In 2013 they opened the casual bistro they always wanted to eat at and things quickly shifted towards creating an elevated experience, with a focus on farm-first, minimal waste dining. Their farm now supplies the restaurant with all of the fruit, vegetables, eggs and honey that they use on our daily changing menu. Seafood is incorporated with the help of the Good Fish Project and in particular Corner Inlet Fisheries with meat and dairy been sourced from small producers in Gippsland.