This popular farm-to-table countryside restaurant is owner run by  accomplished and creative chefs Rebecca and Nathan.

Vegans rejoice to find several options made with beautiful organic local produce. PEG raises free range and grass fed animals. Meat lovers adore the pork chop slow braised in molasses and spice served with rosemary and garlic roast vegetables and sweet potato wedges. Their burger is also a winner.

The fresh fish and seafood is often served with an interesting twist like fish curry and breadfruit cou cou. Enjoy herb flavoured Prosecco cocktails, rum punch or refreshing locally made fruit juice as well as delicious special coffee and tea.

At their popular breakfast, the plantain pancakes, eggs benedict, pulled pork and the corned beef, keeps regulars coming back.

After your meal there’s so much to see on the 108 acre PEG farm: cliff top views of the dramatic east coast, a camp site, happy farm animals in a wonderful setting, gullies for exploring, farm meat shop and a very interesting medicinal garden.