In this intimate,smartly appointed dining room,British chef Scott O'Sullivan puts together a look-at-me menu that"reflects childhood memories,trips we take,and people we meet". This means South West marron with cucumber,radish,kimchi and nori,Margaret River venison with ricotta gnocchi,witlof,pear and juniper,and 12-hour beef cheek suet pudding with red cabbage,scallops,thyme and raisins.