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  • Simply put, this was one of the best meals I've ever had. Front to back it was amazing. The food is Aboriginal-inspired, local, seasonal and utterly delicious! I started with the Spring Spinach Salad served with beets, apples, walnuts, topped with a perfectly poached egg. It was light and savoury with great contrasts of tastes and textures. Amazing. Entree was the Bison Scottish Clod Tenderloin with eggplant, red peppers, wild leeks and Yorkshire pudding stuffed with bison tongue... I am now a fan of bison tongue... at least when they prepare it. And for dessert my dinner mates and I shared the Spring Pavlova with rhubarb, mint,elderberry, huckleberry. I'd never tried Pavlova before. It was a light, tart and the perfect way to finish. Their menu changes monthly which gives me a great excuse to go there every month. They have two seatings a night, 6 and 9, but are pretty flexible if you want to push that time 15 minutes one way or another.
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