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. 

About

Glide gracefully along the mighty Tweed River aboard the Golden Swan, a sensitively restored wooden river cruiser. You will be greeted with a Birds of Isle Bunya Nut rum daiquiri as you board, passing rainforest and river landscapes as you cruise, while paying attention to our First Nation’s food heritage and connection to Country and the deep interconnection between water and women in Bundjalung culture.

Proud Bundjalung chef Mindy Woods, global winner of Champions for Change at World’s Best 50 Awards 2025 teams up once again with First Nations ally and acclaimed chef Christine Manfield, to tell a rich food story honouring the waterways of the Tweed Coast, together preparing an exquisite seafood menu that respects and resonates with this vital connection – jubi (mud crab), jullum (mullet), yugari (pipis), mungul (oysters) and mulañ (prawns), foods that have been wild harvested and sustained for many thousands of years. We are partnering with Emmalene organic wines from the Adelaide Hills so get your tastebuds ready for some flavour bombs.

A gifted and engaging storyteller, Mindy will share her guung butherun, water stories that represent sacred lifegiving forces that sustain physical health and spiritual connection to Country, along with her deep knowledge, wisdom and commitment to reclaiming Aboriginal culture through food, underpinned with Christine’s infusion of flavour and spice to guarantee an awakening of the senses. We share a final taste before you disembark – a zesty Byroncello on the rocks (think limoncello) made with organic lemons in Byron by founder Louisa McKay, a lasting taste memory.

Pick up and drop off at Chinderah Pontoon (opp Chinderah Tavern). There is ample car parking space beside the tavern. Please be punctual, boat departs at 11.30am sharp.

Inclusions

• Bunya Nut rum dacquiri

• Shared plates lunch menu

• Emmalene wines

• Bryoncello digestif

• Connection to Country sharing knowledge

Additional drinks can be purchased at the bar.

Dietaries

• Menu is pescatarian.

• Vegetarian and GF options possible, please advise when booking.

• No other menu alterations, substitutions or dietary modifications possible.

Accessibility

• Boarding and disembarking onto boat via stable ramp.

• Access restricted to downstairs level for walker and manual wheelchairs.

• No access via stairs to upper deck.

• The marine toilets are accessible for walkers but not wheelchairs

Tickets: $150 per person

*Additional booking fees apply. 

About

Six and Four Wine Store is a welcome newcomer to Murwillumbah’s thriving food and drink precinct. This boutique wine store prides itself on showcasing a growing range of organic and biodynamic wines made with purpose by small scale wine producers from Australia and around the world. Today, discover something a little different as owner Jeremy Lawnikanis invites you to join an intimate group for a tutored wine tasting and intriguing parallel tasting, comparing old world and new world expressions - French vs Australian sparkling, German vs Australian Riesling and Spanish vs Australian Tempranillo. 

Wine friendly snacks from some of Tweed’s artisan producers will be served alongside your tasting. Taking your tastebuds on a flavour filled adventure is surely one of the better things to do on a Friday afternoon. Buy a bottle to take home with you for those taste memories to linger longer.

Inclusions

• Tutored wine tasting

• Wine friendly snack bites

Dietaries

• Some snacks can be modified to gluten free and vegetarian, please advise when booking.

Accessibility

• Easy accessibility to the shop, located at street level.

Tickets: $50 per person

*Additional booking fees apply. 

About

This not-to-be-missed, pasture to plate opportunity to join regenerative farmers Fabian Fabbro and Jodie Viccars at their Woodland Valley Farm for an immersive experience in the heart of the Tweed Valley is back by popular demand.

Step onto their working farm to witness firsthand how sustainable food begins — from soil management to egg to pasta – the full cycle. Enjoy a guided farm tour to Sunset Viewpoint taking in sweeping views of the valley and the regenerative landscape below. Meet their flock of pasture-raised hens — central to the farm’s carbon-positive system — and learn how these eggs form the foundation of Pasta’bah, their award-winning artisan pasta made just over the hill at their Murwillumbah kitchen. This is a celebration of real food, honest farming, circular systems and respecting cultural heritage that gives back more than it takes.

Enjoy a glass of Freeman Vineyards Prosecco as the sun goes down while you mingle with fellow guests watching as Fabian brings the art of pasta making to life. With his engaging style and infectious passion, his masterclass makes it all look effortless and easy. The 2-course dinner features a hearty bowl of freshly made pasta, paired with one of their signature sauces, served alongside Rosso Corvina Rondinella, a luscious red wine from Freeman Vineyards, Hilltops, NSW.

For dessert, enjoy Fabian’s rich and velvety zabaglione, prepared with their pasture-raised eggs. We invite you to taste the connection through their farming journey.

Inclusions

• Farm tour

• Pasta masterclass

• 2 course dinner

• Freeman Vineyards wines

Dietaries

• Vegetarian and gluten free options available, please advise when booking.

• No other menu alterations, substitutions or dietary modifications possible.

Accessibility

• As it’s a working farm, wheelchair or limited mobility access not possible.

Tickets: $130 per person

*Additional booking fees apply. 

About

Taste the connection between healthy ecosystems created on the land and transformed onto the plate at Black Drop Café. Tweed chefs Andy Mac and Jay Elbrihi have connected with small scale regenerative farmers at A Little Greener Farm, Rainbow Regen and We Forest Earth supporting organic bush regeneration and slow intentional farming to source endemic species of mycelium for their intriguing menu showcasing foraged fungi and native rainforest ingredients.

Farmers Rachel Sanderson and Pierre Loiseau join you for dinner to share their knowledge about growing nutrient dense organic foods, mycology and endemic mushrooms, the varieties and flavour profiles and the important role they play in linking the plate back to the land, the growers and the foragers.

Expect a playful and lively menu where mushrooms take centre stage, reimagined into mouthwatering dishes where you gain a newfound appreciation for the fungi world.

Inclusions

• 5 course dinner menu

• Meet the mushroom farmers

Wines can be purchased on consumption.

Dietaries

• GF and DF options available, but no other menu alterations possible.

Accessibility

•  Wheelchair friendly and vision impaired to be accompanied by another adult guest.

There are 2 sittings available: 5:30pm – 7:15pm or 7:45pm – 9:30pm
Tickets: $95 per person

*Additional booking fees apply. 

About

Back by popular demand! An invitation to the ultimate dinner party. 

Hosted by Husk in their Rum Barrel House by Harriet Messenger - Husk Farm Distillery Co-Founder - and Baxter Newstead, Executive Chef at Paper Daisy (Halcyon House), this long table dinner promises laughter, free-flowing drinks, and elegantly delicious food, all surrounded by walls of rum. We come together to celebrate flavour, culture and craftsmanship - shining a light on the collaborative spirit of our local chefs, producers and distillers.

The evening begins on the lawn watching the sunset with an expertly crafted rum cocktail and a tiger prawn roll - the only acceptable way to start a dinner party. From there, move into The Barrel House for a refined 3 course dinner paired with organic wines from See Saw Wines (Orange NSW). The night ends under the stars in the courtyard, where one of Baxter’s signature desserts is passed around by roving waiters alongside a dessert rum tipple. Expect refined elegance and magical flavour combinations, with some of the botanicals sourced from their farm garden, flavours that speak to the rich heritage of the region.

Inclusions

• 2 signature rum cocktails (arrival & dessert)

• 4 course dinner

• See Saw Wine pairing

Extra drinks can be purchased on consumption.

Dietaries

• No menu alterations, substitutions or dietary modifications possible.

Accessibility

• Full accessibility for wheelchairs and vision impaired.

Tickets: $150 per person

*Additional booking fees apply.