Briony’s expertise in French technique has been developed by working with Michelin-starred chefs Claude Bosi at Hibiscus and Andre Garret at Galvin at Windows in London, and with Paul Cooper at Bishop Sessa, Ross Lusted at The Bridge Room, Grant King at Gastro Park and Brent Savage at The Bentley Restaurant and Bar in Sydney.
In Rutherglen, Briony and her team have access to a wealth of local ingredients, and collaborative relationships with farmers who produce them. The seasonal menu may include Murray Grey beef, bred on the property; local pork, trout, duck or goat; and a rainbow of local vegetables, including some from the kitchen garden.
Briony is inspired by gastronomic traditions, native ingredients and the sustainability ethos of ‘waste nothing’. Dishes are expertly executed, with all components made from scratch. Mandy applies the art and science of food pairing to ensure that there is an appropriate wine to match each one.
The Jones front of house team deliver well-informed, gracious hospitality; they delight in seeing guests enjoying themselves. No matter whether you choose to dine from the a la carte menu, partake in a pique-nique or order a gourmet hamper to take away, the same attention to detail is applied, to ensure an excellent experience.