About

Immerse your senses in a produce-led dining experience, starting with a guided tour of Potager’s flourishing kitchen garden to appreciate their deep commitment to regenerative, organic and zero waste farming practices that shape the menu with peak season produce.

For this very special lunch, head chef Luis do Carmo is collaborating with chef Jez Wick, a leading innovative and sustainability champion in our industry, most recently the creative head chef at Oz Harvest’s Refettorio restaurant in Sydney, where she transformed surplus ingredients from farms to supermarkets into phenomenal and tasty dishes for vulnerable communities and private events. They are both keen advocates for fermentation and full circle practices in food production.

The shared plates menu will be primarily plant based but also showcasing premium beef from their own Bellingdale Farm Speckle Park Cattle, bringing together what’s grown on the land with what’s raised and sourced locally. This is a strong offering that draws on the region’s unique intersection of hinterland, rainforest, farmland and coastline, showcasing the food story of the Tweed to its best advantage - expect a menu totally connected to place that will surprise, captivate and inspire.

Inclusions

• Guided kitchen garden tour with head gardener Jackie

• Arrival cocktail

• 4 course shared plates lunch menu

Drinks purchased on consumption.

Dietaries

Menu includes beef, fish and vegetable dishes. Please specify any allergies when booking.

Accessibility

There is compliant ramp access to the restaurant and a wheelchair accessible toilet with braille signage on both toilet doors. The garden walk is suited for the able bodied.

Tickets: $160 per person

*Additional booking fees apply.