Spring Tide Degustation Dining Experience

Our latest degustation dinner is inspired by the spring tide and by our partners Rocky Point Aquaculture. With ideas as fresh as the season, our Executive Chef Mike Kirwin has planned artful dishes highlighting local seafood. Where the ocean meets the land, there are other spring delicacies to enhance the theme including Frolicking Goat cheese from Brisbane and Bunya Red Farm caper berries from the South Burnett. Every plate is a creative revelation of delightfully unexpected taste and textural combinations. In this ‘Source of Inspiration’ series, our partner producers also share their fascinating stories of nurturing exceptional ingredients.