The menus at Culinary Table are put together by chef Daniela. Each weekday and weekend lunch menu is unique,
and the product of seasonal harvests from the the organic kitchen garden, as well as the co-operation and support
from small local producers and farmers.

No compromise is made with the sourcing of ingredients. Each farm has been researched, audited and often
visited to ensure our standards are met. All meat is sourced from free roaming animals, no mass produced or feed
lot meat is procured. Beef, lamb, chicken & eggs, pork and duck comes directly to the restaurant from the farms
on which they are reared.

Breads and pastries are made using slow fermentation and artisan methods. No pre-mixes or enhancers are used.

All our produce and many of the ingredients we use on the menu are available in our deli for customers to buy and
take home.