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Our plates change with the seasons, built around what growers deliver that week to the kitchen door.

A short, honest menu built on local marron, wagyu and seasonal greens.

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Healthy Eating is important part of lifestyle

Local marron, wagyu and whatever the coast and paddocks bring us that week.

$20

Deep Sea Snow White Cod Fillet

Pan-seared cod, brown butter, capers and herbs.

$22

Steak With Rosemary Butter

Margaret River wagyu, rosemary butter, charred onion.

$18

Cucumber Salad

Cucumber, herbs, chilli and a bright citrus dressing.

$90

Natural Wine Pairing

Three glasses chosen from regional makers to match the plate.

Our Menu

A taste of what's cooking this week. The full menu changes with the season.

Excellent cook

Our kitchen runs small on purpose, with a short menu cooked properly by a team that tastes everything before it reaches the pass, service after service.

Premium Quality

Local marron and regional wagyu, delivered fresh within a day or two.

Seasonal Vegetables

Heirloom varieties from South West growers, used the week they arrive.

Fresh Fruit

Whatever stone fruit or citrus is at its best that week, picked ripe.

Produce

Julie Christie

14 September 2026

3:33 pm

2 comments

Fruit and vegetables and protection against diseases

Why we build the menu around what the growers bring us each week.

Kitchen

Dianne Russell

2 August 2026

3:33 pm

2 comments

Asparagus Spring Salad with Rocket, Goat's Cheese

A bright spring plate built on rocket, radish and goat's curd.

dd/mm/yyyy

6:00 pm

2 Person

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Starters

Mains

Soups

Calories Energy Balance

Three ways into the menu: starters, mains and something to drink.

Everything tasted like it had been picked and caught that morning. Simple, generous food that never tried to show off, from a kitchen that clearly cares.

Sarah

Busselton

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