Food 4/5
Staff 4/5
Value 5/5
Overall 4.5/5
Farm & Co Restaurant offers a quintessential paddock-to-plate dining experience. Located in the Tweed Valley, Farm & Co Restaurant opened its doors in September 2022, quickly establishing itself as a unique culinary destination, set on a 52-acre organic farm in Cudgen, just 30 minutes from the Gold Coast and 30 minutes from Byron Bay. Overlooking paddocks, sunflower fields, avocado groves, and a macadamia orchard, the restaurant embodies the essence of sustainable and locally-sourced dining.
Under the stewardship of Venue Manager Amy Brown, the restaurant collaborates closely with farm owners Michele Stephens and Ian Kettle to design seasonal menus. This commitment to sustainability and excellence is reflected in every aspect of the restaurant.
Ambiance
The drive from Byron to Cudgen was a breeze, and upon arrival at sunset, my mother and I were greeted with a warm, inviting ambiance. The restaurant’s undercover outdoor setting, adorned with rustic, farm inspired decor and large gas heaters, provided a cosy atmosphere complete with sweeping views of the farm. The lighting and music were unintrusive, and perfectly set the stage for our dining experience.
Staff and drinks
Our evening began with a warm welcome from front-of-house and Venue Manager, Amy Brown, who promptly guided us to our table. Her knowledge and passion for the restaurant’s philosophy was evident as she detailed the evening’s menu and expertly recommended wine pairings. She recommended the ‘leftover lemonade’ as an alternative to an alcoholic beverage. Crafted from left-over fruit rinds, this drink was a revelation. With a herby complexity, possibly from lavender or rosemary, it was a sophisticated and refreshing alternative and I regret not getting one for myself.
Food
The menu at Farm & Co offers an impressive variety, with menu options for vegans and vegetarians - such as my mum. The set menu is generous, featuring all three entrée options, a choice of main, three sides, and dessert per person for $69. Entrée included pizza fritta bread with smoked butter, farm tomatoes with Byron Bay Stracciatella dizzled with crispy XO oil, and a smoked ham hock terrine with cucumber pickle and radicchio. Our favourites were the first two of this set. The soft, airy bread paired beautifully with the farm tomatoes, and Byron Bay stracciatella. The tomatoes, bursting with flavour, were a standout and the smoky-salty butter added further depth to the scent-accurate taste of the bread. Farm & Co also offered us a bonus entrée to try - the fried pork belly skewer - as part of their regular Sticks and Spritz menu every Sunday from 1pm-3pm The pork belly was perfectly caramelised and balanced with their in-house pickle.
For mains, my mum chose the vegetarian charred zucchini, feta, and lemon pasta with a brioche crumble. It was a highlight with creamy, tangy and herby notes, that blended harmoniously and kept you coming back for more. As a meat-eater, I opted for the wood-smoked lamb shoulder. Presented in a red-wine jus with crispy curry leaves and peas, the lamb was tender yet firm (due to the complex cooking process that softened the proteins while retaining texture) with a subtle smokiness that enhanced rather than overpowered the dish. The charred broccolini with coriander and mint dressing, served on a bed of sunflower hummus, was a surprising and delightful side with its nuttiness, slightly grainy texture, and overall uniqueness of flavour. The side salad was jam packed with herbs, and the fried potatoes tasted wonderful, rounding out the main perfectly.
By the time dessert was presented, I wasn’t sure if I’d be able to eat any more. However, the tropical cheesecake with honey oat crumble was an absolute triumph. Presented in a charming little jar, the tangy passionfruit and strawberries cut through the richness of the cheesecake, while the honey oat crumble added a sweet/salty contrast. As a cheesecake addict, I’ve often been disappointed by the varying renditions, but I found this dessert to be exceptionally well-balanced and irresistible.
Overall
Farm & Co Restaurant offers a truly remarkable paddock-to-plate dining experience. With generous portion sizes, a varied menu, and a commitment to sustainability, it’s a destination worth visiting. The three-course banquet, priced at $69, is excellent value for the quality and quantity of food and the relaxed, family-friendly atmosphere makes it ideal for gatherings of all sizes. Plus, knowing that any leftovers and kitchen scraps are composted or used to feed the farm’s animals, adds to the guilt-free enjoyment of the meal. With a seasonal menu that evolves with the farm’s produce, or is locally sourced within the Tweed and Byron Shires, each visit promises a unique and delicious experience. Whether you’re in for a Sunday brunch, a Sunday Picnic on the Lawn, a coal-fired BBQ, or indulging in a beautifully curated banquet, Farm & Co Restaurant is a must-visit for food lovers seeking an authentic farm-to-plate journey.
Farm & Co will be hosting a special Indian-Inspired Feast event with guest chef Christine Manfield on 9 August. Kids eat free every Friday until 30 August, and children can explore the new kids’ play area or enjoy games on the restaurant lawn. Book online and add code ‘Family Friday’ to receive the complimentary kids dining option.
For more information visit: farmandcorestaurant.com.au
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