"Every dish has a story to tell" is how the young chef, under the direction of Scott Webster, describes his cuisine. The creative dishes use prime produce from Australia and Asia and the chefs in their open kitchen take centre stage in the light, modern dining room. Start with ceviche before moving on to main courses like sea perch with soy milk curd, grilled Grainge Black Angus beef, or pasture fed lamb rack cooked in the stone hearth oven.