Our Philosophy
Where the Wild Meets the Refined.
Antler Farm is a modern expression of the timeless connection between land, craft, and table.
The restaurant’s heart beats in its kitchen, where smoke and flame meet discipline and imagination. The menu celebrates bold, ingredient-driven cuisine – dishes that honour tradition while embracing modern technique.
Inside, the space mirrors the food itself: warm, grounded, and quietly luxurious.
Dark wood, brass accents, and golden light create an atmosphere that feels both intimate and alive; a place for those who appreciate substance over spectacle.
At Antler Farm, every detail – from the cut of the steak to the pour of the wine; is deliberate.
Rooted in Craft. Raised by Fire.
At Antler Farm, food is not just prepared, it’s forged.
We believe in the honest beauty of raw ingredients, in the patience of the slow roast, in the quiet art of balance. Every dish begins with respect for its origin; whether it’s game from the wild, herbs from the garden, or honey drawn from the land itself.
Our philosophy is guided by restraint and reverence: nothing unnecessary, nothing wasted. The fire is both tool and teacher – transforming what nature offers into something worthy of the table.
Each plate tells a story of place and precision, a conversation between craft and instinct.
Our Team
Crafted by Hand. Guided by Passion.
At Antler Farm, every plate, every pour, and every detail is shaped by a team bound by craft and conviction. Led by professionals who value authenticity over pretence, we believe that hospitality is an art – one born of patience, precision, and genuine connection.
Dominic Hale
Executive Chef
With over three decades in professional kitchens, Chef Dominic Hale has built a reputation for transforming rustic ingredients into refined, story-driven cuisine. His philosophy is simple: honour the ingredient, elevate the craft, and never lose the soul of the dish.
Born and raised in the Pacific Northwest, Hale’s culinary style reflects a deep respect for the land – drawing on local farms, wild game, and seasonal produce to create plates that are both primal and poetic. Each dish at Antler Farm carries his signature balance of bold flavours and quiet sophistication, a reflection of his belief that true luxury is found in authenticity.
James Rourke
General Manager
With the easy charm of old Hollywood and the precision of a seasoned host, James Rourke brings quiet command to the dining room. Decades in fine hospitality have shaped his philosophy: every guest should feel like the only one in the room.
Known to the team as “Jamie,” he balances discipline with warmth – the steady heartbeat of the restaurant floor. His background in classic service and modern leadership creates an experience that feels effortless, yet meticulously orchestrated.
Lydia Maren
Head Bartender
Behind the bar, Lydia Maren blends craft and theatre with the calm focus of a true artisan. Her cocktails are equal parts memory and invention – inspired by the land, the seasons, and the people who gather around them.
Trained in both culinary technique and mixology, Lydia approaches the bar as an extension of the kitchen; where each ingredient tells a story, and every drink carries a touch of the unexpected. Her signature Old Fashioned has become something of a quiet legend at Antler Farm – familiar, yet impossible to forget.
Sophie Arden
Head Server
Graceful, poised, and effortlessly attentive, Sophie Arden embodies the heart of Antler Farm’s dining experience. Her service style is calm yet intuitive – the kind that anticipates what a guest needs before they ever have to ask.
Having worked her way from casual bistros to fine dining, Sophie brings a grounded understanding of hospitality: warmth first, polish second. Her presence in the dining room sets the tone; confident but unpretentious, professional but deeply personal.