Our Head Chef Brent Farrell, has started his own vegetable garden at the rear of the restaurant.
His aim in doing so is not only to promote sustainability but allow his diners to have some of the freshest produce to plate.
Brent's is currently growing all his own herbs, rhubarb , heirloom tomatoes, radish, cauliflower, beans & celery. Brent is also growing all his own edible flowers like borage, garic flowers, veoila pansy's, black pansy's, chive flowers, native viloets, nastursium & marigolds.
In our green house at the rear of the restaurant, Brent also grows all his own micro herbs hydroponically which include, bulls blood, chervil, sorrel, radish stems, snow pea tendril & rocket. If you get the chance kindly ask your waiter to see his vegetable garden.
Next time your in check it out.