The Blue Door Bello

The Blue Door Bello Contemporary Australian Sustainable Restaurant. We work with local producers. 7-course tasting menu.
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30/09/2026

We only buy local, pasture raised & whole animals here at The Blue Door! Want to see what we do with each cut of Farm Fresh Pork & Produce ? Watch until the end!!

Probably not the best for our vegetarian friends but you might also find it quite interesting… do not fear though, we have you covered with loads of no-till, organic vegetables from some small growers in the region!

Dylan Cashman and the team do everything in house! The butcher, baker and candlestick makers!

27/09/2026

The work that goes into making a “simple” potato dish!

Another week down at The Blue Door | Hyper producer-focused restaurant ! Some favs for this week! First up: gochujang d...
27/09/2026

Another week down at The Blue Door | Hyper producer-focused restaurant ! Some favs for this week! First up: gochujang dressed Bello Beef tartare with fried mushroom and broccoli flowers, Dorrigo potato parve with potato pureé and a smoked fish bone gravy, Farm Fresh Pork & Produce loin with broad beans and broadbean flowers and pork sauce (pea and ham soup anyone?), finally, 14hour smoked Brisket from the wonderful Bello Beef body! We attempt to honour each cut of beef in its best light and what better way to showcase brisket than to smoke it? Also, add on some beetroot nuggets? Yes please!

If you haven’t booked into our 7-course tasting menu yet, what’s stopping you?! Delicious, local and highly nutritious food is waiting for you!

24/09/2026

Wondering what’s behind The Blue Door? Come on a little journey with me! The 7 course dining experience is available from 5:30pm Thursday to Saturday and 12pm for a long lunch on Saturday and Sunday! The w**e bar is open whenever the restaurant is and you can sneak in a little earlier for a drink and snack (Thursday- Saturday from 4pm)! Bookings at www.thebluedoorbello.com.au

This weeks w**e bar menu is live!! For those who just want a snack rather than our entire dining experience, we will see...
22/09/2026

This weeks w**e bar menu is live!! For those who just want a snack rather than our entire dining experience, we will see you at the bar!

THANK YOU to everyone who came out to eat with us over our first weekend! It was incredible to be back in a buzzing dini...
21/09/2026

THANK YOU to everyone who came out to eat with us over our first weekend! It was incredible to be back in a buzzing dining room! Thank you especially to everyone for their patience while we got our head around the first service 😛 what a rush! Thank you to our brand new team for giving it all as well!

Now, what was on the menu? Well, we had to open with our “cheeseburger” Bello Beef tartare which was paired with De Beaurepaire W**es from .

Next, Nautical Wholesale Seafood line caught bonito lightly cured with smoked, local, heirloom tomatoes paired with cargo cult fumé blanc from **eregion

3rd, Darkwood Farm with housemade Nduja and ricotta paired with Topper's Mountain W**es | Vineyard, Cellar Door & Events x Blue Door house w**e (Gruner, sauv blanc, Verdejo)

4th, pasta! Smoked Farm Fresh Pork & Produce pork neck and rump with celeriac purée paired with Carla Rodeghiero and Malcolm Burdett sangiovese

Then, NORTHERN RIVERS DUCKS duck breast with broccoli leaves, Wendy Daisies honeymead vineyard and duck sauce paired with Samantha May W**es Cabernet franc (because duck and pinot is boring 😛😜)

What isn’t shown is our snack attack, dessert and petit fours but safe to say, everyone was full and satisfied after it all!

Everything healthy and local! Have you booked in yet?!

Looking for a quick lunch before a concert or event here in ? Pull up a seat at the bar! We have lots of yummy snacks m...
19/09/2026

Looking for a quick lunch before a concert or event here in ? Pull up a seat at the bar! We have lots of yummy snacks made with regenerative produce from little farmers around the shire and even more delicious and cheeky NSW W**e and cocktails!

See you from 12pm!

[Our w**e bar menu] We’ve had a lot of DMs asking us about what will be on the w**e bar menu…Gosh, it’s a hard one to an...
14/09/2026

[Our w**e bar menu] We’ve had a lot of DMs asking us about what will be on the w**e bar menu…

Gosh, it’s a hard one to answer!! We understand the 7 course tasting menu isn’t an everyday option for everyone but we want to share that same produce in a relaxed environment for you to catch up over a glass (or flight) of w**e!

The w**e bar will be a reflection of what’s on the 7 course tasting menu but there will be some staples like Oysters, Housemade Charcuterie, our housemade bread, croquettes and more! I went through the archives to find some old snacks we did years ago when we did a w**e bar concept in our Sydney blue door space.

Note, the bar area will only begin with 10 seats! It’s set for walk ins but you can book online if you feel more comfortable doing that but it is set mainly for snacks, rather than a whole meal!

