23/09/2026
If you've dined with us more than once, there's a good chance you've met this one already.
The Angus scotch fillet has become one of those dishes our regulars ask about before they've even sat down. It's easy to see why. It's cooked with care and rested properly, then paired with bone marrow and a green pepper sauce that's rich, peppery and deeply comforting.
What makes it unmistakably ours is the sea blite. This native coastal succulent grows wild in the salt marshes around the estuary, just down the road from the restaurant. It's crunchy, salty and bright, and it brings a little of the Shoalhaven coastline to every bite. Simon loves using it because it tastes of exactly where we are.
It's familiar enough to feel like an old favourite, and local enough that you'll only find it here.
Pull up a chair this spring and see why it keeps people coming back. And ask Jack what he'd pour alongside it. He always has a wonderful suggestion 🍷
Book your table via the link, or give us a call.
