Selection of preserved young vegetables, house made cultured cream, mild spice blend of mountain pepper, anise myrtle and Davidson plum

Tender baby beetroots served on a canapé spoon with whipped goats cheese and candied walnut

Baby cucumbers, marinated in lemon aspen kombucha, topped with whipped local ricotta and lemon zest

It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more.

Lightly salted discs of kohlrabi are stuffed with ricotta, citrus and marjoram

Freshly shucked oysters with local Fingerlime pearls

House-made canapé size milk buns are filled with Ballina prawns cocktail mix

Scallops are cooked over coals and dressed with chive and ginger dressing

Tender baby octopus is served on skewers and finished with garlic and lemon vinaigrette

Freshly shucked oysters are grilled over coals and finished with roasted seaweed butter sauce

Toast is brushed with caper paste, topped with smoked salmon and finished with lemon zest

Pork sausage mix is whipped with locally made Sobrasada encased in pastry and served with house made tomato sauce

Slices of ripe rock melon topped with shaved prosciutto and a mild spice blend of mountain pepper, anise myrtle and Davidson plum

Cmoked chicken cooked and whipped with Dijon mustard, tarragon and crushed hazelnut

Diced sirloin of beef mixed with capers, chives, shallots, Dijon, Tabasco and cornichons served on sourdough toasts brushed with smoked beef fat

Grilled stone fruit topped with local fennel salami

Housemade canapé size milk buns are filled with Smoked and braised Bangalow pork

Preparation of grilled, shaved raw and pickled zucchini, whipped local ricotta and grated Parmesan to finish

Local tomatoes dressed with our Atherton raspberry kombucha vinaigrette and Labne yoghurt

Locally caught fish is lightly smoked and whipped with mayonnaise and lemon, served with pickled cucumber and chive oil dressing

Locally made mortadella, shaved and served with a selection of house pickles

Diced prawn dressed with lime juice and olive oil with shaved baby peppers and fermented capsicum dressing

Baby beets are served with crushed toasted pecans and dressed with gremolata made from the leaves and our cultured cream

Diced locally caught fish with cream and chopped capers, dressed with apple and caper vinaigrette

Smoked and braised Bangalow pork pressed then served with selection of pickled vegetables

Diced prawn dressed with lime juice and olive oil with shaved baby peppers and fermented capsicum dressing

Local baby carrots are roasted over coals, dressed with herb salads verde, topped with toasted pumpkin seeds and finished with cultured cream

Grilled locally-caught fish is dressed with lemon and finished with herb and lemon gremolata

Whole chickens broken down and grilled over coals, served with tarragon infused chicken sauce

Bangalow pork slowly grilled over coals until tender, glazed with apple and mustard sauce

Sirloin of local beef is dry aged for 21 days then grilled and dressed with smoked beef fat sauce

Cauliflower is roasted then finished over coals, dressed with herb salsa verde with capers and finished with sherry vinaigrette

Grilled locally caught fish is finished with lemon dressing and served with tender silverbeet greens

Whole chickens broken down and grilled over coals, served with tarragon infused chicken sauce

Local beef sirloins are dry aged for 21 days then grilled over coals, served with peppercorn sauce

Local lamb shoulders are cooked overnight until tender. Served with caramelised onion puree

Butternut pumpkins roasted until golden and tender, filled with whipped feta and topped with toasted pumpkin seeds.

Sourdough bread, crackers, cultured butter; Marinated Allard Dairy fresh cheese; Homemade and local cured meats; Selection of Frida’s seasonal dips; Vegetable crudités; Preserved vegetables.

Sourdough bread, crackers, cultured butter; Marinated Allard Dairy fresh cheese; Homemade and local cured meats; Selection of Frida’s seasonal dips; Vegetable crudités; Preserved vegetables.

Sourdough bread, crackers, cultured butter; Marinated Allard Dairy fresh cheese; Homemade and local cured meats; Selection of Frida’s seasonal dips; Vegetable crudités; Preserved vegetables.

Sourdough bread, crackers, cultured butter; Marinated Allard Dairy fresh cheese; Homemade and local cured meats; Selection of Frida’s seasonal dips; Vegetable crudités; Preserved vegetables.

Sourdough bread, crackers, cultured butter; Marinated Allard Dairy fresh cheese; Homemade and local cured meats; Selection of Frida’s seasonal dips; Vegetable crudités; Preserved vegetables.

Sourdough bread, crackers, cultured butter; Marinated Allard Dairy fresh cheese; Homemade and local cured meats; Selection of Frida’s seasonal dips; Vegetable crudités; Preserved vegetables.

Shucked oysters, mignonette dressing, finger lime; Yellowtail kingfish crudo, cucumber and lime; Ocean trout sashimi, soy vinaigrette; Ballina prawns, citrus, Marie Rose sauce; Smoked local fish rillette, pickles; Sourdough bread, crackers, cultured butter (caviar add on)

Freshly shucked oysters, mignonette dressing, finger lime

Shucked oysters, mignonette dressing, finger lime; Yellowtail kingfish crudo, cucumber and lime; Ocean trout sashimi, soy vinaigrette; Ballina prawns, citrus, Marie Rose sauce; Smoked local fish rillette, pickles; Sourdough bread, crackers, cultured butter (caviar add on)

Shucked oysters, mignonette dressing, finger lime; Yellowtail kingfish crudo, cucumber and lime; Ocean trout sashimi, soy vinaigrette; Ballina prawns, citrus, Marie Rose sauce; Smoked local fish rillette, pickles; Sourdough bread, crackers, cultured butter (caviar add on)

Shucked oysters, mignonette dressing, finger lime; Yellowtail kingfish crudo, cucumber and lime; Ocean trout sashimi, soy vinaigrette; Ballina prawns, citrus, Marie Rose sauce; Smoked local fish rillette, pickles; Sourdough bread, crackers, cultured butter (caviar add on)

Thick vanilla custard topped local fruits

Pineapple roasted in caramelised honey, with cinnamon and clove cream, pecan crumble

Strawberries are macerated in champagne and vanilla, served with fresh strawberries and vanilla cultured cream

Classic warm bread and butter pudding with cinnamon anglaise

Classic burnt Basque cheese cake - fired at high heat to create a deeply caramelised, lightly bittersweet crust, while the centre remains impossibly soft and creamy.

Corella pears roasted in caramelised honey and cinnamon, topped with cinnamon crumble and finished with anglaise custard