Open Farm Community
The Spa Esprit Group adds another restaurant to its lifestyle empire. It is a collaboration with chef Ryan Clift of Tippling Club and urban farming company Edible Garden City.
The 120-seat outlet spans more than 35,000 sq ft on the edge of Minden Road, off Holland Road, and includes a coffee bar, and space for activities, including lawn bowling and table tennis. In the open-concept kitchen, dishes are seasonal and feature local produce.
Starters include chilled avocado and ginger soup with poached yabbies ($20), and freshly shucked oysters with parsley and chardonnay vinegar sado pearls ($32 for half dozen, $58 for a dozen).
Main courses include coal-baked barramundi with cucumber coleslaw, roasted eggplant and fresh mint dressing($26); and squid ink taglierini with inferno sauce, calamari, asparagus and chilli padi ($26).
Complete the meal with a hot and cold chocolate cake with chocolate sorbet and mint ($17), or lemon tart with basil ice cream ($17).