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IT KEEPS US ALIVE, IT CAN IMPROVE OUR HEALTH, IT MAKES US HAPPY,
IT BRINGS US TOGETHER.

WE LOVE FOOD
BUT OUR GLOBAL FOOD SYSTEM IS BROKEN

WE'RE HELPING TO FIX IT BY CREATING DELICIOUS +  ENVIRONMENTALLY
CONSCIOUS DISHES 
THAT 
BOTH TASTE GOOD AND DO GOOD

WE ASK OUR SUPPLIERS QUESTIONS ABOUT EVERY INGREDIENT WE USE:

 

WHERE DID IT COME FROM?

HOW WAS IT GROWN OR PRODUCED?

HOW DID IT GET HERE?

HOW HAS IT BEEN PACKAGED?

WHAT ARE THE IMPACTS?

AND THEN WE ARE GUIDED

BY OUR OWN PRINCIPLES

OUR SIX CORE PRINCIPLES

HYPER SEASONAL

WHEN FRUITS AND VEGETABLES ARE OUT OF SEASON WHERE YOU LIVE, THEY EITHER HAVE TO BE GROWN IN UNNATURAL, INDUSTRIAL  CONDITIONS OR TRANSPORTED FROM SOMEWHERE ELSE IN THE WORLD.

WE DON'T CALL THIS SEASONAL.

SEASONAL PRODUCE IS NATURAL PRODUCE HARVESTED STRAIGHT FROM THE FIELD TO YOUR PLATE.  IT HAS BEEN GROWN WHERE YOU LIVE, WITHOUT INTENSIVE FARMING METHODS. IT IS ALWAYS MORE FLAVOURFUL, MORE BEAUTIFUL TO LOOK AT AND BETTER FOR YOU.

SOME SEASONS LAST MONTHS, SOME ONLY A FEW DAYS. HYPER SEASONAL IS PEAK PRODUCE. ANYTHING ELSE IS A LIE.

ORGANIC + REGENERATIVE

WE CAN NOT CONTINUE TO GROW + PRODUCE OUR FOOD IN SUPER INTENSIVE ENVIRONMENTS THAT WORK AGAINST NATURE.

ORGANIC FOOD + WINE CERTIFICATION ONLY TELLS US WHAT HAS NOT BEEN DONE TO A CROP, SO WE BUY FROM FARMERS WHO GO FURTHER, USING NATURAL METHODS OF MINIMAL INTERVENTION + REGENERATIVE AGRICULTURE PRACTICES WHICH REBUILD SOIL FERTILITY, PROTECT BIODIVERSITY + RESTORE ECOSYSTEM HEALTH THROUGH SEED SELECTION AND PRESERVATION OF HERITAGE VARIETIES.

WE CAN NO LONGER THINK JUST ABOUT HOW WE FEED OURSELVES, BUT HOW OTHERS WILL BE FED IN THE FUTURE.

PLANT BASED

THE SECRET'S OUT: A PLANT BASED DIET IS NOT JUST GOOD FOR THE ANIMALS, BUT GOOD FOR YOU + GOOD FOR THE PLANET TOO.
 
WE ALL NOW KNOW THAT A PLANT BASED DIET IS THE SINGLE BIGGEST WAY TO REDUCE OUR IMPACT ON THE PLANET AS INDIVIDUALS.
 
ALSO, GUESS WHAT, PLANTS TASTE GREAT!
 
WE BELIEVE THAT PLANT BASED EATING SHOULD BE ABOUT 
ENRICHMENT,
NOT REDUCTION.

ZERO WASTE

WE NEVER THROW AWAY ANYTHING THAT COULD HAVE BEEN EATEN OR USED IN ANOTHER WAY.

WE FOLLOW 'ROOT TO FRUIT' PRINCIPLES AND EXPLORE CREATIVE WAYS TO USE EVERY LAST MORSEL OF EVERY INGREDIENT.  THROUGH BOTH TRADITIONAL + MODERN METHODS OF PRESERVATION WE PROLONG LIFE + ENHANCE FLAVOUR ALONG THE WAY. 
 
EVERYTHING ELSE, WE DONATE, RECYCLE OR WE COMPOST + USE TO GROW MORE FOOD IN OUR GARDEN.

LOCALLY GROWN

FOOD FROM YOUR LOCAL SHOP OR YOUR LOCAL RESTAURANT ISN'T NECESSARILY LOCAL FOOD. UNFORTUNATELY MUCH OF IT WILL HAVE BEEN FLOWN HALFWAY AROUND THE WORLD TO GET THERE. 

 

WHEN SOURCING OUR INGREDIENTS WE START AT HOME, GROWING HERBS + VEGETABLES ON OUR ROOF DECK AND FARMING OUR OWN OYSTER MUSHROOMS. 

 

WE SOURCE EVERYTHING ELSE AS CLOSE TO HOME AS POSSIBLE THROUGH RESPONSIBLE LOCAL FORAGING OR OUR NEIGHBOURS GARDENS, BEFORE BUYING DIRECTLY FROM FARMERS AND PRODUCERS WITH THE SHORTEST GEOGRAPHICAL DISTANCE AND THE LOWEST CARBON FOOTPRINT.

 

 

AFFORDABLE FINE DINING

THE LEVEL OF INGENUITY, SKILL AND CRAFT INVOLVED IN CREATING EVERY DISH ON OUR MENUS IS COMPARABLE WITH THE WORLD OF FINE DINING. WE LOOK TO HAUTE CUISINE AND ARE INSPIRED BY MANY HIGH END RESTAURANTS + CHEFS WHO ARE ALSO INNOVATING AROUND IDEAS ABOUT SEASONALITY, PLANTS AND SUSTAINABILITY.
 
BUT WE WANT EVERYONE TO BE ABLE TO EXPERIENCE GOOD FOOD.
 
WE AVOID THE 'EXOTIC' AND INSTEAD ELEVATE ORDINARY + ACCESSIBLE INGREDIENTS INTO SPECTACULAR DISHES WITH A COMMENSURATE PRICE TAG THAT DOESN'T PUT PROFIT BEFORE PLANET, OR INCLUDE ANY PREMIUM FOR EGO.

IF OUR PRICES SEEM HIGHER THAN SOME OTHER RESTAURANTS, THIS IS BECAUSE WE SOURCE RESPONSIBLY + WE OPERATE OUR BUSINESS WITH HIGH ETHICAL STANDARDS.  'CHEAP' FOOD ALWAYS COME WITH A HIDDEN COST TO THE PLANET + ITS PEOPLE. WE ARE DOING OUR BEST TO COUNTER THAT.