We strive to use our ingredients in their entirety, to reduce our waste & carbon impact. Our chef rents a plot of land on which he grows organic, aromatic herbs, flowers & niche vegetables. Lastly, the entire drinks menu is focused on sustainability.

Day-to-day practices working in the restaurant are one of the most significant impacts on our environmental inputs & outputs. That’s why ours are guided by resource efficiency, utilising waste, & awareness of our impacts.

Sourcing locally & sustainably includes the physical components that make up our restaurant. From local female artisans crafting our wood interiors & ceramics, to tableware handed down from our grandparents’ restaurant.