If you dine out often, you will be familiar with native ingredients on restaurant menus: saltbush, pepperberries, and Davidson’s plums ground into sour, magenta dust. They’re all here at Bangalay, interwoven with seasonal produce on a deliciously multicultural menu.

It’s a compelling expression of contemporary Australian cuisine which sees paper-thin slices of wild venison curled among saltbush leaves, pine nuts and sweet pickled muntries in a carpaccio; and Dutch carrots, roasted but retaining a little bite, in an earthy, abstract composition of carrot hummus, ribboned radish and macadamia crumb, dressed with wattleseed miso.

Meals are served with young enthusiasm, flowing smoothly across concrete floors, from open kitchen to candlelit wood tables decorated with fresh-picked wattle.

There are saltbush-salted margaritas to start, glasses of mostly Australian wines to follow, and heavy reds to complement the deep tenderness of dairy cow short-rib in artichoke and pepperberry sauce. Bangalay? Banga-yay.

Good to know: Banga-stay? Golf and garden villas are just the start, with pool, fireplaces and spa treatments all on offer.

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