1 week 2 days ago
“Ingredients are the foundation upon which a recipe stands. If you don’t know where your produce and meats are coming from, you don’t know how strong the foundation of your dishes are.”
Anchor Kitchen & Bar is committed to using only ethically and sustainably caught fish and crustaceans and local organically grown produce and livestock. Our first step was making relationships with the local fisheries co-ops to supply the restaurant with the best fresh caught seafood available to the region.
Step two was to visit local growers from small independently owned fruit and vegetable farms to bring fresh produce to the table. We plan to use seasonal ingredients to capture the produce at the peak of freshness and to introduce seasonal variety to the menu.
Anchor Kitchen and Bar insists on using only ethically farmed livestock to create the mouthwatering and memorable dishes on the menu. We look to educate & encourage the customer on the wide variety of cuts of meats available from local livestock farmers. Unusual cuts such as the denver steak from the chuck tail flap, to pork jowl (guanciale) allow our customers to experience flavors and dishes that aren’t traditionally found in the home or in local venues.
The venue based on 360 meters squared site was fit out by the owners to bring a unique dining experience that showcases the local culture of mountains meets the sea.
The venue based on 360 meters squared site the custom fit out by the owners bring a unique dining experience showcasing the local culture of mountains meets the sea.
After honing his skills on the Sunshine Coast and Melbourne, Sam brings a wealth of knowledge from 15 years of working in kitchens. With a love for local and seasonal produce his menus will offer a mix of fresh seafood & unique specialty cuts of meat brought together with locally foraged ingredients from the land and sea.