Under the care of our gardener of twenty years, Elias, our raised bed vegetable potager produces nearly all the herbs and vegetables served in our restaurant.

Two long walls weighed down with passion fruit plants protect the rows of succulent lettuce, spinach, fennel, and herbs. In season we enjoy papaya, guava and strawberries which all find their way to our table. All water for the potager is from our rain water harvesting tanks. We mulch our own all-organic waste compost and keep a thriving earthworm farm.

Read more about our Sustainability efforts