Harvest

“Here at Harvest Newrybar, Head Chef Alastair Waddell has teamed up with forager and wild food researcher Peter Hardwick to create seasonal menus that reflect our local region and character.”

Kangaroo tartare with Picone capers, finger lime, macadamia, and pandanus vinaigrette; local whole fish for two with native-spiced broth, fennel, and coastal succulents; and jaboticaba-cured mahi mahi with dragon fruit.

The name is a bit of a giveaway. Harvest is seriously dedicated to what’s grown locally, turning it into charming lunches on the balcony or botanical cocktails by the open fire.

There are the sprawling gardens, home to chooks, bees, compost bays, and native trees, which promise Davidson plums, finger limes, lemon myrtle, and other indigenous ingredients. Then there’s the on-site forager, Peter Hardwick, a walking encyclopedia on native foods, who works with Chef Alastair Waddell on the weekly Wild Harvest Sessions dinners.

The menu stars local producers, such as Duck Creek Macadamias, Boon Luck Farm, and Picone Exotics with an orchard flaunting 200 or so exotic fruit trees.

The solar panels, green-waste compost and greywater facilities, Harvest Deli and cheese room, and the beautiful 116-year-old bakery mean Harvest is well placed to survive the apocalypse.

“Here, in an unpolished cottage that has a fire going all winter, on a rustic deck overlooking the corrugated roof of adjoining (excellent) Harvest Bakery and into the hinterland, is one of our best restaurants.”

Delicious