Our cuisine focuses heavily on the abundance of first class seafood pulled from the ocean that is our back yard. The seafood we eat is almost always caught on the day and fruit and vegetables come organically grown in our orchard. We are extremely picky about the fish we choose to keep and release varieties that would often be considered as highly palatable. Crayfish features heavily on our menu's as well as prawns, squid, oysters and mud crab.
Papaya, banana, grapefruit and passion-fruit are picked fresh from our orchard. Fresh toasted coconut flavors the homemade muesli. The eggs are the produce of free roaming chickens and the salad is a mix of flourishing rocket and local vegetables with origins in New Guinea.
If you are a keen fisher or spearfisherman then the majority of the seafood you eat will most likely be also caught by you, and always on the same day. Anna Turer has released a cookbook containing many of our dishes and can be found here.
At Haggerstone we only ever keep as much as we need to eat, and the majority of our daily catch is released. This also preserves our fishing and spearfishing locations ensuring that every visiter has an exceptional experience.