Selected by Gault&Millau Selection
15 / 20

Paper Daisy


UPDATE: In February 2019, Jason Barratt (ex-Attica and Stokehouse) was appointed as Head Chef. Ageing motels are dotted along the highways and towns of Australia, but few of them are quite as fancy as Halcyon House, and it is clear that their Paper Daisy restaurant is also doing things differently too. Chef Ben Devlin has been in charge since day one, and presents a fresh, coastal take on modern Australian cuisine. Opt for a more casual meal at the bar by the motel’s original pool, or sit inside in a bright, art-filled space that feels decidedly more Hamptons than Gold Coast. The menu offers two-, three-, or four-course options. Crusty bread with brown butter is brought to the table before selections are made from appetisers, such as plump oysters with buttermilk and sea lettuce. One of the house specialities is large, green rice-crumbed prawns with a chilli and ginger pickle salad. Grilled fish of the day comes with pickled kelp and a cauliflower and macadamia–miso paste. Desserts are creative and complex and are made in-house by their dedicated pastry chef. PSST! For a full day of indulgence, book in for a morning session in their day spa. Reviewed for the 2019 Guide


21 Cypress Crescent, Cabarita Beach
North Coast


+61 2 6676 1444

Web site

Opening hours

Monday  07:00 - 14:30 / 18:00 - 22:00
Tuesday  07:00 - 14:30 / 18:00 - 22:00
Wednesday  07:00 - 14:30 / 18:00 - 22:00
Thursday  07:00 - 14:30 / 18:00 - 22:00
Friday  07:00 - 14:30 / 18:00 - 22:00
Saturday  07:00 - 14:30 / 18:00 - 22:00
Sunday  07:00 - 14:30 / 18:00 - 22:00


Some other adresses



2/16 The Terrace, Brunswick Heads, North Coast

グルテンフリー モダン

A Gault&Millau Australia TOP 100 restaurant The dream team of Josh Lewis and Astrid McCormack deliver sophisticated, yet grounded, regional hospitality at its finest, showcasing the best seasonal local produce in an uncomplicated and inspired way. Any reticence about communal tables is quickly cast aside once you sample one of the exceptional cocktails on offer and meet your new dining partners for the evening, who most likely have also made the culinary trip from afar. The menu is a food lover’s roadmap to what is local and in season. The rye and caraway sourdough with house-cultured butter is a great prelude to the signature smoked mullet, served with potato and fish skin crisps in a deconstructed dip of sorts. The sesame-coated radish with honey and seaweed strangely works, as does the oyster with sheep milk yoghurt. The sublime squid with crustacean oil wows from the get-go, with its stunning presentation and layering of textures. The impossibly tender pork jowl is almost butter-like in texture, delivering a truly undeniable wow factor! PSST! Keep an eye out for the Fleet team’s Mexican venture set to open in Brunswick Heads! Reviewed for the 2019 Guide