I am a self-taught cook who sets very high standards for innovative cooking that brims with flavour. The food style is eclectic, and reflects 25 years of International travel. Where ever quality and availability permit we use both local and organic produce.

Our restaurant is not conventional. We only have one table and it can sit up to a maximum of 12 people. Our gazebo can seat larger numbers and we would be happy to discuss this with you

Susan and I travel extensively each year, searching out new cooking methods styles and experiences of food wherever we go. We have drawn on this experience from Sydney to Santa Fe and Scotland to Seychelles including major Internationally renowned capitals for culinary excellence in Europe and The Far and Middle East, North America and sub continental India.

These influences and ideas are incorporated into our menus at the restaurant. Menus, in conjunction with client input, are tailored, to match expectations.

We also pride ourselves in the quality of our staff, without which we would never have achieved our Investors in People award.

Here are a few samples of written quotes from people who have visited us. We have a strict policy of privacy and shall respect those who have taken the time to write to us by not naming the individuals;

"Everyone loved the whole experience"

"Fantastic evening again, thank you so much"

"Our evening was a wonderful success -
A truly memorable evening"

"Thank you for the evening, it was everything we could have expected"

"We loved the drinks in the gazebo"

"Thank you for Saturday, Gerry's hospitality was
Exceptional"

"Why did we get a taxi? no one wanted to leave"

We also have a facility that can accommodate larger groups and other commercial and corporate events.
For additional information on our restaurant please ask to see our brochures.