If rhubarb is the best ingredient Tim Foster can get his hands on, then rhubarb will be splashed across the entire menu of his restaurant, Source Dining.
The menu uses local and ethical produce from Source’s own garden 40 kilometres away, as well as nearby ethical producers such as Holy Goat, McIvor Farm, King Valley Dairy and Hanging Rock Hens. Utmost respect is paid to each ingredient, intensifying their finest qualities.
Entrees might include seared scallops with sweet corn puree and confit chicken wing. Main could be beef cheek, sweet potato and Brussels sprouts. Foster’s cooking is broadly European and always sharp. Opt for the five-course degustation to feel the full force of his talents.
The restaurant curates an excellent wine list with local and international bottles; and the staff is knowledgeable about food and wine matching.
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