Rustic, yet refined, our food is honest, creative and full of flavour. Our menus change every 6 weeks, with two new menus in each season, to really capture the essence of the produce being harvested in the unique Byron Bay region throughout the year. Subtropical with fertile volcanic soils, the area is dotted with distinctive microclimates that support a diverse agricultural industry - from the bounty of the sea and coastal fringe to the rich alluvial flats surrounding the network of flowing rivers and creeks which interlace the land, then up into the rolling green hills.

Chef Ally designs our menus based on what we are harvesting from our own farm as well as his list of preferred local farmers. Constant interaction and feedback between our farm and kitchen teams, plus weekly trips to the Byron Bay Farmers Market keeps Chef Ally in direct contact with producers to gather ideas and inspiration (as well as produce!). Working directly with our farm means there are often a surpluses to deal with - so various preservation techniques such as fermenting and bottling are used regularly. The restaurant centres on a large, recycled-brick fireplace so wood-firing over ironbark and smoking features heavily on our menus. Chef Ally is also a passionate wild food forager who enjoys gathering edible succulents from the coast as well as indigenous bush foods from secret spots across the region, inspired by his time being mentored by Peter Hardwick.