The Woodfired Kitchen

The woodfired pizza’s served for lunch every Saturday and Sunday are handcrafted from scratch, all cooked on the hearth of ‘Alan Scott’ designed oven which was built by his son Nick Scott in October 2014.  The oven is made up of 13 tonnes of masonry mass.

Remaining true to our sustainable way of life, prune cuttings from the vines are used to start our enormous wood oven. The oven is normally lite on a Friday morning early to ensure that saturated heat is even for the weekend lunch trade.

Sourdough Bread

Bread plays a central role in many European cultures, it symbolises hospitality, the warmth of the home, nourishment and nurture.  Bread is considered sacred and precious globally.

Natural leaven is used to make real bread with flavour and texture from the purest ingredients.  Each loaf has a culture of organic flour, water, leaven and sea salt.  The fermentation process can be anywhere from 18 up to 36 hours from start to finish.

We use Australian owned Laucke Flour, organic and bi-dynamic products only. The milling process is done almost to order as the flour will then retain natural nutritious balance that gives a sweeter flavour and will make it much easier for the stomach to digest.