Within a stylishly elegant, intimate 30-seat Armadale dining room, Chef Clinton McIver is serving up one of the most exciting showcases of Australian innovation and produce. The Sourdough bread is a course in itself, its impressive depth of flavour matched by cultured butter and unfiltered olive oil mixed with malted-beer honey.
Onion, garfish, sheep milks yoghurt
Fermented carrot, lightly smoked duck ham
Dim sim, black garlic, natural yeast
Dry aged pork, blood orange, black cabbage
Salted Woodside goats curd, satsuma, lemon myrtle
