To celebrate our farmers, growers and suppliers, we're hosting a special month of sittings at the Creative Department in Melbourne and Sydney with a menu to match.

Highlighting some of our smaller produces that are local to Sydney and Melbourne, head chef Remi Talbot will be developing a one off menu to make the ingredients sing on the plate.

The eight-course dining experience is presented to you in the format of a degustation, paired with complimenting drinks, all within our humble Darlinghurst and Windsor restaurants.

Meet our producers...

Fiona Moffat and her husband from Rosebery Honey have been housing bees in their backyard for about 20 years, but have recently turned their hobby into a small business and bee sanctuary. Their boxed honeycomb and jars of honey are available to the community in very small batches, keep an eye out on their page to be in the know.

The honey is 100% raw and untreated and 100% delicious with distinct leatherwood flavours. The colour and flavour can vary drastically depending on what flora the bees have been eating that month.

Our head chef Remi Talbot has been working on a signature dish — highlighting the local honey, which will be included in our eight course menu this year and debuted at Produce Week.

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Fiat Malaniyom is a passionate chef, restaurateur, food producer and now grower. Having worked in the hospitality space from an early age in Thailand and Australia, he now owns his own farms in Sydney.

Choosing to specialise in quality Asian produce and unique fruit and vegetables, he grows a large variety of citrus fruits, tamarillos, custard apples, cumquats, yuzu, bergamot, thai basil and a lot of different chillis!

His produce features in a few dishes during our January - February bookings.

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Julie from Parkesbourne Produce, grows the most incredible berries and fruit on her farm in Goulburn, NSW. Specialising in wild strawberries, boysenberries, mulberries, blackberries, white peaches, apricots and plums, the quality and natural sweetness of her produce is second to none.

Chef Remi has created a solo dish, focusing on Parkesbourne berries and fruit — apricot gelato with a warm blackberry and mulberry bitter almond tart, paired with strawberry gum, elderflower and lemon.

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All of our gelato and dairy components on the menu are made with Jersey milk from our very own farm in Numurkah, Victoria. The Messina Dairy Farm has been in operation for about two years and has about 400 Jersey cows happily living on it.
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We now grow our own strawberries in Dural NSW on Tony and Anna's Strawberry Farm.  Tony and Anna have run their strawberry farm in Sydney for over 50 years, so when the opportunity arose it was a no brainer to take over the land and produce strawberries for our gelato and pastry products.

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