Produce and Suppliers

At Fins we are conscious of our carbon footprint aware of healthy eating. We live in one of the most abundant regions in Australia, with some of the world’s most exquisite local produce.  As Snowy often states “our raw material is that good.. if we get it wrong after that we should be shot!”

The paddock to plate philosophy allows us to showcase  produce from our local growers, farmers and fishermen. We source our organic, handpicked produce from Steven Snow’s farm at Possum Creek in the Byron hinterland. Our menus and cocktail list changes seasonally according to what we pick.

Fins proudly supports Byron Bay’s famous Brookfarm Macadamia Oil. We use this oil for cooking in the Fins Kitchen and it is Steven Snow’s preferred oil for cooking. Fins sources raw produce from our local organic farmers markets and we work exclusively with local organic grower John Cutts whom grows specific produce for the Fins kitchen. Our wood fired biodynamic sourdough bread is hand made in Byron Bay by Rachel and Simon from Heart Breads. At Fins we are also lucky to use local bush foods such as Finger Lime and Lemon Myrtle, provided by local growers Judy and Ash Viola. Our share plates menu showcases wonderful local cheeses from Tweed Valley Whey and characuterie from Salumi and Vecchiet. Freckle from Bay Seafood is the seafood god of our region. Early morning ‘fish deals’ with Freckle ensure Fins serves the very best local seafood.

Saito Knives provides the best tools for Steven Snow and his team of chefs at Fins.