Frida's Field Restaurant

Frida's Field Restaurant Frida’s Field is a 120 acre eco-farm,restaurant, wedding venue and event space in Byron Bay.

What a way to start a meal! A farm tasting plate with local sourdough and house-made cultured butter plus two delicious...
04/06/2026

What a way to start a meal! A farm tasting plate with local sourdough and house-made cultured butter plus two delicious starters. Our current Early Winter Omnivore starters are "Grilled Ballina prawn, bok choi and peas, Atherton raspberry vinaigrette"; and "Mushrooms roasted in seaweed butter, potato dumplings". See you this June long weekend - the perfect excuse to take a trip to the country to enjoy a bountiful long lunch.

The gorgeous Harriet & Dom - letting their natural beauty shine in the softly fading twilight at Frida's Field. Our lus...
04/06/2026

The gorgeous Harriet & Dom - letting their natural beauty shine in the softly fading twilight at Frida's Field. Our lush green pastures are the perfect backdrop to beautiful wedding photos which you will cherish forever.

Team work makes the dream work!! Shout out to our amazing team - thank you all for everything you do. Final countdown t...
02/06/2026

Team work makes the dream work!! Shout out to our amazing team - thank you all for everything you do. Final countdown to our winter closure - just 4 weeks left until we break for a well earned rest. Come and get your long lunch fix while you still can! Our early winter menu is delicious!

Our Early Winter Omnivore Menu main dish - Beef short-rib grilled over coals, roast cabbage puree, silverbeet. Chef All...
29/05/2026

Our Early Winter Omnivore Menu main dish - Beef short-rib grilled over coals, roast cabbage puree, silverbeet. Chef Ally takes locally-sourced beef short rib, caramelises over coals then slow cooks for 5 hours. Finished with roasted chicken wing and beef fat glaze. Served with a puree made from barbecued and fermented cabbage plus blanched silver beet and rainbow beet leaves.

Drizzle drizzle drizzle … looking for that silver lining
27/05/2026

Drizzle drizzle drizzle … looking for that silver lining

Winter flavours are arriving on the table. One of our current Early Winter Menu starters brings together a beautiful se...
26/05/2026

Winter flavours are arriving on the table. One of our current Early Winter Menu starters brings together a beautiful selection of locally grown mushrooms from Shroom Bros — shiitake, king brown oyster, shimeji, black fungus wood ear and pioppino mushrooms — roasted in caramelised butter and finished with a rich kelp seaweed dashi.

Served alongside delicate potato dumplings (gnocchi) made with Sebago potatoes, potato starch and egg yolk, and finished with roasted kelp powder. Featuring the eggs from Frida’s Field chickens. Earthy, warming and deeply savoury — a dish that feels right at home as the weather begins to cool.

Some moments deserve more than just a venue — they deserve a setting, an experience, and a team that can bring your visi...
25/05/2026

Some moments deserve more than just a venue — they deserve a setting, an experience, and a team that can bring your vision to life. From milestone birthday celebrations and corporate gatherings to weddings and special events, Frida’s Field offers expansive views, beautiful spaces and a farm-to-table dining experience designed to bring people together. Our experienced team loves working closely with guests to shape events that feel personal and memorable — rising to meet your vision with creativity, care and attention to detail.
If you’re planning something special, we’d love to help bring it to life. Get in touch to discuss your event.

Beef short-rib grilled over coals, roast cabbage puree, silverbeet - our current Omnivore menu main dish. Comes with th...
24/05/2026

Beef short-rib grilled over coals, roast cabbage puree, silverbeet - our current Omnivore menu main dish. Comes with three sides - Grilled radicchio and radish; Sweet potato, sage butter; Leaf salad, tarragon vinaigrette.

Nothing like a tasty cocktail to get your long lunch at Fridas Field started!
23/05/2026

Nothing like a tasty cocktail to get your long lunch at Fridas Field started!

New starter on our Early Winter Omnivore Menu - Grilled Ballina prawn, bok choi and peas with Atherton raspberry vinaigr...
20/05/2026

New starter on our Early Winter Omnivore Menu - Grilled Ballina prawn, bok choi and peas with Atherton raspberry vinaigrette — lightly charred prawns over iron bark coals, smoky crushed peas, cucumber and shallot marmalade, all wrapped in delicate bok choi parcels and lifted with bright raspberry notes. A dish that celebrates fire, seasonality and beautiful local produce.

Address

Nashua, NSW

Opening Hours

Friday 12pm - 4:30pm
Saturday 12pm - 4:30pm
Sunday 12pm - 4:30pm

Telephone

+61484544978

Website

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