Head Chef Alastair Waddell, in collaboration with local forager and wild food researcher Peter Hardwick, showcases the region’s resources in a simple, yet highly effective manner.
Located in the charming village of Newrybar, and housed in a Queenslander-style building, Harvest offers the total experience to both locals and visitors alike, with an impressive deli replete with a coffee cart, an adjacent wood-fired bakery, and kitchen gardens that supply the restaurant.
Regional dining does not get more earnest than a glossary of foraged foods being presented along with the menu. Start with a generous bowl of spectacularly fresh Ballina prawns, served with lemon aspen and kipfler potatoes. Similarly, the grilled Bangalow pork neck, simply presented on the plate with red cabbage, mustard greens and charred kelp, delivers the stunning clarity of the protein’s flavour in an uncomplicated way. Larger shared dishes, like the slow-cooked Dorper lamb shoulder, and Rangers Valley beef flank with native pepper butter, are the perfect prelude to the small, but innovative dessert menu.
PSST! Harvest hosts Wild Harvest sessions, and invites guest chefs to interpret the native ingredients for one-off monthly menus.