About the restaurant
James Viles from award winning restaurant Biota in the Southern Highlands has teamed up with head chef Brendan Hill (formerly of Sydney’s Aria and 12-Micron), for this new 200-seat barbecue restaurant. Step inside to discover the moody dark interior contrasted with pops of tan banquet seating as the waft of fire scorched meats and veggies make their way from the flame to the table. The inspiration behind the menu is modern Asian cuisine meets the primitive cooking method of using coal and wood to infuse the flavours.