Sara Dining

Sara Dining Led by the renowned head chef Alex Prichard. Book now.

Sara Dining is an intimate farm-to-table experience set within Moraea Farm, part of the Linnaeus Collection, where seasonal produce, wood-fire cooking and the rhythm of the farm shape every meal.

Pre-service notes from the week:- a little taste test from the best Shun - old farm garage had a glow up - pretty plates...
04/09/2026

Pre-service notes from the week:
- a little taste test from the best Shun
- old farm garage had a glow up
- pretty plates stacked and ready
- AP on the power tools
- chook check for the herbed omelette
- Westholme beef dry-ageing
- trimming the chicory
- the fish arrives
- the spring garden thriving
- production line: linen folding edition

C’est parfait!Our Duck Liver Parfait has quietly become the dish everyone orders. Cool and silken, a long savoury finish...
02/09/2026

C’est parfait!

Our Duck Liver Parfait has quietly become the dish everyone orders. Cool and silken, a long savoury finish, Olsson's Salt on top and nasturtium picked from the garden that morning for a hint of pepper.

Then, because we couldn’t help ourselves, Tyrrell's Wines w**e gummies shaped like home.

First day of spring and the garden got the memo.Flowering rocket, ornamental kale, a cauliflower coming good and the bee...
01/09/2026

First day of spring and the garden got the memo.

Flowering rocket, ornamental kale, a cauliflower coming good and the bees springing to life. Moraea Farm is coming into its own and we can’t wait to show you what the season brings 🌿

📸 JASON LOUCAS

Farewelling the end of winter and 1 month of Sara being officially open.Our main man JASON LOUCAS has captured some snip...
31/08/2026

Farewelling the end of winter and 1 month of Sara being officially open.

Our main man JASON LOUCAS has captured some snippets of life at Sara over the past month. From full tables in the courtyard, to crackling fires, to quieter moments picking the days produce in the garden (and all the little moments in between).

Incredibly grateful for all your support and to our amazing staff who have embraced the wild journey of opening a new restaurant. Can’t wait to see you in spring!

The Sunday sweet treat.Our Moraea Farm Honey Cake is layered with honey harvested from our hives here at the farm and lo...
30/08/2026

The Sunday sweet treat.

Our Moraea Farm Honey Cake is layered with honey harvested from our hives here at the farm and local Tilba cream. We finish it with ginger nut biscuit and house-made honeycomb for some added texture and depth.

Have one slice, have many.

📸 JASON LOUCAS

FYI we’re closed for lunch tomorrow for a private event. Back to regular programming for dinner.See you soon!
28/08/2026

FYI we’re closed for lunch tomorrow for a private event.

Back to regular programming for dinner.

See you soon!

Not your ordinary tortellini.Beautiful hand-folded pasta filled with nettle, sheep & goats curds and koji. Finished off ...
26/08/2026

Not your ordinary tortellini.

Beautiful hand-folded pasta filled with nettle, sheep & goats curds and koji. Finished off with farm peas and flowers picked from our Moraea Farm garden.

📸 JASON LOUCAS

Some of what lands on our Mixed Crudo Plate is caught just down the road. Others come from about as far away as Australi...
25/08/2026

Some of what lands on our Mixed Crudo Plate is caught just down the road. Others come from about as far away as Australia gets.

Paspaley Pearl Meat begins in the remote waters of the Kimberley, where divers have been hand collecting wild Pinctada maxima oysters for more than 90 years. Each oyster is then tended by hand for up to six years before it becomes pearl meat. It is one of the rarest seafood ingredients in the world, and it tastes exactly like where it comes from. Clean, delicate and with a slightly firm texture.

We’ve put this incredible oyster meat alongside Craig Ulladulla Tuna Belly and Wild Kingfish, chris bolton Coral Trout and Frank Musumeci’s Bombo Royal Red Prawns, with Green Ants, Ginger, Meyer Lemon and Ananda Organic Capers.

📸 PASPALEY Silver Lip Pearl Oyster Meat | JASON LOUCAS

Tables at Sara have been hard to come by lately, and we’re grateful to everyone who has waited, refreshed the page, or a...
24/08/2026

Tables at Sara have been hard to come by lately, and we’re grateful to everyone who has waited, refreshed the page, or asked a friend to keep an eye out. If you’ve been trying, Mondays and Thursdays all day, and Sunday dinner are where the doors are most open in the upcoming weeks. Same kitchen, same farm, better choice of sittings and tables. For anyone who’s been waiting for the right booking, these are the ones.

See you soon!

Address

450b Coolangatta Road
Berry, NSW
2535

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