Red Cabbage

In this intimate, smartly appointed dining room, British chef Scott O'Sullivan puts together a look-at-me menu that "reflects childhood memories, trips we take, and people we meet". This means South West marron with cucumber, radish, kimchi and nori, Margaret River venison with ricotta gnocchi, witlof, pear and juniper, and 12-hour beef cheek suet pudding with red cabbage, scallops, thyme and raisins.