At Fins we cook food in an innovative and nutritious manner. To achieve this we use fresh local herbs (often from my home), spices, wines and pastes.
Our seafood is fresh and local. Whenever possible our fish is line-caught. Fins cuisine is not traditional, but rather my interpretation of the best flavours and cooking methods discovered during my Australian and overseas travels. As all food is cooked to order, at times you may experience a delay for which we apologise. Our wine list has been compiled to enhance the menu.
Fins is a restaurant but really you are a guest in our home. Happy dining.
For me the principles of food combining are a major consideration when designing a menu. For a full explanation on my philosophies on food combining please see this article on Food Combining that was published in Sydney Morning Herald.
A Greener Fins
We are constantly striving to reduce our carbon footprint. For the past 20 years we have used locally line caught fish. You will not see a farmed salmon on our menu. To our knowledge, we are the only restaurant that uses locally sea caught un-dipped (in preservative chemicals) green prawns. Our oc
topus, cuttlefish, scallops, squid oysters and crabs are also local. The menu changes seasonally, which allows us to purchase all our fruits and vegetable from the local farmers market or pick it fresh from our organic farm. All food scraps are taken home by an employee to feed her chickens and compost.
We work closely with the sustainability officer for Tweed Shire recycling bottles, paper, oil and more. Fish in picked up from the co-op in reusable tubs instead of polystyrene. Light globes have been changed to be energy efficient and we pay the levy for green power. Menu paper and stationary is 100 % un-bleached post consumer recycled paper made locally from Australian materials.
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