Nose to Tail
Dinner | Wednesday 26th March
Save the date for an exceptional dining experience for our Nose to Tail dinner this March.
Head Chef John Collins, has curated a 3-course pork menu that celebrates the delicious virtue of using lesser-known cuts alongside the typical premium favourites, allowing for creativity and innovation in every dish
Three course menu, bread & snacks
$75 per person
*Menus are subject to change without notice.