Filtered rainwater gathered on-site and very local food sourcing reduce the need for transport (and therefore greenhouse emissions) at Appellation restaurant.
Appellation’s menus source the very best local produce at peak freshness. The use of fine ingredients which tell a story of place, combined with the skill of a kitchen team who have an appreciation and understanding of traditional foodways while also looking to evolve classic techniques, truly showcases the very best in contemporary regional dining. Executive Chef Ryan Edwards and his team are passionate about freshness, seasonality and regionalism; harvesting from their kitchen garden, baking their own breads, butchering and curing their own meats, they see wine and food as the most natural of partners. Guests enjoy fresh and balanced dishes designed around local wines, highlighting the seasonal fruits, vegetables and meats grown in the Appellation kitchen garden and delivered to the kitchen door by nearby farm-gate producers.