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 5-course 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.