Freshly caught snapper grilled and served with fragrant lemon myrtle–infused butter and sea salt. 1)
Pan-seared barramundi coated with crushed bush tomatoes, giving a tangy, sun-dried flavor. 2)
Local oysters served three ways: natural with finger lime, grilled with wattleseed crumbs, and topped with seaweed vinaigrette. 3)
A colorful mix of native greens, wild berries, roasted macadamias, and quandong dressing. 4)
A traditional coastal smoking method where fish is wrapped in paperbark and slow-cooked over embers, adding earthy, smoky depth. 5)
Local prawns grilled with wild sea parsley and coastal garlic butter. 6)
A sweet-tart native fruit reduction paired with delicate white fish. 7)
Creamy soup with blue mussels, potatoes, celery, and a hint of bush pepper. 8)
Traditional Australian bread baked with lemon myrtle, mountain pepper, and sea salt flakes. 9)
Lean kangaroo meat seared and served with a rich, fruity native plum reduction. 10)
Creamy risotto infused with earthy wattleseed and locally foraged mushrooms. 11)
A savory pastry filled with wild greens, goat’s cheese, and native herbs gathered along the coast. 12)
A tropical twist on the classic Australian dessert, topped with native berries and bush honey cream. 13)
Lightly fried calamari coated with crushed saltbush and served with lemon myrtle aioli. 14)
A refreshing, ocean-inspired dessert balancing citrusy tang with a subtle mineral note from seaweed. 15)