Some of the best dining experiences we had is in discovering a restaurant that cooked familiar dishes but made it their own. And that is our starting point when we create our menu. Comfort food with a familiar feel to it, interesting without resorting to gimmicks or trickery. Nothing too fancy, but not boring. Most of our dishes have Western underpinnings, but reinterpreted by our kitchen. And, always the best ingredients we can find! Even if that means sourcing for organic eggs (and not just free-range), real baby carrots (and not the shaved ones), chilled and not frozen grass-fed beef from Australia. Our menu changes seasonally as a function of nature with perennial favourites always ready for a satisfying meal. We also have a philosophy of own-made where we can. Our breads and pastries come from our own kitchen. Sauces, condiments, fillings... all come from the careful hands of our chefs. Another thing. We don't pre-cook our dishes, or microwave them before serving. We cook, when you order.