We work in harmony with nature and are committed to leave minimal footprints. We cook without power, have limited waste and aim to become plastic free.
Without compromise, Grysbaek sets up her bonfire kitchen, deliver restaurant quality dishes and creates intimate and unique experiences, where food is a tribute to Nature.
A Few Favorites —
An impressive table decked out with beautiful seasonal, crunchy vegetables. Served with Smoked fresh cheese.
Slightly cured salmon fillets nailed onto wooden planks and cooked along side the fire. A stand-out dish at this years Dark Mofo Winter Feast Festival.
River Trout Asado
Rainbow trout cooked asado style served with fennel salad and dressing.
Hanging Pork Rack
Rare Bread Pork hung over the fire, cooking for 4-5 hours. Served with grilled plums and sauce
Chum Creek Venison skewered with fine branches and charred directly on hot coals. Served with ember baked onions and a honey, butter and mustard glaze.
Seasonal fruit braised with brown sugar and vanilla. Served with coconut anglaise, slivered pistachios, dried mulberries and shaved coconut.