Filtered rainwater gathered on-site and very local food sourcing reduce the need for transport (and therefore greenhouse emissions) at Appellation restaurant.
Appellation’s dining menus feature the very best locally sourced produce at the peak of its seasonal freshness. The use of fine ingredients which tell a story of our place in the world, combined with the skills of a kitchen team who have an appreciation and understanding of working with local suppliers 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. Along with the sommelier the kitchen sees 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.