Simonn has been running the kitchen for at 18 years and had previously worked in the Sydney food scene during the 90’s with Anthony Musarra & Francesco Zonta of the Orient Express’s Observatory Hotel, Pavilion on the Park, Lucciolas & Mesculn Brasserie, to name a few. All one-hatted restaurants with strong Italian & French leanings.
Leah oversees the front of house & manages the wine list which features the best of the local ‘Orange Region’ bunch & interesting food friendly wines from all over Australia, Spain, Chilli, Italy, France and New Zealand. We also have a growing private collection list of old vintage & rare wines for the most discerning wine buffs.
Our food is comforting, wholesome, fresh & ever changing in accordance with the availability of produce. We use local produce in many instances & fill in the gaps with fantastic things from further afield. We are fortunate to be in a food & wine growing region & have direct access to really exclusive product such as daily fresh organic herbs,vegetables & salads, plus access to niche products such as the Clyde rivers Moonlight Flat farmed oysters, Milthorpe truffles, Mandadgery Creek Farmed red venison, Wild forest mushrooms, Grassland Poultry free range Somerlad chickens & farm fresh apples, pears, figs, quince, cherries & plums.