In response to words by Jax Hamilton in Avenues Magazine Issue 109

This is the first time we have replied to a review and it is because we want to address what we actually do as well as address the inaccuracies in your review.
This is the menu you had on that night:
Cheese Bread
Winter garden, ricotta, black beans
Pumpkin gnocchi, sour cream, onion sprouts
Parsnip and vanilla, carrots, jerusalem artichokes
Red cod, onion soup, crispy kale
Sourdough and olive oil
Pheasant, chlorophyll, egg
lamb neck, mushroom, linseed
Almond, coffee, caramel, hazelnuts and raw cacao
 * The bread on this meal was freshly baked and served within 10 min out of the oven (returned unfinished), plus during the whole night tea from our garden was served throughout the evening at no cost.
the total meal: 2 canapes, 7 courses, bread and tisane. So not an actual 7 course meal.
There are more than 3 reds or whites wines by the glass on our list, there are a total of 13.
When you make the booking you were aware of our policy of only degustation and are asked the number of courses you would like and that we don’t offer a printed menu, unless if it asked for. We don’t print menus in advance because of the way we offer our service and food style, we use ingredients that for some people can sound unappealing and create a bad preconception of our dishes i.e. kina, oysters, cheeks, sweet roots dessert, skate wings, many of our customers have commented that some of their favorite dishes have been ones that they would never order from a menu , another reason is because it becomes in a short term a waste of paper, so the menu is offered at the end of the meal for people who would like to take home as a memory of the evening, as you received.
We have been running the service in the same style since we started, always explaining every course, we always do, and we have never given any hint of whats coming next (unless people would like us to make a wine recommendation, which in your case neither of you had anything to drink other than the complementary teas), it is a surprise and because it is a degustation the courses are set when people let us know about their restrictions, no restrictions means you are willing to try everything, with out knowing what is on the menu.
We confirmed your booking of seven courses by calling you one day prior to your booking day so you are aware of your seven course booking and just after arriving to the Restaurant you confirm your 7 course degustation when asked for, so no pressure on that. The reason we ask you is to minimize the waste in our kitchen as that is a main reason for degustation and our experience to create a more sustainable way of eating.
We are lucky to have a small restaurant, and we remember very well all of our customers, and your night is something that we will never forget. You were served not only by Christy, Brian and Giulio served you at the table and we know how important it is for the people to know about our food we always explain every single dish, with no excuse.
About a little hungry, your table is one if not the only one that has sent food back to the dishwasher in almost every dish, because we are conscious with food, we dont like waste, so the food you left on the plate went for the restaurants’ chickens breakfast the next day. Honestly we thought you were getting too full or had eaten too much prior to coming.
We value more than anything our customer first, we value their well being offering only the best produce that we can find and we dont look at the price cost of our products as a priority. You might be aware of food prices, food grown organically or sustainable has a higher cost than food produced by factory farming or highly processed ingredients like i.e. from Countdown, we know that.  Our food comes from local farms, from real people, farmers and families that every customer supports with their visit to our restaurant. So for the product you are eating actually you are getting incredible value for money not only for your pocket but for your health and wellbeing as well as sharing your investment with local families and farmers that contribute massively to Roots.
We can’t offer you an a la carte menu because is not what we do.
This restaurant is not about us, it is about the food and only the food, to showcase the respect that the farmers give to the land, our passion to cook in the best way we can and the passion to serve our guest to make them happy when they visit us.
The photo of the winter garden, is not the winter garden you had, that one was taking in summer.
If you want to get a better feel of what we do please visit our website or blog or this review from Zest, one week earlier than yours.
Roots Restaurant