Recent social media posts
26/10/2026
Something that has been incredible since moving to is how many people just pop in to let us test or to ask us to buy incredible produce!
Nothing could be more than this snack! These garlic flowers only bloom for 2-3 weeks a year so we took advantage of that by doing a tempura fried, asparagus filled garlic flower with a Dean Williams mousse! Scroll through to see the progression…. —->
A snack with a true sense of time and place.
We then had some locally caught Mudcrab dropped off which prompted Dylan Cashman to create a handpicked crab “chowder” with a potato agnolotti!
That was followed by a fresh Farm Fresh Pork & Produce with an escabeche style sauce, broadbeans, celeriac and pea flowers!
Obviously there was more to the 7 course tasting menu, the main event being a Pork Cutlet to share cooked on the fire and dressed in lemongrass, soy and ginger which went down an absolute treat!
If you want to experience a curated tasting menu, book in for this week! (Especially if you are a duck lover! This weekend is for you!)
22/10/2026
It might be raining in but that’s a perfect excuse to sit inside and drink NSW W**e from 4pm with our Happy Hour!
We’ve also had some cancellations for our 7course tasting menu so give us a call if you want to come and eat a yummy, nourishing, curated meal 🥳🥳
22/10/2026
With everything going on in the world, in the busy-ness of our lives, don’t you deserve a little treat?!
It’s so nice to serve people their first degustation and have them comment on how special and nourished they felt and how nice it was to go out and not have to make any decisions!
We are here for you! You deserve this! Treat yourself!
20/10/2026
Sneaky look at this week’s W**e Bar menu! Remember our bar is full of tasty things on crispy things. Food to drink delicious NSW W**e and cocktails with! From NORTHERN RIVERS DUCKS duck wings to tartare and katsus, it’s always a fun and interesting menu!
Remember Happy Hour is Thursday and Friday from 4pm-5:30pm and we serve Nambucca Oyster Co. Sydney rock oysters and housemade during this time!
See you at the bar! (Also, whoever sits at the bar gets to choose the music from our record collection! Thanks resident DJs!)
19/10/2026
Wow! Can you believe we’ve been open for 5 weeks in the wonderful town of ?
We have some incredible events coming up! First up, our first “ “ featuring Bello Beef 6 week dry aged, rib eyes and sirloins cooked on the bone and on the fire with sides for $100 pp! Incredible value!!
Check out those beauties! Bello Beef !
Then November 6th, join us for lunch with Jan Taborsky , head w**emaker at Topper's Mountain W**es | Vineyard, Cellar Door & Events to celebrate the incredible w**es of this cool climate, high altitude vineyard. 5 courses, 8-10 w**es , sparkling on arrival! It’s the long lunch you didn’t know you needed!
Did you know every Thursday night is ? Angelica has 2 rules though, **e and she gets to have a taste!
$30 per bottle so make sure it’s a bottle you have been saving for something special!!
And we’ve been so grateful to everyone who is embracing our on Thursdays and Fridays from 4pm-5:30pm.
and a dozen Nambucca Oyster Co. sounds like a good way to spend the late afternoon!
19/10/2026
Wow! Can you believe we’ve been open for 5 weeks?
What a ride!
We’ve got some exciting events coming up!
Our Bello Beef “Sunday roast” this Sunday 25th October. $100pp. Massive pasture raised cooked on the fire served with sides is coming up first! Book for Sunday and type “steaks please” into the booking notes. Only 8 tables available!
Then our Topper's Mountain W**es | Vineyard, Cellar Door & Events **emaker with Jan Taborsky . Jan will take us through 8-10 unique w**es from the incredible Toppers Mountain Vineyard in New England! Loads of premium, cool climate, high altitude, alternate varietals paired with 5 courses! only $200
Did you know every Thursday is **e?
If you have had something special cellared away for a while, now’s the time to drink it! The only catch? Angelica Nohra is allowed a taste and **e
People have been really embracing !
Every Thursday and Friday from 4-5:30pm! Take a seat at a bar, grab a martini and smash some Nambucca Oyster Co. !
18/10/2026
This week we took guests on a trip around the world with middle eastern, Japanese, Aussie and Korean flavours popping out from the individual dishes! Some may call it cultural appropriation but we call it Modern Australian. A culmination of sooo many cultures coming together to create the Australian food landscape!
We also had a number of conversations with people who are experiencing a degustation for the first time and a common comment is “it’s sooo nice not to make any decisions today”… we have SO many opinions on this that we will share soon but yes, it’s a treat to go out and allow a restaurant to just nourish you so you can relax and be present rather than to add to your 5000 decisions a week.
What did we serve? Swipe through the find out!
First up though, Bello Beef tartare diy ! Sujuk flavoured beef tartare with eggplant, yoghurt, fresh herbs and charcoal grilled flatbread!
———> swipe swipe
Next up, we used NORTHERN RIVERS DUCKS duck legs made into Tsukune (traditionally a skewered chicken meatball dipped in raw egg yolk served in Izakayas), however our version was the duck leg meatballs, cooked over the charcoal, glazed in tare, sitting on a bed of egg yolk, duck and macadamia oil emulsion, with Tsukemono pickles and sesame!
Seriously yummy!
