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We have a new Head Chef.

Head Chef Andre Mahe was born in Brittany on the North - West Coast of France. The son of a village charcutier/ butcher, Andre completed his apprenticeship at his Dad’s Charcuterie shop. He then worked 6 years in Paris in different restaurants before migrating to Australia. Andre was head chef at the Must Wine Bar for 13 Years.

Andre’s food philosophy is very simple, honest and simply prepared food, sourced from the best local and seasonal ingredients. Andre’s cooking techniques include his commitment to ‘Fait Maison’, a French philosophy of ‘House Made’ with a dedication of sourcing, preserving, curing and making in house. 

The Cabin urban kitchen garden; Our garden changes with the seasons, however we always have our favourites, stringless beans, broad beans and the occasional tomato, radish and beetroot. Our wild rocket is normally always present along with kale, silver beet, sorrel, wild garlic and celery. We try to keep a selection of herbs growing including parsley, sage, mint, lemon balm, coriander and basil. We welcome our locals to pick from our garden and ask you leave it as you would your own.

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