Working closely with our gardeners and farm management with the changing seasons, our chefs are inspired by the freshest ingredients that arrive at the kitchen.
Our edible garden holds up to 50 different varieties of vegetables and herbs, we hand select fruit from our heritage trees, source our desired cuts from our Angus beef and Romney sheep, forage the bay surrounds for wild edibles and operate within a 100km food foot print working closely with our producers to complete the locavore experience that shapes the food we cook and present each day at Annandale.
