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Fig Tree: The paddock to plate pioneer

Fig Tree was opened in 1981 by husband and wife Heather and Charly Delvin and is today run by their son Che Devlin. The Fig Tree philosophy is one that’s all about family. You’ll feel as though you’re being welcomed into the home of a long lost relative when you arrive and you’ll be treated to delicious home-style cooking and be surrounded in a beautiful, homely environment.

Credit: @storiesbyash

Heather and Charly Devlin were paddock to plate pioneers. When they first opened Fig Tree Restaurant in 1981, their dream was to convert an original farmhouse into a restaurant that served food grown and prepared by themselves. At the very beginning, the restaurant was also the Devlin family home and customers were welcomed inside to dine at shared tables.

Although their son Che took over the restaurant in 2005 and the farmhouse no longer serves as the family’s home, the vision has remained the same. Produce is grown in their own garden and orchards, and is lovingly prepared in what was the family kitchen.

Grown with love

In the rural area of Ewingsdale, just outside of Byron Bay, Fig Tree restaurant is perched on top of a hill with sweeping views of the surrounding hinterland and you can see all the way to the Byron Bay Lighthouse from the property on a clear day. The restaurant itself is still in the original farmhouse location and serves up seasonal dishes with ingredients straight from the Fig Tree garden.

Credit: @storiesbyash

Heather and Charly Devlin first planted the garden back in 1981. Then, in 2005, Che expanded the garden and moved it to its current location adjacent to restaurant. Fresh vegetables and herbs are harvested daily straight from the ground to the plates of diners. There’s also an olive grove and lemon and cumquat orchard which have helped Che and his team of chefs expand the restaurant’s menu. What can’t be grown is sourced locally from neighbouring farms, fishermen and producers.

The best way to experience the Fig Tree’s cuisine is with the set seven-course degustation menu of local, seasonal produce reflecting the best of Byron Bay. The $120 (AUD) experience is inclusive of a complimentary glass of champagne upon arrival, as well as corkage. It includes dishes like eggplant with macadamia, pomegranate and saltbush, as well as beef rib with carrot, celery and farro.

Credit: @storiesbyash

Linger a little longer

If you’re planning a trip to Byron Bay you can escape the crowds at the coast and stay on the Fig Tree property instead. Fig Tree has two properties, one on either side of the restaurant, that are perfect for gourmet travellers, families or groups of friends.

The Dairy, which as the name suggests is a converted old daily bale, is nestled under the majestic 150-year-old fig tree. It houses 6 – 8 guests and has a large lounge area overlooking Byron Bay.

Credit: @storiesbyash

The Sunrise House is located just 60 meters from Fig Tree restaurant and overlooks the award- winning gardens. The house sleeps 8 people and each morning guests will be able to witness first light over Byron Bay while enjoy a coffee on the house’s outdoor patio.

Where?

Website: www.figtreerestaurant.com.au

Address: 4 Sunrise Lane, Ewingsdale NSW

When?

Friday – Saturday | 6-10.30pm

Sunday | 12-4pm

Jennifer Gaskin
Jen is obsessed with both food and travel. She believes that the way we explore the world, and our own backyards, can have a profoundly positive effect on the planet and its people. Her favourite things to do are explore far-flung corners of the globe, eat as many different types of food as possible and work up a sweat in the boxing ring!