Yes, we will cater to dietaries and yes, you can bring your pooch and sit outside (because we love doggos). BUT, if you have a severe dietary and want to have snacks, we’d love for you to give us some notice to ensure you have a wonderful time 🥰

We do hope to see you there!

So here we go… we are one week away from opening here in the beautiful ! As a quick run through, we had some wonderful ...
12/09/2026

So here we go… we are one week away from opening here in the beautiful !

As a quick run through, we had some wonderful guests from Sydney join us for a private event whilst they were on retreat from the big smoke.

The night began with our fermented black garlic pull apart bread with macadamia nut butter as well as our house made sourdough and snack attack!

They were treated to Bello Beef tartare dressed in gochujang and topped with crispy Maddrake Mushroom Farm mushrooms and The Patch Organics brassica flowers. A wonderful comment (and something we hear often) is “wow, I’ve never seen or tasted anything like this”…

Swipe through to see the next dish…

Then we had Darkwood Farm with Farm Fresh Pork & Produce pasture raised, smoked with celeriac puree, mizuna and pickled pods.

Swipe —->

A favourite!! NORTHERN RIVERS DUCKS confit duck leg with anise Myrtle dressed beetroot and a native raspberry and beetroot sauce. Bloody delish and the first of two duck dishes for the night.

——>

Plating plating

Beautiful Farm Fresh Pork & Produce loin with pork sauce and fennel.

Then the lovely duck breast with duck sauce and broccoli leaves dressed in honey mead vinegar!

Dessert was a banana “rice pudding”. Icecream made from rice, puffed rice and a banana butterscotch!

We were graced with comments like “this was a highlight”, “can’t wait to come back” and “we’re going to tell everyone to come to Bellingen” which is exactly what we want!

What will be on the menu for our opening week? You will have to book to find out!

Did you know Angelica Nohra has been recognised a number of times for her contribution to NSW W**e ? This is why we are ...
10/09/2026

Did you know Angelica Nohra has been recognised a number of times for her contribution to NSW W**e ? This is why we are excited to have a proper BAR up here in our Bellingen home, so you can discover the wonders of all the wonderful **e available to us! From Chenin Blanc to Piquepoul, Nebbiolo to Gamay, you will be surprised by how diverse NSW W**e really is!

You can sit at the bar and enjoy a flight of w**es from female w**emakers, young gun w**emakers or your classic w**emakers with some oysters, a plate of housemade charcuterie or some croquettes (sometimes with a steak or burgers, depends of what we are serving at the bar that week).

However, we really hope you do the w**e pairing during the Dining Experience, where she carefully curates how local food should be paired with local w**e!

Have you booked in yet?

Have you noticed the pop of Blue on Hyde St?! Click through to see how it started vs how it’s going!! We open to a full ...
07/09/2026

Have you noticed the pop of Blue on Hyde St?! Click through to see how it started vs how it’s going!!

We open to a full house on Friday 18th September but we have availability on Saturday 19th and Sunday 20th lunch! Have you booked?

What’s going to be on the first week’s menu?! You will have to be on our mailing list to find out 😜

We’ve had some people concerned about booking with their dietaries, we endeavour to cater to everyone! Just let us know in advance 🥰 I promise we are nice enough people 😘

Any questions? Pop in and chat to us! We look forward to seeing you soon!

It’s time to introduce you to the 2 sides of The Blue Door!Whose ready?From Friday September 18th, we are opening in the...
01/09/2026

It’s time to introduce you to the 2 sides of The Blue Door!

Whose ready?

From Friday September 18th, we are opening in the wonderful town of Bellingen with 2 personalities!

The 24 seat Dining Room where you can go through the Dining Experience. A farm- to - table, 7 course tasting menu that changes weekly and showcases the best produce from Bellingen and surrounds! Bookings are essential!

In the front, we have a 10 seat w**e bar that reflects the tasting menu. Casual yet elevated snacks and bar food and a chance for you to enjoy the best of **e! This can be reserved but is mainly for walk-ins. So, if you fancy a quick bite and glass of w**e after work, come say hi!

Swipe through to see some of the progress we’ve made on the space 🥰 if you are in the area and have any questions, feel free to pop in!

Otherwise, our question is, have you booked in yet?

Dylan Cashman has been hard at work with his cousin and uncle making our dining room tables. They are all made from one single tree!

Plates are getting close to being ready!

Dining room!

Bar!

👋👋👋 hey there to all our new followers!We thought we would take the opportunity to re-introduce ourselves. Particularly ...
09/08/2026

👋👋👋 hey there to all our new followers!

