Sunday 17 September - Tuesday 7 November

Rough, dirty, misshapen. Rustic, earthy, organic. When we say hello to spring, we’re welcoming blossoming fruits and vegetables, the bounty of farmers’ harvests, and the country escaping winter’s cool grasp.
 

Throughout the season, each restaurant and their head chef only use ingredients that sing springtime, like the earthy zucchini flower, and carry Matt Moran’s signature paddock-to-plate philosophy.

At our Spring Farmers Market, guests experienced the unique opportunity to meet with our head chefs chefs, their producers, suppliers, and farmers, and take home their own produce and ready-to-eat bites.

HELLO, SPRING

Spring is such a colourful palette of flavours that I look forward to year after year. As an Australian chef, we are truly fortunate to have the bounty of fresh produce that this season offers. In each of the restaurants, there is a team of talented chefs who showcase spring in their own unique ways, which inspires me just as much as the quality produce that comes from our local suppliers. Spring dining, to me, is about crafting menus that not only celebrate the beauty of the season, but also bring people together for catch-ups and shared memories.