Xavier’s culinary repertoire includes Fine Dining, French Bistro, Fusion and modern Australian cuisine; as well as his ‘specialty-styles’ of cuisine with Flowers, and cuisine with Truffles. So along with seasonal menu changes, a variety of styles and influences can be detected in the dishes we offer to our clients.

Whilst the primary influence for our cuisine originates from the regions of Provence in southern France and Piemonte in the north-west of Italy, we embrace the importance of creation and innovation. With a view to making the use of native Australian bush terroir products more accessible, Xavier is working to integrate products such as wattle seed, finger lime, mountain pepper, lemon myrtle, native thyme and native mint for example, into his extensive repertoire. Creativity extends to working with new terroir products, to new styles of presentation and services offered.

Paradoxically, innovation stems from a desire to embrace all terroir products and practices and to challenge the traditional, creating something fresh and new.

Sample menu created by Xavier for the recent Australian Provincial Luncheon at the Bushfood Factory and Café Youngs Siding