“The idea is to close the distance between producer and customer, and support the local economies that in turn support us. Our farmers and fishers have strong environmental ethics – from Great Ocean Ducks to Romarro Farm and Meatsmiths, Angelica Organic Farm, Flinders Island lamb and Port Phillip mussels."

Heirloom carrots with yoghurt and spiced nuts; Port Phillip mussels with white wine, potato, and parsley; and dark beer and rye bread, schmalz, and whipped butter.

The head chef who took London restaurant Hélène Darroze from one Michelin star to two, Ashley Davis is a fan of classical European cooking with a low-impact approach. This is a place that thinks locally – all produce is Victorian – while its heart belongs to Europe. You’ll find house-made flat bread served with schmalz and whipped butter, pork rillettes with cornichons and baguette, Spain-by-way-of-Williamstown fried whitebait with saffron mayonnaise, and confit duck pappardelle with pecorino. Think of it as a culinary tour of Europe, without the carbon emissions of getting there.

“It’s a place of small and large plates, of sharing (of course), of international drops, and a menu billed as a ‘road trip through Europe’.”

–Dan Stock, Herald Sun