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
Where feeling blue is a good thing
Scene of a perfect Sunday session
Natural blooms and bar side dining
Caramelised quince with fresh blue cheese curd, candied pecan & whey sorbet
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!