Winter in Australia brings a distinctive shift in the landscape and on the plate, with an abundance of seasonal produce that lends itself to deeper, more robust flavours and warming combinations.

Executive Chef – Sarahjane Brown, continues to work with specialist local producers to source the finest ingredients, bringing comfort, deliciousness and showcasing winter produce at its peak.

“Winter is a time to lean into richness, warmth, and depth of flavour,” says Sarahjane. “This menu is grounded in seasonality and showcases the beauty of produce at its peak, it’s about nourishment, elegance and a bit of indulgence.”

Highlights include the Seared Abrolhos Island scallop, pickled kumquat, Café de Paris butter – a refined balance of sweet, citrusy, and savoury flavours.

The beautifully balanced New Zealand snapper, maple smoked bacon, pipis, confit leek, caper vinaigrette, lemon balm – a delicate blend of smoky, briny, and fresh flavours.

For richer notes, try the Roast Grimaud duck breast, sweet & sour grape, radicchio, celeriac cream, jus – layered with texture, flavour and complexity.