Opening its doors at the beginning of May, Native Harvest showcases sustainably sourced, native Australian spices, such as smoked salt flakes from the Murray Darling basin and Tasmanian-grown pepperberry. The light and bright 100-seater cafe represents an exciting new chapter for the brand, which began as a corporate gifting company by owner Amanda Trapnell alongside her sister-in-law Rachael in 2019. Through the boxes, Amanda and Rachel developed a passion for Australian natives that can elevate a meal from ordinary to something quite extraordinary with just a sprinkle.

For the cafe venture of Native Harvest, Amanda has teamed up with her husband Brendan Trapnell, who has swapped office life for hospitality life, spending the last 20-plus years in finance realms. Sanctuary Cove was an obvious choice for the pair, who were drawn to the area’s unique offering. “We’re a bit unusual,” Amanda says of Native Harvest, before adding that all of the operators in The Marine Village are also a bit different from the norm. “Take the jackets next door, for example, you can’t get them anywhere else.”

As for the menu, the owners have recruited a dream team to realise their vision, with chef Dony Figueira at the helm. “It’s been a really lovely collaboration between all of the staff,” Amanda says of the initial opening menu, which features the likes of wild rosella and macadamia muesli drizzled with caramelised pineapple vegan ‘honey’ from Tropical Fruit World and chilli scramble with feta, parmesan and a hint of bush-tomato-infused chilli oil. Those who are in the mood for lunch-time bites can munch on a charred corn and roasted pumpkin salad, wild-plum pork bao buns and a wild beef burger featuring pepperberry, native thyme, caramelised onion and bush-tomato relish.

Thirsty patrons can sip on Silipo Coffee alongside native teas and cold-pressed juices. If the sun is shining and you could be persuaded for something a little harder, there’s a selection of brunch cocktails including a native berry gin fizz, wild citrus mimosa and a seriously tasty lemon-myrtle margarita rimmed with finger lime and dried pepperberry for a little added kick.