THE PRODUCERS

THE PEOPLE BEHIND THE PLATE

As the seasons change, so does our menu.
Guided by local growers, fishers, bakers and makers across NSW. Working with ingredients at their peak allows us to create dishes that celebrate the region, the coastline and the time of year.

NEWCASTLE GREENS

Based in Cooranbong, just north of the Central Coast, Newcastle Greens cultivates a diverse range of seasonal vegetables, herbs and leaves.

Their commitment to rare varietals and considered growing practices brings distinctive flavour, texture and colour to our kitchen: purple daikon and Jerusalem artichoke paired with kangaroo, native sunrose alongside Terrigal bonito and Dylan’s turnips with Murray cod to name a few.

Grown across hothouses and permanent raised beds, their produce reflects a hands-on approach to farming and a proximity to our kitchen that means what’s picked today is often on the plate tomorrow.

MUSSET HOLDINGS

At Musset Holdings in Colo Vale, a family-run regenerative farm in the Southern Highlands, every element of the operation is designed to work in balance with the land.

Established in 2016, the farm follows sustainable, pesticide-free practices. Combining crop production, free-range livestock and beekeeping to create a thriving ecosystem.

Their organically grown oyster mushrooms, cultivated on-site using sawdust and grass, reflect this thoughtful approach: full of character, flavour and a strong connection to place.

At Meribella, Musset Holdings’ mushrooms feature in our Southern Highlands mushroom dish, with potato dumplings and smoked pork broth.

shanes seafood

For more than 35 years, Shane’s Seafood has connected the region’s restaurants with premium seafood sourced from local waters and trusted producers across Australia and New Zealand.

Featured throughout our menu, from Terrigal bonito and Hawkesbury Loligo squid to Aquna Murray cod, these ingredients reflect the diversity of the NSW coastline and the people behind them.

Part of that story is local fisherman Nathan Crocker, whose close connection to the region helps bring the catch of nearby waters to our kitchen. Guided by season and availability, each seafood dish reflects a moment in time, a place, and the waters from which it came.

BAKED UPRISING

Good bread begins with time, care and great ingredients. At Baked Uprising, a warehouse bakery in Newcastle, each loaf is naturally fermented over three days, allowing flavour and texture to develop slowly and deliberately.

Working exclusively with local ingredients, their approach reflects a deep respect for both the craft of baking and the producers behind it.

At Meribella, Baked Uprising’s bread welcomes guests to the table, while their pastry forms the foundation of our rhubarb frangipane tart. Their commitment to quality and patience in the process aligns closely with our own, creating food that is simple, honest and shaped by where it comes from.

binnorie dairy

For more than two decades, Binnorie Dairy has been producing handcrafted cheeses in the Hunter Valley, drawing on European traditions and high-quality Australian milk.

Their commitment to craftsmanship and regional flavour has made them a fixture on menus across the country, with each cheese reflecting the character of the region it comes from.

At Meribella, Binnorie feta features in our heirloom beetroot tart, paired with hazelnut and nasturtium. Its creamy texture and delicate tang bring balance to the dish, highlighting the role that great local producers play in shaping every plate.