“In January 2018 we started the journey towards becoming a zero-waste hospitality business. Prior to this, ninety-five per cent of our general waste was going directly into landfill. Working closely with our refuse partners Suez, we adopted a system that now sees almost 100 per cent of the waste we produce avoiding landfill. All plastics, cardboard, and glass bottles are picked up and recycled by Scouts. Our kitchens and bars use an organic refuse system, with food scraps being converted into compost and any dry waste produced that can't be recycled is turned into biofuel.”
Grilled Coffin Bay baby octopus.
Level One brings together the best of Korean and Japanese cuisines to create a menu that challenges in all the right ways.
The crumbed “pig bits” are made from slow-cooking a whole pig’s head and creating a pulled pork from the cheek and other delicate bits (then using the stock in other dishes). The Vuja De cocktail of apricot brandy, cinnamon, star anise, and Adelaide Hills orange juice benefits from lime stock extracted from juiced lime husks.
By buying whole produce and using as many elements as possible, little is wasted – and the diners win, too, with increased variety and culinary thrills.
“A menu that challenges in all the right ways, provides enormous flexibility and variety for the diner, and is sufficiently innovative to please culinary thrill seekers.”
–Nigel Hopkins, Winestate magazine
Drawing on the botanic gardens & local producers to create a unique dining experience