Farm & Co Restaurant: Organic Splendour in the Heart of the Northern Rivers – Gold Coast Magazine

Dine amidst nature at Farm & Co Restaurant in the Tweed Valley. Offering farm-fresh, organic eats on a 52-acre farm, it’s a perfect mix of rustic charm and gourmet flavours.

In the heart of the Tweed Valley, amidst the lush, rolling pastures of Northern Rivers, lies a culinary treasure rapidly gaining acclaim.
Farm & Co Restaurant, located a mere 15 minutes from Coolangatta airport and near the coastal towns of Kingscliff and Casuarina, is not just a restaurant; it’s a vibrant, living testament to the farm-to-plate ethos.
This unique establishment, set on a 52-acre organic family-owned farm in Cudgen, is more than a dining venue—it’s an experience that educates, nourishes and inspires.

The farm-to-plate restaurant is a collaboration between Mark Wilson, Founder of PLB Group – creators of Tweed Coast favourite Spice Den, Taverna, Lolita’s Mexican CantinaOsteria Weddings and Ancora, in addition to The Acre Boomerang Farm in the Gold Coast Hinterland – alongside hospitality heavyweights Rachel Duffy, former General Manager at Icebergs Dining Room and Bar, Icebergs Group, and founder of Cabarita’s esteemed No 35. Kitchen and Bar, founding team member Tim Coleman, who managed the three chef-hatted Rockpool restaurant in Sydney, and Amy Brown, who brings calm, guiding hands overseeing the operation as Venue Manager after a long stint at Rick Shores.

The setting of Farm & Co is nothing short of picturesque. As patrons arrive, they are greeted by the serene beauty of the Tweed Valley, enveloped in an ambience that combines rustic charm with refined elegance. The recently revamped restaurant sits proudly amid sprawling organic farmland, offering diners an unparalleled view of the countryside and the farm’s daily operations.

The venue’s appeal lies in its culinary philosophy centred around using the freshest organic produce. The restaurant’s menu changes frequently to reflect the season’s best offerings, with each dish being a tribute to the quality of the ingredients. The paddock-to-plate experience is at the core of the restaurant’s commitment to sustainability, ensuring that the food journey from the farm to the diner’s plate is short. The organic produce, grown mere meters from where patrons dine, is the star of each dish, providing a delightful dining experience deeply connected to the land.

Farm & Co acknowledge and pay respect to the Bundjalung people, the Traditional Custodians of the lands on which we live and work.

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