Harvesting Lunch
Some love Harvest for the idiosyncratic taste sensations produced by collaboration with their forager and wild food researcher. Some love the cocktails made with native ingredients like cumin eucalyptus and aniseed myrtle. Some arrive for breakfast, hot from Harvest’s bakery and love it so much they stay for lunch. Some just love taking time for a perfect coffee, enjoying the Harvest atmosphere where time slows and conversation grows.
Situated in the historic village of Newrybar,
Harvest is owned by locals Brooke Hudson and Tristan Grier. They subscribe to the philosophy of local, seasonal, fresh, sourcing their restaurant’s ingredients from local producers, the Harvest kitchen garden and the abundance of the Northern Rivers environment.
They have collaborated with their seasoned chefs to include wild ingredients such as lemon myrtle, strawberry gum, riberries and aniseed myrtle. The collaboration is a huge success, garnering Harvest awards from The Sydney Morning Herald Good Food Guide and Gourmet Traveller.
This focus on seasonally prepared dishes supports the restaurant’s ethos of sustainability, further complemented by sommelier Russ Berry’s wine list highlighting the diverse wine makers of Australia and a selection of local beer and ciders. This commitment to sustainability is made even more practical by solar power, green waste compost and a grey water facility servicing the restaurant.
Every Wednesday, in celebration of the bounty our natural environment gives forth, Harvest offers the Wild Harvest Sessions. After a day spent foraging, the clever chefs transform the wild ingredients into a selection of flavours on the plate. In true northern NSW communal spirit the diners’ feedback selects the dish that will make it to the restaurant’s seasonal menu. And so more legendary harvesting lunches are created.