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At the heart of the kitchen is a signature Argentinean wood fire grill and a

contemporary modern menu featuring Australian produce, the finest cuts of meat,

freshest seafood and an array of shared and larger plates.

Our executive chef, Neil Nolan's, life long passion for food is in the blood he believes.  

“My great-grandmother was head chef at a big hotel in County Wexford, Ireland where I grew up,

very unusual at the time”.  Seeing the likes of Marco Pierre White on TV and the exposure

to the possibilities of different cuisines sent him down the same culinary road.

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