Within our gardens you will find the botanically minded bistro Wild Canary. Executive Chef Glen Barratt works with the rhythm of nature to create a seasonal produce-driven menu. What’s not made in-house, is often collected directly from a farm, including whole pigs and kangaroos. Fresh produce is also sourced from the Kitchen Garden.
Produce is ethically and locally sourced. This is expressed in the vibrant fresh dishes that are produced every day.