I’m off to pick olives and mulberries. Olives yes, but mulberries at this time of year is just weird. The dog rose is flowering too, what gives?
Louie wasn’t sure what to make of it either.
The last of the Golden Hornet crab apples are next, I’ll use them as a side with the weekend’s charcuterie plate.
I was nervous on Saturday night knowing that our first customers were coming through the door the next day. But there were no disasters, the place looks great and we had lovely guests.
Now that we’ve got used to the work flow and operating the new equipment we can settle into enjoying such a beautiful space.
We’re open Friday, Saturday and Sunday for ANZAC weekend. Here’s the menu for this weekend …