Round Bird

bleary eyed staff, Laura was podding an entire 10kg box of fresh peas. A mutual love of food, coffee, wine and good service brought them together. Their experience in hospitality is considerable - a combined total of 37 years in the industry. Both spent most of their careers in fine dining. Laura's background includes such places as the Book Shop Cafe, Triacas, the Melbourne Club, the Brasserie by Phillipe Mouchel, Wildflower and most recently Yering Station, where she was the head chef of the renowned Wine Bar Restaurant for four years. Evan's background includes Number 8 Restaurant Wine Bar, the Brasserie by Phillipe Mouchel, Fidel's Cigar Lounge, The Court House, The Graham, and most recently Yering Station, where he was Restaurant and Cellar Door manager for 2 years. The philosophy behind the food is to cook for our customers like we would for house guests - wholesome comfort food prepared with love to be enjoyed amongst friends and family. Our food culture is refined yet simple dishes with pure, bold flavors showcasing seasonal and local produce at its finest.