New items include house cured salmon, crunchy butternut pumpkin and sage arancini balls, and chicken breast stuffed with scallop mousseline and served with a cauliflower puree and sautéed curly kale. Vegetarian and vegan meals, as well as new gluten-free options, are also available.

The Staff Café is open Monday to Friday from 9.30am to 3pm and offers morning and afternoon tea packages and after-hours event options.

To help hold you over until your next visit, try making this popular dish from the café at home.

Pot roasted garlic and beef stew
Serves 8
Prep time: 20 minutes, Cooking time: 1½ hours

Ingredients:

• 12 Garlic cloves
• 2 tbsp Vegetable oil
• 2 Carrots
• 2 Parsnips
• 4 Chat potatoes
• 1.2kg of stewing beef cubes
• ½ tsp salt
• ½ tsp pepper
• 1 brown onion diced
• ½ bunch fresh thyme chopped
• ½ bunch fresh Sage chopped
• 4 cups beef stock
• 1 cup red wine
• ¼ cup tomato paste
• 1 cup frozen peas
• ¼ cup fresh parsley

Instructions:

1. In small saucepan, cover and fry garlic with oil over low heat, shaking pan occasionally, until softened and golden, about 10-15 minutes. Remove garlic to large plate. Drain and reserve oil.
2. Meanwhile, peel carrots, parsnips and potatoes; cut into 1-inch chunks. Set aside.
3. Season beef with half each of the salt and pepper. In a large saucepan, heat 1 tbsp of the reserved oil over medium-high heat; brown beef, in batches. Transfer to plate. Drain any fat from pan.
4. Add remaining reserved oil to saucepan; fry onion, 1 tsp each of the thyme and sage and remaining salt and pepper over medium heat, stirring occasionally, until light golden, about 5 minutes.
5. Add stock, wine and tomato paste; bring to boil, stirring and scraping up brown bits from bottom of pan. Return beef and any juices to pan along with garlic. Add chopped vegetables; reduce heat, cover and simmer until beef and vegetables are tender, about 1½ hours. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)
6. Add peas and remaining thyme and sage; heat through. Sprinkle with parsley.