Critics'PickHow we score
Contemporary$$$$
Is there a better name than “The Salty Mangrove” for a fibro-clad bolthole surrounded by high tides and old-growth forest?
Helmed by chef-at-large David Moyle,old Salty is all things to many people – a quick-stop spot for coffee and flaky Greek-style weed pie full of spinach,dandelion and chicory;a post-surf salad starring nubs of snapper wrapped in vine leaves;afternoon snack sessions featuring oysters,grilled eggplant and taramasalata with a liberal dose of salted mullet roe.
Flatbread – pillow-soft on one side,crisp on the other – is on hand for all your tarama dipping needs. Keeping with a vaguely Greek theme,the bread also swaddles a kofta-ish lamb and buckwheat sausage,dolled up with marinated peppers,labne and a thicket of mint.
Team it with a glass of sangiovese,or a party-starting mezcal sunrise. This is the kind of easy-going holiday food that can easily lead to a three-hour lunch.
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Elevated dining as refreshing and colourful as the coastal views.
Farm-to-plate hinterland paradise.
Extended residency for the Northern Rivers’ best noodles.
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