We are closing for a period of 9 days from Sunday the 19th of May. During this period we will be doing maintenance and restyling of the restaurant. Due to the relative short closing time we must start with some of the painting, we hope to do this without any discomfort to you.
Thank you for your understanding and we look forward to welcoming you in our “new style” Southern Cross.
Greets, Peter, Natasja Edwards and Team Southern Cross.
Australian Chef Peter Edwards, together with his wife Natasja and their team have been serving Modern Australian Cuisine for over 16 years.
Quality seasonal produce both local and imported are of utmost importance. We have long standing relationships with our suppliers to ensure we get the products we require.Grainfed Black Angus from the Clare Valley, Kangaroo from Western N.S.W. to Hiramassa Kingfish from South Australia are just a few of the ingredients sourced from Australia.
The menu is constantly evolving to take advantage of each ingrediënt in its prime.
Guests are invited to choose from our 3-course a la carte menu or to take a culinary trip through Australia enjoying our Native tasting menu or our Degustation menu.
Together with our sommeliers we have individual tailor made wine pairings with our food. All wines we have imported ourselves or come from one of our specialist suppliers.