Locavore NXT

How it looks, how it feels, how it sounds. A lot of thought went into this room, as guests will spend most of their time here.

Come and experience dining with us. Bookings via the link in bio.

Pairings don’t start with the drink. They start with the dish. Steven is the one quietly working that puzzle behind the scenes. Coming from a wine background, with some time spent in kitchens as well, he starts with identifying the characteristics of the dishes’ flavour structure; acidity, fat, bitterness, sweetness, texture, etc. From there, he works out what kind of ingredients for the drink could sit next to it without fighting for attention.
For The Source, this thinking process helped shape the Creative Beverage Pairing. He makes it look quite easy, which is often a sign that it isn’t.

There’s a particular kind of joy in working with something that doesn’t rush you back. And most days, this is where we start. Growing, harvesting, replanting… Meet the garden troop!

Our Rooftop Food Forest has over 400 varieties of local edible plants used across our menu, our mini-farm has a vegetable garden to grow produce for staff meals, and the animal pen has happy chickens, rabbit and – yes – turkeys running sound eating organic scraps and helping make potent fertiliser. Compost management and soil health is also on this team’s widely varied scope. Hats and wellies are the uniforms of the highly respected crew.

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