It’s really quite simple. Great ingredients, simple cooking and a commitment to always put flavours first. That’s our vision.
We believe in creating a positive cycle that encourages people to eat better. Better is about vibrant flavours in every bite. It’s making informed decisions about what to buy and being aware of our role as consumers to support Australian farmers and eating seasonably to reduce waste.
In the end it comes down to providing delicious food that makes guests feel happy and invested in this positive cycle. The Garden is about more than just the dining experience: we are building a movement to champion good food from good places. We encourage everyone to ask about the provenance of any ingredient or the inspiration behind any dish. Our philosophy relies on curious guests and transparent information.
We call it mindful eating.
Executive Chef, Oliver Heath
Modern chefs have a responsibility beyond the food we cook. Our role is becoming that of food advocates, educators and agents of change. Personally, I cook with a clear vision at the heart of every dish: better ingredients for better flavours.
I am thrilled about leading the team behind The Garden. We are growing a unique food destination in the Inner West: a farm-to-fork restaurant with the ambition to become a bond between our network of farmers and the broader local community.
Our goal is to encourage everyone to rediscover the fundamentals of good food. Because farm-to-fork is really about rediscovering things we thought we had forgotten. It’s about going back to seasonal ingredients produced locally with minimal waste. It partners with farmers to source sustainable produce and ethically raised livestock. It encourages people to join a movement where schools, businesses, local organisations and families enjoy the benefits of eating better, together.