Experience a taste of Margaret River with Chefs Drew Nocente and Evan Hayter, who share a philosophy of sustainably sourced and minimal waste fare. Chef Evan Hayter will be bringing produce from their farm property in Margaret River such as ethically raised pork and trout, with Margaret River Wagyu also
to be featured on the menu. Paired with bold wines from the Margaret River region, by Arimia, Cape Grace and Woody Nook.