It's June, already!

Reservation release for September 2021 has been and gone, and I cannot believe we are edging closer to the end of the year.

I’m reviewing the menu, editing the drinks list and getting ready for the week again.
The mornings are chilly and the veg is loving it. The cos lettuce and the cabbages are so crunchy and fresh.
The herbs, so vibrant and proud… and of course truffle. It is truffle season.

Last week we had the first of this years harvest, coming from Manjimup, WA. They’re lightly perfumed, delicate and subtle. The perfect introduction to truffle season for our pallets. I’ve been thinking about how best to showcase truffle on the menu this season. The chawanmushi has always been a crowd favourite… but I’m also thinking about cultured butter, spanner crab and chives- I’ll play with it today.

On the menu this week I’m excited about cape gooseberries, horseradish and wagyu rump cap.

Behind the scenes, I’ve been chatting with Meg of Nice Clay by Meg and we are getting some custom daisy plates made in the coming weeks.

I best get to the prep!
It feels good to touch base and I cannot wait to welcome you all to Joy this week. It’s going to be a good one!

Lots of Love,

Sarah