Sage Dining Rooms
Carefully tended vegetables and herbs go into this Mod Oz restaurant’s intricate vegetarian dégustation menu, which features dishes such as a daikon tartare with buttermilk and parsley oil.
The 1.2-hectare garden produces about five per cent of the kitchen’s needs but general manager Andy Day says they have future plans to increase to at least 50 per cent of vegetables, fruit and herbs. “They just taste better,” he says. It doesn’t get more straightforward than that.