The Barrington coast is a Chefs utopia, from the green rolling hills of Wingham where some of Australians best beef can be found, to the endless estuary systems and crystal-clear waters off our beaches, combine these with our talented local producers such as Ben at Smiths Lake butchery, Elena from Burraduc buffalo farm and Kieran from Palms Micro Bakery and the menu has basically written itself.
Aside from using as much local produce as possible the real focus for me was minimizing waist, and our environmental footprint. Working hard on utilizing nose to tail cooking in almost everything we do, to using all off cuts in stocks and sauces and only buying from producers that are practicing sustainable farming.
Many hours of work, tasting and perfecting have gone into these menus and I am supper excited to share them you.
‘’Cheers. Cya at Mobys’’ Jesse, Head Chef.
