Sherwood

Peacefully placed within the serene backdrop of an eco-hotel, this rustic venue is a haven for food enthusiasts, featuring a welcoming bar, restaurant, and coffee area. The open-plan kitchen bursts with vibrant jars of produce from its expansive kitchen garden, spanning over 700 square metres of organically cultivated plants. Under the guidance of chef Chris Scott, whose culinary philosophy champions the notion that exceptional food begins in the garden, the menu is a testament to hyper-seasonality and sustainability. The dishes are elevated by skillful use of pickles, preserves and ferments, creating a symphony of flavours. A meal here will have you immersed in some seriously good cooking with flavourful plates such as duck sausage with braised cavolo and duck fat mayo, porchetta with cauliflower, ruby cabbage, blueberries and sage, and Southern market fish under spring onions and French sorrel with a magical vermouth beurre blanc or salt-baked golden beets with black garlic, preserved lemon and sunflower seeds. Complemented by a thoughtfully curated drinks list, this is the essence of garden-to-table dining, reflecting the changing seasons in its ingredients, flavours and textures. Experience the heart of well-being at this two-hatted restaurant, where every meal is a tribute to the landscape we cherish.