Gord Kahle

From kitchen to cellar, we search high and low for exceptional produce and seasonal ingredients. Makers and producers who inspire our creativity with the exceptional nature of what they do.

We have long held relationships with winemakers and specialist wholesalers; the core of our wine programme. In maintaining a list of over 100 wines from as close as the Swan Valley and Margaret River, to vintage Champagne and old worlds gems, relationships are what count.

“A lot of time goes into the curation. Our wine team is always tasting, exploring, on the hunt for wines that are going to excite and challenge guests. Many of the local winemakers will come drop off their wine personally, from the vineyard straight into the city. There’s a strong sense of community in the local wine industry.” Ed Wolkowinski, Restaurateur

Chef Gord Kahle’s approach is underpinned by respect for technique, quality local ingredients and a drive for sustainability.

I like to think my food is simple and understated. There’s layers of technique behind the scenes, but I don’t like to be showy, just let the ingredients speak for themselves. Good relationships with local growers and producers is everything when it comes to what ends up on the plate.”

Fruit and vegetables are supplied from producers across Western Australia: Little Farm Eggs, Warren Grange tomatoes, Mushroom Guys mushrooms and Torbay Asparagus.  Regeneratively farmed organic beef from Dirty Clean Food. Sustainably line-caught fish is supplied by Fins Seafood who are empowering local fishermen with provenance labelling. Unloaded direct from the fishing boats, it comes to us fresh on the same day. Our cheese comes from Cambray, a family run sheep farm dedicated to using traditional cheese making techniques. Herbs and garnishes delivered by the team at Green World Revolution, a non profit growing produce and jobs for the unemployed.