Next up was kind of a Blue Door Classic. An Aussie Christmas! However, we didn’t use ham for this. We used Farm Fresh Pork & Produce pork “rump”… (yes, it’s something we’ve come up with), cured in honey for 3 weeks before being smoked. It’s sitting on a German style potato salad and a potato purée! (Let’s face it, you wouldn’t be in the bellingen shire without potatoes!)
A trip to Korea anyone? Housemade with white and red , Farm Fresh Pork & Produce and spring onions.
We didn’t photograph the breast with duck nuggets and duck sauce and celeriac (because why waste a portion?) …. But ——-> swipe swipe
! Sweet potato icecream with lemon curd and cheesecake… yes please!
We also launched a new cocktail this week… ——> swipe
“There’s something about Mary” - clarified Bloody Mary martini. Wh**ky Creek Distilling Co. chilli vodka with our own Bloody Mary mix! Why not?
See
12/10/2026
Thank you delicious. Australia for highlighting our little bellingenshire in the top 60 regional restaurants to visit!
We are so overwhelmed and happy with the response and feedback from the community & we are so grateful to be already seeing “familiar faces” !
Swipe to see some of the diners comments from the last week as well as some of the dishes we did!
Have you booked in your dining experience yet?
There were a few beautiful things we noticed in the dining room over the last week. From watching people running their hands along the texture of the handmade tables, to hearing the comments on the comfy chairs, seeing people sit and admire the handcrafted crockery (thanks GRIT CERAMICS and ) and smiling gratefully to have a hot towel to freshen up after their snacks.
To everyone who takes a moment to comment on the details, thank you! We are very grateful! ☺️
An absolute highlight this was this cured Nautical Wholesale Seafood line caught with tomato escabeche.. the sauce was insane and it all paired perfectly with ChaLou | Orange W**ery + Cellar Door Sauvignon Blanc!
NORTHERN RIVERS DUCKS confit leg rillette with spring onion and a hoisin-esque broth (duck pancakes anyone?) this was paired with FrOnT•LeFt•WiNeS 🍇 🍷 Redback Rosé from Mudgee! Spectacular!
And this flavourful and unique “risotto”… finely diced celeriac and potato with grilled leek, creamed spinach and housemade ricotta! So light and fresh and made for a fun pairing with Samantha May W**es franc!
What’s not shown is our bread and snacks, our first individual course and the beautiful Bello Beef we served (random cuts were cooked and served across the weekend. From the girello to the chuck shoulder and the eye fillet!…. We are slowly making our way through the cow!) The beef was cooked and served with roasted turnips and a “Dianne” sauce.
05/10/2026
Ok… we’ve been open 3 weeks so we thought it’s time to introduce our Happy Hour! Thursday and Friday from 4pm! You know you deserve Oysters and Martinis! Angelica Nohra will also choose random w**es each week for happy hour! Walk ins only…. There will also be samples of our new cocktails we are experimenting with to get some feedback so it’s definitely a time to come by! Don’t come expecting a full meal though, just oysters, charcuterie & bread are served during happy hour!
04/10/2026
Spring has definitely sprung!! From Farm Fresh Pork & Produce nasturtium “money bags” to housemade cavatelli with Robyn Davies ‘s pasta, was the theme of this week’s menu! A big highlight was the Near River Produce Meyer lemon “scallop” with Dean Williams smoked trout and Darkwood Farm !
Dylan Cashman was very excited to introduce one of his favourite dishes, the “banh mi” to our new home! So thank you Farm Fresh Pork & Produce for the amazing pork!
We also used Near River Produce Meyer Lemon to make a lemon curd cheesecake and meringue which we were told multiple times was the “best dessert ever”! I mean, who doesn’t love a lemon cheesecake?
Each week, guests who book into our 7-course tasting menu are treated to an array of flavourful dishes thanks to our local farmers! Have you booked yet?
Comment below if you want to know what Angelica Nohra paired with the menu!
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!
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
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!
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?!
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!
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!
Address
Cnr Church & Hyde Street
Bellingen, NSW
2454
To reach the restaurant, you can take the train to Central Station and transfer to a bus heading towards Waterloo. Get off at the closest stop and walk a few blocks to reach your destination. Alternatively, driving is also an option with several parking spots available in the surrounding streets. However, keep in mind that parking availability may be limited during peak hours.
Opening Hours
| Thursday |
5:30pm - 11pm |
| Friday |
5:30pm - 11pm |
| Saturday |
5:30pm - 11pm |
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What people say
The Blue Door Surry Hills is a contemporary Australian sustainable restaurant located on Waterloo Street in Sydney. The restaurant prides itself on working with local producers to create a 7-course tasting menu that reflects the most sustainable and ethical produce available from NSW's best farmers. The restaurant also offers a wine pairing that highlights the diversity of NSW wines.
Recently, The Blue Door Surry Hills has been offering exciting events such as their winemaker dinner with Aaron Mercer, where guests can enjoy an incredible 6-course tasting menu paired with wines by one of their favorite winemakers at an affordable price of only $180. Additionally, they have also hosted a Grassfed Wagyu night where guests could indulge in an 850g to 1kg gateaways pasture-raised 6-week dry-aged Rib Eye with condiments and side.
If you're looking for a unique dining experience that showcases the best of sustainable and ethical produce, then The Blue Door Surry Hills is definitely worth checking out. Book your table now and get ready to be taken on a culinary journey through the flavors of New South Wales.
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