Eden House Restaurant and Catering prides itself on using fresh, local produce. Coffee and chocolate from Mareeba, dairy products
from Malanda and Milla Milla, and vanilla from the Daintree are regularly on the menu. Avocados, macadamia nuts, sugar cane and many varieties
of tropical fruits, and staples such as potatoes are also grown locally. A close relationship with the farmers and producers ensures that the
restaurant only sources the best that the Atherton Tableland has to offer. Eden House Restaurant and Catering also sources locally all of the beef,
pork and lamb that feature on the menu. As the restaurant is buying directly from the producer it really is paddock-to-plate dining.
The beef comes from Woodleigh Station at Mt Garnet, where the same family has been producing a high quality product for 101 years.
Bought by the Williamís family in 1913, Woodleigh Station breeds Braford-cross cattle for the domestic market. Woodleigh Beef takes pride
of place on the Eden House menu as it is the childhood home of owner and chef, Clare Cupitt.
Sunnyville Pork is the only free range pork produced on the Atherton Tableland. Run by father and son team,
John and Shane Beattie, on the family farm at Malanda the pigs rotationally graze paddocks and live stress-free. All of
the bacon and ham is nitrate-free and the pork is all of superior quality and flavour.
The lamb comes from Glenmorangie Pastoral, where biodynamic practices are used to raise the Dorper sheep.
The lambs are raised chemical-free at the farm in Ravenshoe, and are grass fed. Their diet means that
the meat produced is lower in fat, more nutritious and, as we at Eden House believe, more flavoursome.
- Thursday - Friday 11am - 2pm | 6pm til late
- Saturday - Sunday 9am - 2pm | 6pm til late
Contact the team at Eden House Restaurant and Catering by email - firstname.lastname@example.org or phone (07) 4095 2387.