Spring at Potager: Fresh Flavours, New Beginnings
Read Time 3 mins
Spring in the Northern Rivers is a season of renewal. The air feels lighter, the hills around Carool burst into green, and our kitchen garden flourishes with colour. At Potager, we take our cues from the land, letting the season shape the menu — from the first tender shoots of asparagus and broad beans to the vibrant sweetness of pumpkins, citrus and berries. Each plate is a celebration of spring’s abundance, crafted to be shared, savoured, and remembered.
From the garden to the plate
The kitchen garden is at the heart of Potager, and this spring it’s overflowing. You’ll see it in the delicate Spring Green Terrine, layered with asparagus, broad beans and peas; in the Spring Vegetable Tart, where Byron Bay burrata pairs with radish and spinach–cauliflower purée; and in the Pumpkin Carpaccio, where fermented pumpkin gel and pickled beetroot create a dance of flavour that’s both earthy and bright.
Seafood shines at this time of year, too. Local oysters arrive fresh from the coast, dressed in turmeric–ginger, smoked Davidson plum, or simply natural. The Crab & Snap Pea brings a crisp lightness with lemon tuile and cucumber–lime foam, while the Peruvian Fish Stew brims with Ballina prawns, pipis, cuttlefish and market fish — warming yet vibrant, perfect for a spring evening.
For those who love something more robust, we’re proud to showcase Speckle Park Beef from our sister brand, Summergrove Speckle Park — a premium, locally raised beef known for its marbling, tenderness and flavour. It features in our Beef Short Rib with native pepper jus, a dish that embodies richness and depth while honouring our regional roots. Alongside this, the Gooralie Pork Collar with potato pavé and garlic–miso sauce, and Duck Breast with creamy brown rice and karkalla, offer hearty comfort balanced with fresh, seasonal accompaniments.
Sweet endings worth lingering over
Our desserts lean into the brightness of the season:
- Bush Lemon Pudding with strawberries, chilli caramel and crisp tuile.
- Macadamia Cheesecake with tawny port sorbet and berries — a true taste of the Tweed.
- Or for those who can’t resist, the indulgent Dark Chocolate Lava, melting into smoked vanilla and pineapple.
Whether you finish with petit fours and espresso or linger over dessert wine, spring is the perfect excuse to stay a little longer at the table.
Celebrate Father’s Day at Potager
Father’s Day is just around the corner, and what better way to honour the dads and father figures in your life than with a meal made to share? From charcuterie platters to feasting cuts for two — including our signature Speckle Park Beef — paired with thoughtful wines and craft cocktails, and locally brewed Earth Beer. Potager offers the kind of experience that feels both celebratory and deeply comforting.
Savour the Tweed
We’re thrilled to present Iberian Night – A Savour the Tweed Event at Potager. This year, two culinary powerhouses from either side of the Iberian Peninsula come together for one unforgettable evening. Our Portuguese head chef, Luis do Carmo, joins forces with Pepe Garcia, bringing bold flavours and coastal flair to every dish. From rustic Portuguese petiscos to vibrant regional paellas and tapas, each creation reflects their cultural roots and personal interpretations. Dining at Potager for Iberian Night is more than a meal — it’s an evening rich with warmth, wine, and Iberian soul, an experience that lingers long after the last bite.
Spring at Potager is a season to gather, share and savour. Whether you join us for a long lunch in the garden, a Father’s Day celebration, or a special Savour the Tweed experience, our spring menu is an invitation to reconnect with the simple joy of good food and good company.
Bookings are essential. Reserve your table now to ensure you don’t miss out on Father’s Day and Savour the Tweed — two of the most popular celebrations of the season.