A NOTE ON OUR Ethos

The brackish waters of the Hawkesbury provide us with the unique opportunity to source produce and seafood from right outside our front door. The warrigal greens grow wild all along the river banks. Take a walk behind the restaurant and you’ll find sarsaparilla. The banksia for our banksia vinegar is foraged from all throughout Ku-ring-Gai National Park. And for all those things we can’t collect ourselves, we have a wide array of incredible producers and purveyors who share our values for sustainability and our passion for championing local ingredients.

6 km: Big Pete’s Oysters are farmed from two locations on the Hawkesbury River, both sitting within a 6 km radius of the restaurant.

8 km: Brooklyn-based Hawkesbury River Co-op is a collective of local fishermen who provide access to sustainably sourced seafood be it snapper, bream, mullet, flathead, mulloway, or mud crab from our very own Hawkesbury basin.

10 km: Akoya oyster pearl meat comes from the Broken Bay Pearl Farm in Mooney Mooney.

11 km: All of our game meat, whether it’s South Australian Kangaroo, Victorian Emu, or our free-range Maremma ducks all come from Game Farm, which is located up the road in Galston.

14 km: The golden kelp we use to brine our Murray Cod and make our dashi stock is sustainably harvested on the Central Coast by the Seaweedery.

65 km: Newcastle greens is a boutique farm that has spent the past 14 years providing Sydney area chefs and restaurants with herbs, greens, flowers and select vegetables. Our Spring menu showcases their Native Raspberries as well as their unique coastal succulents.

182 km: The broad majority of our Australian native ingredients—including but not limited to davison plum, desert lime, wattleseed, bush tomato and salt bush—come from Tinja Farm, who proudly source ingredients from indigenous communities all over Australia.

193 km: Mountain Miso based in Orange provides us with a biodynamic Bunya Nut miso that serves as the stock base for our crab custard.

310 km: Farmed emus from Coonabarabran’s Dark Sky Eco Resort provide us with our emu eggs, which we use in our custards as well as in a few sauces.

473 km: For both our Murray Cod, as well as our cod caviar, we look no further than Aquna Sustainable Murray Cod in Griffith.