A two-hatted, owner-run dining room in the Hunter Valley seating just 28 guests a service, built around seasonal tasting menus and a deep house larder of ferments. Founded by a husband-and-wife team, its vinegars, garums, miso, koji, cheese and charcuterie are all made in-house, folding local produce into something singular.
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Independently owned and operated — how this listing was verified