Sydney-born chef Bonny Porter will open her first Australian restaurant, Bounty, on Friday 7 December.

With both indoor and outdoor areas, the restaurant will seat 80, incorporating a casual takeaway experience during the day with a more sophisticated dining service in the evening.

Onboard as head chef is ex-Ucello and 100-mile table chef David Lovett. Takeaway offerings at Bounty will include a selection of sweet and savoury options for both breakfast and lunch including Porter’s Swedish cardamom buns, Lovett’s signature focaccia, seasonal salads as well as a selection of baguettes and sandwiches.

The evening menu will be categorised into land, sea, garden and pantry sections, with each showcasing local and seasonal produce. Designed to share, the menu reflects a family-style feasting approach to dining.

Dishes will include Boon Farm dandelion and Ossau-Iraty; Ballina prawns and brownie gelato served in a waffle cone with Persian fairy floss.

The wine list will predominately feature Australian wines, particularly those from boutique producers such as Dormilona in the Margaret River and Pennyweight from Beechworch. Wines will be vegan friendly where possible, with a sulphite free option available also. Bounty is also working closely with Brookies Gin and Lord Byron Vodka to create a bespoke cocktail list.

It’s a new concept for Porter, who completed her three-year apprenticeship at Neil Perry’s Rockpool Bar & Grill. While competing on MasterChef Australia: Professionals, Porter earned the respect of Marco Pierre White, who encouraged her to try a stint in London. After moving to the city in 2013, Porter worked at the Arts Club and Village East, before opening her first solo venture Balls & Company — a gourmet meatball restaurant with speakeasy-style cocktail bar.

“We have a really strong team behind Bounty, and are very excited to be bringing a brand new dining concept to the Brunswick Heads area,” says Porter. “Bounty will be a destination that brings people together around a common love of simple food done well in the small seaside village that Bruns is.”

Overlooking the Simpson River, Bounty will serve breakfast and lunch seven days a week, and dinner Thursday to Sunday.

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