When chef Kiren Mainwaring says his aim is to produce an authentic regional dining experience,he's not kidding. His five- and 10-course set menus showcase wild foraged foods and produce from passionate,responsible farmers and small family-run suppliers,with all livestock bought whole and butchered in-house. The resulting menu runs from Bickley Valley asparagus with ricotta and pinenuts to quail scotch egg with celeriac and boudin noir,and confit lamb with corn on the cob.