As established proponents of farm-to-table dining, Homegrown takes the concept one step further by introducing ‘nose-to-tail’ cuisine. Group Executive Chef Vinny Lauria creates a predominantly pork and pasta menu that utilises every part of the animal from nose-to-tail – with nothing going to waste. Lauria also cures his own meats and homemade sausages. Produce is served in-season and hails from local organic farms supplied by Homegrown Foods. Linguini Fini is everyday Italian food for everyday people, with diners being treated to an authentic culinary experience - served with a generous portion of warm Italian hospitality!