“We are driven by our ethics, using only animals that have been organically or sustainably farmed. We are also lowering our footprint across all aspects of our business.”
Organic pumpkin tart with onion, curds and savoury granola; signature rock oysters with sea succulent gel; and charred brassica buckwheat and house-made yoghurt.
The kitchen is run on the premise of lowering its environmental footprint and supporting ethical growers. Plastic is banned, kitchen waste is composted and vegetables and herbs are organic – friend and mentor John Cutts has been supplying The Wolfe for over twenty years. Pork and chicken used are pasture-raised, while the fish featured tends towards local and old-school. Clever deployment of the Coravin system means wine can be poured by the glass without removing the cork, so none is wasted.
“Exciting, inventive, beyond elegant and, most importantly, delicious.”