Warm your cockles!

Winter is upon us and what better way to spend a night in, than cosying up to the Islington fire with a bowl of comforting risotto, bursting with only the freshest and tastiest Tassie seafood.

This month, chef Jonathan’s clam + smoked eel risotto with oyster mushroom, octopus, prawn + fresh herbs is a true heartwarmer.  Paired with a crisp, local Riesling or a light Pinot Noir, it’s just the dish to leave enough room for our beautiful Bruny Island Cheese board to finish!