Old Tom Restaurant and Bar

"We pride ourselves on sustainability. A large number of local farms provide us with incredible, unique ingredients and our chefs forage daily to ensure we have perfect produce on the menu."

Sustainably farmed Hiramasa Kingfish with local citrus from Buck's Farm and native ginger broth; finished table-side with Buddha's Hand; Darling Downs potatoes with a jam of foraged Rosellas, sea herbs, and brown butter; cheese ice-cream with locally-grown Davidson plums with dessert lime marmalade and house-cultured goat's milk nitro.

Food and drink are given equal billing at this gin bar/restaurant with young head chef Cody McKavanagh keeping a weather eye on the balance. At just twenty-one, his resume includes work at two Michelin-starred restaurants; Maaemo in Norway and Heston Blumenthal's Fat Duck in the UK. A stint at Biota in NSW inspired his passion for terroir, sustainability and foraging, and he and his team now scour the local area for native ingredients from beach mustard to pitanga berries, to punctuate the seasonally driven menu.

Butter-poached squid swims in dashi with sea lettuce and locally grown herbs, and Hiramasa Kingfish is pan-seared and bathed in a wild ginger broth. After dinner, move to the bar and have the bar team make you a drink from the old-world martini trolley, while they fill you in on the story behind the restaurant's name.