Provenance Statement

Here are some of the key sources for our menu items:

 

• Oysters:  The award-winning Superior Oysters leases are located directly in front of our restaurant, if you’re here at lunch time you might just see our oyster farmer hard at work.  Darren Deeth delivers our oysters fresh daily, so they are literally swimming in the morning prior to being brought into our restaurant.  You just can’t get any fresher than that.

 

• Fruit and vegetables including fresh, seasonal produce from our own garden and other local growers including South Coast Shrooms, Farm on the Green, Snow Country Fresh Produce and so many local legends including our friends Kari Esplin and Danielle Collins.   Both Gav and Fi also love nothing more than foraging for native foods and other exotic things like pine mushrooms.  You will often find us in the local bushland or the beaches sourcing kelp, coastal pennywort, pine mushrooms, warrigal greens and so many other things.

 

• The majority of our seafood is wild-caught and sustainably harvested from the local Eden fishing trawler fleet, Narooma Bridge Seafoods and other local legends.

 

We take pride in our partnerships with these dedicated producers and strive to bring you the freshest and most responsibly sourced ingredients.  But as a disclaimer if local produce isn’t available, we source then what we consider the next best, hence our love of Hokkaido scallops, QLD king prawns, game farmed quail and Royal Beef just to name a few.

 

Most dishes can be modified to suit your dietary requirements just ask your waiter for options. 

While we cannot guarantee that any of our dishes are free from food allergens we take food allergy safety seriously. If you have specific questions about our menu, ingredients and/or cross-contact prevention practices please speak with a manager. We cannot always accommodate a dietary restriction, but we do our very best to help you make informed ordering decisions.