Set amongst our vegetable gardens on the grounds of the former Coogee Hotel, established 1894, our culinary philosophy revolves around the experience of fresh, garden-to-plate dining.

Our menu changes seasonally, shaped by the daily harvest from our flourishing garden, which provides 80% of the produce for our kitchen.

Across two acres of land our gardeners employ organic processes to tend to our market garden, berry patch, grapevine, orchard, and beehives.

What we can’t grow, grind or ferment on-site, we source from local, sustainable producers, farmers, and fishermen who share our commitment to clean, ethical food production and the best seasonal ingredients.