Exciting plans are germinating at Farm & Co Restaurant, which delivers a charming farm-to-plate experience amidst a picturesque, organic, family farm in the heart of Cudgen on the Tweed Coast.
Mindful practices, produce-rich paddocks, sunflower fields, avocado groves, and a majestic macadamia orchard inspire a down-to-earth and sustainable culinary philosophy that influences the restaurant’s rustic menus and a wine selection that showcases minimal intervention winemaking at its finest.
An exciting next chapter of extraordinary collaboration and culinary development is now underway, including refreshed winter banquets, enticing new menu offerings, a prestigious ticketed brunch event, and a prominent addition to the uniquely collaborative and seasoned hospitality team.
The idyllic restaurant, fuelled by farm-fresh ingredients and local organic produce from the region’s nutrient-rich, red-volcanic soil, is steered by industry veterans Mark Wilson (owner of PLB Group), Rachel Duffy (former 15-year General Manager, Icebergs Dining Room & Bar), Tim Coleman (former Restaurant Manager, three-hatted Rockpool) and Amy Brown (former Sous Chef, Rick Shores).
