The Restaurant

Rob and the kitchen team cook a low-key tasting menu built around the seasons and whatever's coming out of the garden at Koo Yong. We keep imports to a minimum, growing and foraging what we can and buying direct from small farms for the rest.

We try not to waste much — that means a lot of fermenting, misos, kombucha, koji, made in-house from whatever's around.

We work with independent wine and cider makers who do things properly. Our cocktails and soft drinks use homegrown and foraged ingredients, working closely with the kitchen to cut down on waste.