8 Tweed region hatted restaurants to savour
Hatted restaurants in the Tweed region are rapidly becoming a hot spot for foodie lovers and local residents are enjoying the extensive range of options now available. With the perfect climate and rich volcanic soils, the area abounds with local growers and farmers who are keen to supply the local restaurant trade.
Additionally, top chefs and restaurateurs are fast discovering this area as the ideal place to share their love of unique and quality dishes with the locals and visitors alike. It’s no surprise then that many of the local eateries have been awarded with ‘hats’ in the Australian Good Food Guide Chef Hat Awards (2022).
Top 8 Tweed region hatted restaurants 2022
Here’s where to enjoy hatted restaurants in the Tweed region.
Fins Restaurant, 5 / 6 Bells Boulevard, Salt Village, South Kingscliff
Known as the best seafood restaurant in regional Australia, Fins is one of Australia’s most award-winning regional restaurants and a northern NSW favourite since 1991. And when you look at their menu, you can see why. Their set menu includes delectable dishes such as dry aged scotch fillet, fish sambal, and lemon myrtle panna cotta.
Paper Daisy, 21 Cypress Cres., Cabarita Beach
Paper Daisy is a two-hatted restaurant located in Halcyon House right on the beach at Cabarita. Executive chef Jason Barratt revels in producing deeply memorable and satisfying dishes made with quality local produce. Here you can sample dishes such as Riverina lamb rump with eggplant, green mango, macadamia and nasturtium, and delicious desserts such as Daintree chocolate, buckwheat and ripe banana parfait.
Image Source: Taverna
Taverna, 22 Marine Parade, Kingscliff
This Greek-inspired restaurant sits right on the beachfront on Marine Parade. On Sundays, they offer a four-course set menu with dishes that are hand-picked by the chef on the day. The à la carte menu items include Byron Bay haloumi with bush honey and fresh rosemary, keftedes (Greek meatballs) with Napoli sauce and feta, and decadent chocolate tarte with raspberry coulis.
Season, Peppers Salt Resort and Spa, Bells Boulevard, Kingscliff
As befits an award-winning local restaurant, Season offers fine food with ingredients sourced from local organic growers and producers. Offerings on their menu include mouthwatering free-range Bangalow pork belly, garden grab salad, and sweet Spanish doughnuts.
No. 35 Kitchen and Bar, 35 Tweed Coast Road, Bogangar
This Italian restaurant, run by Rachel Duffy and Daniel Medcalf, opened its doors in mid-2021. Their enticing menu includes dishes such as arancini with garden peas and parmesan, cavatelli made with braised pork neck, fennel, basil and pecorino, and, of course, tantalising and rich tiramisu.
Image Source: Season Restaurant
Pipit, Shop 4, 8 Coronation Ave, Pottsville
Fronted by award-winning chef, Ben Devlin, this seaside restaurant specialises in wood-fired cooking and uses local produce to create unique flavours in their delectable dishes. Pipit has a set menu with offerings such as bay lobster tartare, Spanish mackerel with curry leaf and tomato, and caramelised banana with grilled jackfruit.
Tweed River House, 131 River St, South Murwillumbah
Recently opening its doors in September 2021, this stunning Queenslander is situated on the lush green banks of the Tweed River. Being awarded a “hat” in their first year is an amazing achievement. Here you can enjoy delectable dishes created by executive chef, Joseph Megrattan, with gorgeous views out towards Mt Warning. Their fixed-price menu includes dishes like Elgin Valley chicken Lyonnaise, cassoulet salad, and Drake Creek duck a l’orange. Keep a special lookout for their Caviar Tasting Masterclasses too.
Potager, 502 Carool Road, Carool
Potager is another name for ‘kitchen garden’ and when you visit this restaurant, you’ll understand the relevance, as Potager is set on a small farm in the Carool countryside. Many of the ingredients used are either grown on the farm or sourced locally. Their tantalising menu includes dishes like squid ink and mozzarella arancini, confit Windsor duck leg, charred radicchio, red cabbage purée, burnt fig vinegar and pickled walnut with an anise jus and, for dessert, caramelised white chocolate panna cotta.
Restaurants tend to update their menu each season, so we apologise if we have tempted you with a dish or two in this article and you find that when you visit it is no longer available.
For a regional area, we’re certainly spoilt for choice when it comes to fine dining. So which one will you try first?
Interested in learning what other cafes, bars and restaurants are in the area?
Check out our business directory.
Note: The Tweed region has been devastated by the recent floods. Make sure you phone the restaurant first to ensure that they are open.
