Frida's Field

Frida's Field

$7500 minimum spend

150 guests

The Frida’s Field restaurant is set on a private, family-run farm in an architecturally-designed barn with sweeping hinterland views. Built in 2019, it is a grand, open-plan space with neutral colours and natural textures which add warmth and interest. Ebony barn-doors draw back to bring the outside in. A covered verandah opens out onto a spacious lawn terrace with views over the fields to orchard-lined hills. A large, recycled-brick fireplace is used by the kitchen team for wood-fired cooking; and left alight during the cooler months. The exposed timber roof trusses, made from original local rainforest timber, were relocated from the historic Tweed Daily newspaper factory in Murwillumbah (which was being demolished at the time of Frida’s construction). The reflective quality of the polished concrete floors adds another layer of interest. Absorbent panels ensure the acoustics of the space suit the most boisterous of gatherings!

Signature dining experience

$110 per head

Gluten Free, Dairy Free, Nut Free, Vegetarian, Vegan, Halal, Kosher

Our kitchen is led by multi-award winning Chef Alastair Waddell. Ally has been awarded coveted SMH Good Food Guide Hat Award three times, including twice with Frida’s Field in the 2024 and 2023 Awards. Rustic, yet refined, our food is honest, creative and full of flavour. Our menus change every 6 weeks, with two new menus in each season, to really capture the essence of the produce being harvested in the unique Byron Bay region throughout the year. Our Signature Menu consists of a farm tasting plate, two starters, a main with three sides, and dessert.