Sustainable menu — Sydney

A seasonal tasting menu, composed with local producers and minimal footprint. Discover our sustainable approach in the heart of Sydney.

Book a table Our philosophy

Location:Sydney — Maliebaan & city farm partners

Menu concept

Our sustainable menu combines fine dining techniques with responsible sourcing. Each dish contributes to less food waste and fair compensation for farmers and producers.

Seasonal ingredients
Hyper-local sourcing (Sydney region)
Zero-waste cooking principles

Check availability

Example tasting menu — 7 courses

Course	Description	Origin	Price
Amuse	Roasted carrot cream, goat cheese foam	City farm De Hoogh	—
Starter	Smoked river trout, lamb's lettuce and ferment	Sydney river collective	€22
Intermediate course	Crispy cabbage, miso and roasted nuts	Regional grower	€18
Main course	Slow-cooked seasonal vegetables, herb jus	Local farmers	€32
Cheese & pre-dessert	Artisan cheeses, honey from the apiary	Farm partners	€12
Dessert	Seasonal fruit, oat crunch	Regional growers	€12

We accommodate allergies and diets — please indicate this when booking.

Origin & suppliers

Collaborating with short supply chains is core to us. We regularly visit producers and work with transparent prices and sustainable packaging.

We source vegetables and grains from farmers within 50 km — fresher and lower transport emissions.

Artisan products from city farms and local beekeepers support biodiversity in Sydney.

Residual streams are processed into broths, sauces and ferments — creative and circular.

Chef & kitchen team

Chef Sven de Vriesleads our kitchen atelier: classically trained, modernly engaged. Sven works with the seasons and experiments with plant-based techniques that enhance texture and umami without intensive animal products.