Late spring fruit: Pitaya (yellow dragon fruit) A lot of fresh passion fruit flavour coming out from these guys. Via our chef @benydev #paperdaisy #HalcyonHouse
by _paperdaisy_ 8 months ago | via Instagram

Where feeling blue is a good thing
by _paperdaisy_ 6 days ago | via Instagram

Scene of a perfect Sunday session
by _paperdaisy_ 1 week ago | via Instagram

Natural blooms and bar side dining
by _paperdaisy_ 1 week ago | via Instagram

Caramelised quince with fresh blue cheese curd, candied pecan & whey sorbet
by _paperdaisy_ 1 week ago | via Instagram

Huge congratulations to Chef Ben Devlin and the Paper Daisy team for the recent announcement of Paper Daisy's ranking in the Australian Financial Review's Top 100 Restaurants for 2018. We're honoured to be part of this prestigious award!
by _paperdaisy_ 1 week ago | via Instagram