Head chef Kurstin Berriman showcases the best of the Coal River Valley in a style that is opulent yet refined. The onsite garden and orchard provide a bounty of produce that is featured daily, and the convict built cellar is home to both local and international wines.
The restaurant is open to staying guests and locals Friday and Saturday and is an intimate setting with three separate dining spaces accommodating no more than 22 guests. Bookings required.
The hotels accommodation is also open for availability Thursday-Sunday, and is the perfect country escape for your next special occasion.
The dining room will shortly be opening fro Saturday and Sunday brunch inclusive of an arrival Mimosa!