The cuisine of Executive Chef Maurice Esposito is an evolving journey. With the mastery of French technique applied to his interpretation of Italian cuisine. Esposito brings an eloquence and imagination to the plate. The focus is seafood, but not exclusively. Land animals still find their way onto the menu, for Esposito can’t resist a perfect rib eye with a rich port wine sauce, or the comfort of his mother Maria’s hand-made pasta. Esposito starts with strict selection of the best quality ingredients, many of which are specially grown for Maurice: French breakfast radishes, cima de rape, arugula and Amsterdam Giant, a wonderfully intense flavoured variety of spinach dating back to 1921. All of these are organically grown, without a pesticide in sight; just heirloom seeds, soil, sun, pristine water and all lovingly hand-harvested. We think you can taste the sweat of love in them. Then there’s the seafood that has been hauled from waters the day before, the organic duck from the Hinterland in Queensland and the aged beef from the Western Plains. Esposito talks about his cuisine in terms of preserving the true flavour of the product. To that end, Maurice likes to concentrate flavours by reducing them to their very essence, tonic like, offering them as a flourish to finish the composition of the dish.