The renowned Season restaurant, located at Peppers Salt Resort & Spa in the picturesque seaside village of Kingscliff, is easing diners into weekend mode with their new Lazy Long Lunch offering served every Saturday from 12.30pm.
For $35 per person, guests can sit back and relax with a mystery six-course lunch which has been specifically designed by Season’s newly appointed Chef de Cuisine Michael Stables to share with friends or family.
Embracing the paddock to plate philosophy, all menus showcase the finest local producers, farms and providores from Season’s plentiful surrounding volcanic region of New South Wales.
Guests can expect to indulge in unique flavour combinations such as twice cooked crispy pork knuckle with roast apples and dijon gratin; spring gazpacho and lemon myrtle roast chicken with sugar snap peas and herb emulsion; and sticky braised beef ribs with chimichurri charred corn and hickory smoked potatoes.
Season Chef de Cuisine Michael Stables said the long lunch concept is back on the table as diners are seeking out leisurely dining experiences more and more.
“Share plates are very popular at the moment and our Lazy Long Lunch menus have been designed with sharing in mind,” Michael said.
“Many Northern Rivers businesses feature in the menus, creating the freshest flavours. Our meats are sourced from Jack Sprat’s butchery, boutique smallgoods are from gourmet food suppliers Salumi and Backa, and delicious cheeses from Byron Bay based Cheese Please.
“Our Lazy Long Lunch guests will enjoy a wide variety of tastes and flavours and, best of all, it will be experienced amongst friends.”
To complement the locally inspired menu and existing award-winning Australian and international wine list, Season has sourced wines from Tamborine Mountain-based Witches Falls Winery for the lunches.
For those who don’t want to miss out on the wine list and local ales, return transfers can also be arranged from the Gold Coast from $30 per person.