Amara

High up on the slopes of Bowen Mountain, hatted restaurant Amara is hidden within the spectacular Spicers Sangoma Retreat, overlooking the property's tranquil pool, peaceful bushland, and an incredible sky-high view of the Sydney basin. 

While dining at the restaurant is one of the best parts of staying at Spicers Sangoma, Amara is open to the public for lunch and dinner.

Led by head chef Garth Edas, Amara follows the retreat's eco-friendly ethos, using organic produce sourced from within 100km or a one-hour drive from the restaurant.

Specifically, Amara works with Harvest Farms—a Hawkesbury-based agriculture project—for local fruits and veggies. Ethically grown meat comes via Melanda Park Pork and Wilberforce Meat Co.

The kitchen also follows zero-waste principles and European honeybee hives are kept on the property too. 

As for the menu, there is no food envy or laborious decisions here. For lunch, you'll be treated to a five-course set menu, while dinner is a delightful seven-course set menu feast. 

Edas lets the ingredients do the talking with traditional cooking techniques like charcoal and fire—a mushroom and togarashi mini toast as a snack to start followed by leek and asparagus with a mushroom consommé. Market fish is drizzled with a tasty seafood bisque and, for dessert, Edas' take on the classic apple pie. 

Image credit: Spicers 

---