About
Our focus is on local produce, we know all the farmers directly; we focus on ethical and buying whole animals direct from the source. We employ a full time butcher who looks after all of our meat, including curing and ageing, for both our restaurant and our newly renovated pub (located in Creswick 15 mins from Daylesford). We have several kitchen gardens and grow a lot of our own produce. Our award-winning executive chef, Hugh Maxwell and his team create some of the most incredible contemporary dishes, sure to wow your senses. Our French restaurant manager and his talented team will ensure the best fine dining experience. We aim to be your ultimate dining experience, one that you cannot forget. There is a separate wine bar and courtyard for pre-dinner drinks and happy hour 4pm-6pm daily, half price oysters and cocktails.
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