Date(s) - 24/03/2020
11:00 am - 3:00 pm
Between them, the culinary team brings many years of experience to the Currant Shed kitchen.
With varied experience across many regions, they have the remarkable ability to translate the flavours of the land directly onto the plate using some of the Fleurieu, and South Australia’s best produce, sourced from a raft of local suppliers.
From handmade smoked ricotta gnocci and heirloom carrots, to locally caught Barramundi with freshly picked greens crafted from ingredients grown in the restaurant’s own vegetable garden, they painstakingly create seasonally changing menus that are eclectic and edgy.