Saltbush & Sea

Saltbush & Sea began with a simple question: what does it mean to cook Australian food today? The answer changes with the seasons, the tides, and the growers we work with — but it always starts with place.

We work with small-scale producers across New South Wales, Queensland, Tasmania, and South Australia. Native ingredients — saltbush, wattleseed, pepperberry, finger lime — sit alongside the best of our coastline’s seafood. Every plate tells you where it came from.

Our kitchen sits on Pier 7, overlooking the harbour where much of our seafood is caught. The view is part of the meal.