Cassette focuses on sustainable food practices and delivers a hyper-seasonal menu that champions local producers and makers.
Head chef Laura Boulton has crafted an adaptable, from-the-farm style menu that responds to local availabilities and that makes the most of the community of producers and makers around us. Cassette aims to go as regional as possible to limit food mileage and looks to utilise what’s coming fresh out the ground – blemishes and all.
From in-house pickling to ready-made retail preserves, the approach to zero-waste cooking aims to embrace a root-to-stalk enjoyment of all fresh produce coming into the kitchen. There's also a closed loop bio-composter that converts all food waste into nutrient-rich compost for the venue planters for veggies that will eventually return back to the plates at Cassette. The cafe is powered by 100 per cent accredited GreenPower energy.
Open for late-week tapped wines and grazing plates from local producers.