At Paperbark Camp’s Gunyah Restaurant, Chef Steve Brown uses the backdrop and philosophy of this well-established and iconic eco lodge, tucked away on the NSW South Coast, to explore native ingredients using classic techniques.
The restaurant is quite literally off the beaten track, but certainly worth a detour. Imagine a large treehouse with vaulted ceilings and a wrap-around deck in the middle of the bush. The service is relaxed and friendly, and the wine list is clever and compact with a NSW focus.
All meals begin with a delicious amuse-bouche that sets the tone for what’s to come. The first course of roast baby carrot, with beetroot pickle, labna and hazelnut dukkah is a great example of quality produce done well – simple, bright, well seasoned and texturally balanced. Roast ling with freekeh and preserved lemon yoghurt is an impressive dish that showcases the skill and experience of the chef – his considered restraint produces an excellent dish out of three simple and classic ingredients.
PSST! They have three alternating four-course menus during the week, while Sunday night is Paella Night … and they also do breakfast.