6 Restaurants to Find Native Australian Ingredients on the Plate

The use of native ingredients in cooking both at home and in restaurants around the country has significantly increased recently.

With indigenous Chefs like Matt Moncrieff and native food Queen Mindy Woods spruiking the value of these ingredients – think finger lime, lemon myrtle, saltbush and mountain pepper – don’t be surprised to find them on your plate when dining out.

Here are six restaurants where native ingredients shine on the menu: 

Taking inspiration from the beauty and rugged landscapes of the Blue Mountains and past cultures, Arrana on Macquarie Road in Springwood weaves native ingredients and stories into its menus. Step into a warm space, where the lighting is soft and the champagne abundant, ideal for a romantic fine dining experience and ponder two degustation-style seasonal menus with wine pairing options.

 

Think delicious starters like ocean trout, kelp, apple and lemon myrtle, paired with a lemon myrtle Margarita; before memorable mains such as drunken duck with mushroom, chestnut and Davidson plum, enjoyed with a glass of Torbreck Kyloe Mataro 2021.

From farm gate to back paddock, Wild Food Farm and Café on Rhyll-Newhaven Road in Rhyll showcases the potential of Australia’s amazing variety of native herbs, spices, fruits and berries.

 

Visit the family-friendly homestead café, rainforest atrium events space, picnic parklands and native food trail; before enjoying barramundi spring rolls with aniseed myrtle and desert lime sweet chilli sauce, then devour a robust beef pie, marinated in stout and served with salad, native basil, potato and native pepper.

 

Shoalhaven Heads' destination restaurant, Bangalay Dining on Staples Street is inspired by the surrounding natural bush and coastal environment. Nestled in the Bangalay Luxury Villas resort, drop in for a leisurely breakfast, or a cheeky cocktail while perusing a menu with a heavy focus on local and native Australian ingredients, allowing the flavours to shine.

 

From breakfast to dinner, expect starting temptations like Apellation rock oysters with finger lime mignonette, or beef carpaccio, smoked crème fraiche, onion and saltbush; then delve into grilled pork loin, cauliflower, wattle seed, puffed rice and sea purslane.

Harnessing the power of an open fire, billows of smoke and glowing embers, diners are treated to meaningful and innovative dishes at Hearth Restaurant on Barrack Street in Perth’s CBD. Perched on the water’s edge of Elizabeth Quay, this elegant dining destination delivers a midnight blue colour palette, marble-topped tables and circular booth seating, showcasing local WA produce in an innovative à la carte menu.

 

From early until late, diners are taken on a culinary journey with entrées of Fremantle octopus, Wagyu beef tongue, native juniper, horseradish and burnt butter; followed by dry-aged duck, coffee, beetroot, duck leg sausage, anise myrtle and liqueur Shiraz.

For the ultimate fine dining experience in Grandchester, visit Homage Restaurant at Spicers Hidden Vale on Grandchester-Mt Mort Road. As the restaurant’s name suggests, the talented restaurant team expertly construct Modern Australian dishes, which pay homage to the land, local farmers and produce from the Darling Downs and Lockyer Valley.

 

Indulge in creations like mountain pepper and saltbush crocodile with fermented blackberry salsa, daikon and dill, before mains such as Wagyu, with charred asparagus, pickled leek, black garlic, smoked mustard and beef jus.

Celebrate the graces of nature in alluring bushland surrounds at AMARA Restaurant on Grandview Lane in Bowen Mountain. With a name meaning ‘grace’ in West African, this stylish Sydney restaurant projects an elegant vibe of beige-clothed tables and leather chairs, while a glass frontage allows spectacular sunset views.

 

The culinary team’s food philosophy embodies a simple, ultimately natural approach to cooking preferring traditional techniques of charcoal and fire over gas and electricity; as well as the use of indigenous ingredients to add flavour.