Eschalot delivers consistently beautiful cuisine with an elegant and understated sense of occasion.
Every dish is created with style, innovation and beautifully compliments the unique location of the restaurant.
Passionate about provincial techniques and produce, Owner / Chef Richard Kemp has revived the very best from European Regional influences to create a sensory dining experience that is as delicious as it is rewarding.
Eschalot established it's gardens over 10 years ago.
We grow as much as we can on site and tend to the garden ourselves. This not only encourages involvement from the staff, but gives all of us a chance to get outside and get some dirt between our toes.
We have 2 greenhouses for seedlings and for growing the more delicate items during the Southern Highlands winter. Most of our kitchen waste goes into our compost which in turn goes back into the garden. We also have an underground well under the building which we utilize for watering our gardens.
We're sure you'll taste the difference in every herb or vegetable that has come from our garden to your plate.