We thought we would take the opportunity to re-introduce ourselves. Particularly for those who have heard we are opening in soon but aren’t too sure about what The Blue Door dining experience is! Make sure you swipe to the end to get the whole story! 👉👉👉⤵️

Firstly, I’m Angelica! I’m usually the one behind these little Insta posts. I met Dylan Cashman back in 2020 (in between lockdowns). I’m in the **e business and he is a and we realised we didn’t take ourselves or life too seriously but we shared an obsession with real food and hospitality!

When Dylan asked me whether we could re-open The Blue Door in Surry Hills back in 2021, of course I said yes (as you do when you think you will never travel or leave your house again 🤣)

Whilst it wasn’t easy, we built a Farm- to- Table dining experience in Sydney and we stuck to our vision of a weekly changing menu that focused on whole, regeneratively farmed animals and no-till vegetables. We never compromised on our integrity & we were overwhelmed by the full dining rooms each week.

What impressed us most was our dining room was usually full of international guests who just wanted to taste “real Australian food” and “drink local w**e” but we were one of the only places in Sydney that could offer that.

Swipe swipe 👉👉

The other thing that made our concept unique is we had visited every farmer and fished with each fisherman (here is Dylan Cashman fishing with Nautical Wholesale Seafood) and he even went up to Far North Qld to fish with the award winning chris bolton when we first opened. Chris was our only non-nsw producer.

Swipe swipe 👉👉

We also ensured each of our dishes were FULL of . Why? Fibre is super important 🤣 and having way too much protein can sometimes have you leaving a meal feeling sluggish but we wanted people finishing their 7 courses and leaving feeling amazing!

We, as well as our dog Otto has visited MANY vegetable farms across !

Swipe swipe 👉👉👉

We also make everything in house!

Dylan Cashman’s sourdough mother is over 10 years old now and she thrives on a non-gmo wheat from North

The Lease is Signed! We’ve got a lot to do before September 18th! Staff are being hired, farms are being visited, our ta...
04/08/2026

The Lease is Signed! We’ve got a lot to do before September 18th! Staff are being hired, farms are being visited, our tables are being made, the paintings for the walls are being painted… things are happening…

Now we just need guests! Our bookings are officially Live! Head to thebluedoorbello.com.au to read about hat we do and to book your table!

Over the next couple of weeks we will share little reasons why we do what we do and choose not to do certain things. We hope to follow along for the journey and come to experience The Blue Door on the stunning Mid-North Coast of NSW!

(Also, sorry to everyone in Sydney who got excited and booked today thinking we had reopened our Surry hills location!)

WOW! We have been OVERWHELMED by the welcome we have received to Bellingen… One question we’ve been asked a lot is “what...
27/07/2026

WOW! We have been OVERWHELMED by the welcome we have received to Bellingen…

One question we’ve been asked a lot is “what food are you doing?”

The Blue Door has been built across 3 iterations with the intention of “produce is the king”. Marco Pierre White always said, “Mother Nature is the true artist, our job is to allow her to shine” and that’s what we do.

We will be continuing with our 7 course tasting menu showcasing very local producers. The reason is 3 fold.
1) it allows us to use what’s been in the ground that week. If something isn’t available, we don’t pressure farmers to force produce for us. Seasonal means weekly or fortnightly vegetables to us. Eat food at its peak.
2) we are able to buy whole animals and work them. This helps the actual protein farmers as they have guarantee income when processing their animals.

The final reason is it limits anxiety around dining. Even if there is something you are scared to eat, it’s only going to be one or two bites and it might surprise you! Always trust a chef who is obsessed with flavour over “pretty” with the menu!

We will share more about this as the weeks go on! We look forward to finding our passionate team and our local farmers over the coming weeks!

We will also be opening bookings in the next week!

For those that want to dine with us all the time, we will be launching a small w**e bar menu the same venue. So you can come for a quick burger and w**e after work or some housemade charcuterie and negroni.. whatever! It’ll be a little locals secret… shhh 🤫

We’ve made it to our new home in ! After some sleepless nights and too much time unpacking boxes, we are settling in!...
19/07/2026

We’ve made it to our new home in !

After some sleepless nights and too much time unpacking boxes, we are settling in!

We’ve had so many people ask “why Bello?”

It’s simple really, Dylan Cashman grew up in Crescent Head, only 1 hour away and he did his apprenticeship in Bangalow, only 3 hours away and it’s where he learnt to trust nature and adapt his style of cooking around it.

After 5 years in Sydney, it was time to come closer to the farmers, closer to the source and when we visited Bellingen exactly 2 years ago, we both saw this region being in our future somehow.

As fate would have it, the last 6 months of 2025 saw the closure of several of our key farmers at The Blue Door Surry Hills (or unable to access produce from some of our farmers…) and our lease coming to an end in Sydney, we visited the region again at Christmas and the area just felt like home.

