Wild Food Farm Cafe
Taste Australia's unique ingredients at this exciting little café—try an Australian take on the Devonshire tea, with wattleseed scones or lemon myrtle scones, Davidson plum jam, and a pot of tea from their new range, featuring Australian bush spices and florals; the roasted wattleseed and pepperberry chai is a winner. For a more substantial meal, the specials board might have a barramundi fish fillet with muntri (native herbs) chutney, or the crispy chicken burger infused with subtle local spices. Classic brunch dishes, such as smashed avocado on toast or Eggs Florentine, are lifted with the addition of wild lime olive oil or warrigal (a leafy green). Afterward, shop the produce store for their sauces, teas, curries, and muesli, all blended with native Australian ingredients by the owner, Jude Mayall, a passionate advocate of honoring the land and using native foods.
