After five years in Surry Hills, chef Dylan Cashman is launching The Blue Door Bellingen, with his wife and wine director Angelica Nohra.
A Menu Shaped by Local Supply
The 24-seat restaurant offers an ever-changing seven-course menu shaped by the farmers, producers and growers who have inspired his entire food philosophy. Rather than working from a fixed menu that puts pressure on supply chains, dishes change weekly according to produce supplied by farmers within 100 kilometres of Bellingen.
“If we have a whole animal, we use the whole animal. If the farmers have beautiful vegetables, that’s what we build the menu around”, Cashman said. “For me, that’s what seasonality really means – it can change every week”.
Cashman will purchase only whole animals from local farmers he and his team have personally visited allowing them to assess whether their farming practices are ethical and positively contribute to the environment as well as our overall health. This producer-led approach supports Cashman’s “eat less, eat better” philosophy, which focuses on using high-quality, nutritious produce to create food that is both nourishing and satisfying.
From Michelin Kitchens to Bellingen
In somewhat of a homecoming for the chef, who hails from Crescent Head on the NSW North Coast, the new restaurant is an ode to the region’s produce, people and the connection between food and place.
Cashman completed an apprenticeship in Bangalow in 2012 before spending two and a half years working in Michelin-starred kitchens across Europe. After witnessing significant food waste overseas, he opened The Blue Door to create a restaurant that minimises unnecessary waste and gives back to the community.
“We want to build a restaurant that helps to feed our community, not just in the restaurant itself but by buying all our produce from local farmers, this helps to create jobs and keeps money in our local community,” Cashman said.
Celebrating NSW Wine
The restaurant is also complemented by a wine list that fiercely celebrates NSW producers, with NSW wines available by the glass and making up roughly 98% of the overall selection. Guests can drop in for a drink and enjoy snacks alongside the restaurant’s wider offerings, providing a more relaxed way to experience The Blue Door.
“We want people to feel comfortable here, whether they’re coming for the full dining experience or just dropping by the bar for a quick drink and something light to eat,” Nohra said.