We had the charming and helpful Warren Weick Real Estate find us a house that we loved and whilst it was a wildly long settlement, we made it!

We are aiming to open The Blue Door by 18th September. If you are really serious about hospitality, we would love to interview you! If you are a local farm who is doing all the right things but feels like you ate going unnoticed, please reach out! The next 6 weeks, we will be visiting plenty of farms and getting the team just right and we can’t wait to open!!

Are you passionate about Hospitality, keen to work with Local producers and looking for a tree change? We are currently ...
06/07/2026

Are you passionate about Hospitality, keen to work with Local producers and looking for a tree change?

We are currently seeking expressions of interest for staff looking to take the next step in their career with The Blue Door Bellingen.

This will be the final evolution of Chef Dylan Cashman’s vision for a restaurant that really connects guests and staff back to their food.

If you are passionate about championing local, The Blue Door is for you. We will be working with the farmers, growers, fishermen and artisans within our local community who shape our food system. The food we serve will be sourced from within 100km of our restaurant with the rest coming from greater NSW when we must. You will get to know these people personally and have the chance to tell their stories to add value to our guests and to highlight these great people.

The Blue Door is all about true hospitality and collaboration! This isn’t the place for people who just want to “work a section”. Everything will be made in house as well as butchering whole, regenerative animals and coming up with new menus weekly. We want to train a new generation of chefs who are excited to learn how to make everything rather than pushing “go” on an ordering system.

We are seeking both Front & Back of House staff (chefs of every level, bar staff/sommeliers, restaurant managers etc) who are keen to be part of a team that does their best every service, no excuses.

Whilst we work hard, The Blue Door offers a good work / life balance, a job to be proud of and the chance to learn all aspects of running and being a part of a restaurant.

We’ll be opening mid-September so please reach out if you are interested in living in the hinterland of the mid north coast of NSW cooking, serving, pouring exceptional NSW produce.

Please email [email protected] and we will get back to you!

Not going to lie… this is happening faster than we expected it to… but we just couldn’t wait anymore! We miss talking to...
22/06/2026

Not going to lie… this is happening faster than we expected it to… but we just couldn’t wait anymore! We miss talking to farmers, greeting guests and sharing stories!

This time though, we aren’t bound by the size of the venue! We have space to do some really special things! This will be a restaurant for locals and tourists alike…

We will be opening in a country town and all produce will be sourced from regenerative farms within 100km of the restaurant! Everything will be made in house and we aim to inspire a generation of cooks and diners. We want to offer true hospitality, effortless service and shape people’s special occasions.

For where and when… keep following our socials!

[The Blue Doors of Europe & the UK] We aren’t going to lie, we were feeling quite nostalgic while we were away. Firstly,...
26/04/2026

[The Blue Doors of Europe & the UK] We aren’t going to lie, we were feeling quite nostalgic while we were away. Firstly, so many pretty blue doors and secondly, the amount of amazing food we ate made us so damn happy!

What was the one theme across all the food we ate? All the cuisine?

LOCAL produce.

Who would’ve thought?

The other thing we noticed? The smaller the venue, the better the food. Why do we constantly get pushed with the “bigger is better” rhetoric?

It all definitely got us thinking about what’s next….
We are thinking smaller…
We are thinking a book…
We are thinking pop ups…

Keep following for more!

Out of office
13/04/2026

Out of office

Cheers to The Blue Doors closing team! .decruz .zd A bag of misfits that seem to gel remarkably well in the heat of s...
29/03/2026

Cheers to The Blue Doors closing team!
.decruz .zd

A bag of misfits that seem to gel remarkably well in the heat of service. They endured ‘s annoying dad jokes and inappropriate humour and created a dining experience that was so unique for Sydney.

“Why didn’t you announce you were closing?”

Well, we feel like we did… but when we were going to do a press release, a number of other fine/finer dining venues (Quay, Oncore, Arthur, Ursulas) started announcing they were closing and the last thing we wanted is for people to start saying “fine dining is dying”.

This restaurant has been full with huge waitlist for 3 years straight. We’ve had insanely good reviews and we’ve worked our asses off to create a unique dining experience for our guests from across the globe.

Closing isn’t a financial decision for us, in fact we are shooting ourselves in the foot by closing. Closing for us is a supply chain issue and it’s a story for another post!

It’s bittersweet for us. Thank you to everyone who has worked so hard for us, thank you to everyone who celebrated special occasions with us and thank you to everyone that challenged us to get better every week.

Cheers to all of you!

Address

Cnr Church & Hyde Street
Bellingen, NSW
2454

Opening Hours

Thursday 5:30pm - 11pm
Friday 5:30pm - 11pm
Saturday 5:30pm - 11pm

Telephone

+61417909635

Website

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