We have now opened our books for spring.
At Barragunda, the menu moves gently with the garden, evolving week by week, and sometimes day by day, depending on what is thriving across the Estate.
This is one of the quiet joys of the new season: brassicas are still forming, seedlings are beginning to stretch from their trays, the orchard is full of blossom, and citrus still fills our baskets as we wait for the first summer fruit to come.
Dates may help us mark the seasons, but nature is never quite so fixed. It shifts slowly, beautifully, and in its own time. Our menu simply follows that rhythm, finding inspiration in the gentle changes between one season and the next.
As spring arrives, the garden begins to stir, bringing with it a renewed sense of abundance.
We invite you to join us as we open reservations online for spring, and savour a calm, vegetable-forward menu shaped by what is thriving in the season.
The menu is thoughtfully complemented by Estate-reared hogget and Black Angus beef, alongside delicate seafood from Wildlife Fisheries.
