AN INDIVIDUAL, SEASONAL APPROACH

Every event is truly unique; therefore, every event’s food should be truly unique.

Our menus are designed around our clients and that design starts with getting to know our clients. What foods they enjoy, where they like to eat and what food experiences have been the most memorable for them are the sort of things that inform us. It is from there we start to draw on what each season offers, how that will reflect on the style of menu, and the story our clients want to tell in the food we serve for their guests.

Our menu philosophy is broken down into what is readily available for each season

SUMMER – The summer months are filled with fresh fruits, leafy greens and seasonal sustainable seafood supplies. During summer we focus on lighter dishes, less land-based animal protein and few to no grains.

AUTUMN – As we see summer wane and the Autumn arrive, we start to embrace more rooted vegetables such as turnips, swedes, witlof as well as tree nuts, aged cheeses, ethically hunted or farmed game, artichokes and okra. Fresh figs begin along with mandarins, persimmons and tamarillos.

WINTER – The fall of the colder months begin to arrive, and, as Winter takes hold, our menus focus shifts once more. beets, squash, root vegetables and the brassicas family of Brussels, cabbage, broccoli, cauliflower, kohlrabi, celeriac, broad beans, and winter fruits such as tangelo, quince & cumquats. These in turn will accompany our proteins. House pickles and ferments then also serve aside next to curds and slower food, all given place before the coming of Spring.

SPRING – As the chilled temperatures depart and the warmer promise of summer approaches, Christmas holidays filled with stone fruits brighten our thoughts. Spring peas fill the benches, shoots of every kind, asparagus, loquats, radishes and tendrils, swiss chard and more leaves combine with spring lamb,  eastern rock lobster, marron and Murray cod.

Each season’s menu begins with canapes and appetisers which are grouped together and can be served as canape or entree. Our philosophy here is to focus on simple, attentive and defined flavours. Three to four ingredients served with as little fuss as possible, each ingredient there in its own personality of flavour and texture. Our seafood, and land-based proteins are all what we know as sustainable supply. The dishes describe seasonal pairing’s examples for each.

SUSTAINABILITY

Our seasonal approach to our menus is about understanding the importance of sustainability.
What is plentifully available to us in local supply is at the cornerstone of our ethos on supporting more sustainable food systems.

This not only keeps business local, farmers and supply chains working together in a community, but those systems also work in harmony with our philosophy on food miles and those miles impact on our environment.

Ways in which we strive to deliver our food and its service in a more consciously sustainable practice is employing a sustainable methodology in the ways we work.

• We support local farmers, suppliers and food business as much as possible.
• We are the only catering ambassadors to “Good Fish Project” and adhere to the AMCF Good Fish Guide for buying and using sustainable seafood.
• We look minimise our wastage by utilising as much of each ingredient as possible
• All compostable food waste is separated and given to local farmers as livestock food or for use as compost
• Reducing as much plastic and packaging that can’t be recycled, or aren’t made using sustainable practices or from sustainable sources