We get the chance to bring a unique dining experience to our guests, with exceptional food grown by our gardener and farmers, served by our chefs.

Our ever changing menu is defined by hyper-seasonal ingredients, responsibly sourced. We work with the seasons, foraging and preserving throughout the year. Making our own bread, butter, ferments and preserves.

Join us for the Half Acre menu or choose our Full Acre with three additional courses for the full Small Holding experience. We also offer a three course set lunch every Thursday and Friday.