01/06/2026
A SEASONAL CHANGE - THE AUTUMN WINTER MENU
Autumn in Australia ushers in a quiet transformation across the landscape and onto the plate. Where the season’s finest produce reveals itself in deeper, more expressive flavours, textures and inherently warming combinations.
A season that speaks to her English roots, Executive Chef Sarahjane Brown’s Autumn–Winter menu is an expression of seasonality, where bold, earthy flavours meet a thoughtful balance between richness and freshness; while textural, and deeply satisfying.
“Winter is a time to embrace boldness and depth of flavour. A time for gathering and seeking out that sense of comfort” says Sarahjane Brown. “The season naturally calls for heartier, more grounding dishes; think roasts, slow braises, root vegetables, and rich sauces.”
For a sense of seasonal warmth, begin with the Soy braised pork cheek, pork shoulder croquette, red cabbage, parsnip cream.
Certainly the cooler climate brings firmer, flavour filled fish to the season, reflected through the raw New Zealand snapper with daikon, apple, cultured cream, salmon roe, and jalapeño-coriander dressing.
A classic expression of winter indulgence, the Roast Aylesbury duck breast, pickled baby beetroot, blackberry, jus is a must.
We are excited to share this gorgeous menu with you.
