At Lot 12, Chef Damian Heath provides his guests with an unsurpassed experience, utilizing local farmers and growers, family gardens, a large organic garden at his own private residence and a bountiful herb garden outside the front door of the restaurant.
He believes working with local growers encourages sustainable agriculture, provides the community with a more healthy and fresher food and ultimately leads to a stronger local economy.
His menu changes to reflect the season and vegetarian choices are always available.
When opening in 1999, our goal was to provide an unsurpassed dining experience while using as many local ingredients as possible! Fifteen years later...our goal remains the same!
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