“Produce and people mean everything to us. The story of our produce does not end in the kitchen; it extends back to the farm and the soil.”

Coral Coast barramundi with seasonal kitchen garden accompaniments; twice-baked spinach and basil soufflé with heritage tomato, Summer Land camel Persian feta, organic smoked olives, garden leafy greens, and herb oil; and Tommerup Farm labneh with nasturtium pesto, watercress, sunflower, and pumpkin seeds.

Deep in the leafy western suburbs, within the botanical environs of a nursery, Chef Glen Barratt works with the rhythm of nature to create a seasonal, locally and sustainably sourced, produce-driven menu. What’s not made in-house, is often collected directly from a farm, including whole pigs and kangaroos. The kitchen can also pick fresh produce from its own substantial garden.

Barratt’s menu is a mix of comfort and a few surprise elements; like a camel milk pannacotta that accompanies a house-made macadamia granola, or the smoky-sweetness of hay-smoked beetroot, partnering duck, lentils and lemon myrtle labneh; perfect with a glass of pinot noir from Kate and Matt Harvey’s well-priced, all-Australian wine list.

“Their passion gives hope and inspires us to aim higher, to be better and never compromise on our farming ethics. It is a true privilege to have our animals on the menu at Wild Canary.”

–Kay Tommerup, Tommerup Dairy Farm