produce, grown with the utmost care and dedication at our family farm in Katandra, run by Brian's Dad Eric, with a strong focus on sustainable farming and keeping the produce as they are, no chemicals, no pesticides.
We source locally and work closely with our suppliers always being mindful of who, where and how they produce; uncompromising on quality. Brian compliments each component, letting the ingredients do that talking. Influenced by the East, dishes are designed to be shared