The farmed table began back in 2014, coming off a fresh stint working at sean’s panaroma in bondi, (sydney’s most iconic farm to table restaurant), chef brendan cato wanted to re connect with local organic producers and highlight the produce of his hometown, the illawarra.
fRom our humble beginnings we have hosted events in many different sites across sydney, the illawarra and south coast, country NSW and South australia. always with the same concept in mind. sourcing organic produce direct from the people that do the hard work, the growers. we will forage for wild food and introduce you to new ways of cooking and eating.
The Farmed Table, is about bringing people together to enjoy a meal, whilst showcasing foods from boutique producers, local farmers and artisans. Whilst doing so in a unique location, offering an experience like no other.
We will envisage to put together a menu, based on produce which is at its best whilst always dealing directly with the farmers themselves to ensure the greatest understanding of how our produce has come to be at The Farmed Table.
Produce will all be sourced from a particular region. Directly from farmers in order to learn more about the produce and the farmers themselves. Entirely all of the produce will come from a radius of less than 50 km, showcasing the best that region has to offer. This restricted style of cooking, means we do not have the luxury of an entire pantry of ingredients to use, but we hope our food can still live up to expectation.
Our farmers are selected with sustainable, ethically grown practices in place. These farmers have an organic and bio-dynamic approach.
The Farmed Table’s menu has been put together using the freshest and most seasonal (to the day) ingredients. Instead of demanding what we want, we’ve let nature tell us what’s ready, and with that you’ll be eating food that has been picked just a few days ago and travelled less than most of you do in a day.
We want to make people aware of lesser known ingredients. Ingredients that we all forget about or don’t know about. Animals will be bought ‘whole’, every part of it used, items will be foraged for, snapper will be swapped for sea mullet, and a vegetable will become a whole dish.
