Chef Lachlan Smith holds an unwavering focus on excellent produce sourced from local farmers, fishermen and growers. From lighter options such as fresh oysters, cured ocean trout gravlax and seared King prawns to hearty plates of beef brisket and Portuguese chicken, there’s something to suit all tastes.

Leaning into Spanish cooking techniques, the menu focuses on Josper charcoal-fired system which uses no electricity or gas. Rather the high-heat cooking method locks in the moisture to create an array of incredibly juicy meats with smoky flavours.