When naturalist Daniel Solander arrived in Australia he extensively explored and researched the region’s flora and fauna. Like him, Executive Chef David Vandenabeele has researched the region’s best available produce and has chosen to work closely with a number of local suppliers. They have helped him to find fresh and local ingredients, as well as some niche native plants and animals. The menu includes ingredients like acacia seeds, banksia nectar (both used in our house made bread), kangaroo, wallaby, bush tomato, paperbark, Illawarra plums, and macadamia. We believe strongly in eating healthier and greener where possible, and our “flora” dishes are one way we support this.