The six-course degustation menu is based on local producers such as beef from Sage Farm and smoked trout from Bellarine Smokehouse prepared by the talented head chef Greg Egan, formerly of Ezard in the CBD and Masons of Bendigo.
Read the full article here
You might also like
- Our Summer Plans
- See you in COVID normal (whenever that may be….)
- COVID-19 – Our response
- Statement from CEO in regard to COVID-19