For visitors and foodies
Some regions have a food scene. The Barrington Coast has a food story.
It starts at the water. Oysters pulled fresh from Wallis Lake or the Manning River, prawns landed at Tuncurry or Harrington, fish bought direct from the co-op with the salt still on it.
Then it moves inland, to the dairy farms of the Manning Valley, the small-batch producers tucked into the Gloucester hills, the market growers who show up every Saturday with whatever the season decided to offer this week.
The restaurants, cafes and providores you’ll find here are run by people who chose this place deliberately. That tends to make the food taste better.
Whether you’re after a long lunch with a view, a flat white and something warm from a country bakery, a cellar door tasting that stretches into the afternoon or a seafood picnic on the riverbank, this is where you start.
Eating out
Restaurants, cafes, bakeries and everything worth sitting down for. Sorted by mood, not just by town.
Seasonal goodness
Where the produce comes from and the people behind it. Paddock to plate isn’t a trend here, it’s just Tuesday.
Drink it in
Cellar doors, craft breweries, distilleries and the bar you’ll want to find twice. The Barrington Coast pours well.
Markets and providores
The Saturday morning ritual and where to stock the holiday kitchen. Bring a bag. Buy more than you planned.
