“We raise our own Angus cattle, Berkshire pigs, Dorper lambs, and grow ninety per cent of our fruits, vegetables, and herbs. We have regular staff training days at the farm, where we forage for mushrooms, berries, pick fruit from the orchard, collect eggs from the chickens, and gather vegetables.”
Smoked Oak Valley beef with preserved and fresh cabbage and rye; Oak Valley lamb with broccoli sprouts, Jerusalem artichokes, and lemon myrtle; and Oak Valley campfire (Daintree-chocolate marshmallow toasted over an Oak Valley pine cone).
The platonic ideal of the farm-to-table restaurant, Highline occupies the first floor of a classic corner pub in gritty inner-suburban Windsor.
But its heart lies 130 kilometres north-east, at Wayne and Katrina Sullivan’s ethically minded Strathbogie Ranges farm, Oak Valley. From here around ninety per cent of the produce on the Highline menu originates, from the free-range Berkshire pork, pasture-fed Angus beef, and Dorper lamb to the honey and a huge array of organic fruits, vegetables, and foraged ingredients.
This connection to the land is expressed with care by Chef Simon Tarlington, a Quay alum, in swoon-worthy dishes such as pork rib with Crystal Bay prawns, sea herbs, and XO sauce. Turlington’s culinary wit extends to a Daintree-chocolate marshmallow petit four, toasted by diners over a pine cone from Oak Valley, using Bundaberg Rum as fuel.
“Highline is an ambitious offering that delivers on the farm to fork mission statement like few others can.”