When chef Kiren Mainwaring says his aim is to produce an authentic regional dining experience, he's not kidding. His five- and 10-course set menus showcase wild foraged foods and produce from passionate, responsible farmers and small family-run suppliers, with all livestock bought whole and butchered in-house. The resulting menu runs from Bickley Valley asparagus with ricotta and pinenuts to quail scotch egg with celeriac and boudin noir, and confit lamb with corn on the cob.