The Blue Door brings the concept of farm-to-table eating in a sustainable and fun way. The restaurant seats only 20 people at a time, all of whom are in for a treat with the restaurant’s changing and seasonal menu. What The Blue Door serves is dictated wholly by the NSW farmers that Head Chef Dylan Cashman purchases from, so every week is different from the last. The Blue Door is transparent about their ethical practices, and encourages their customers to enter a deeper eating experience through their restaurant. Don’t forget to enjoy their hand-picked homegrown Australian wine with your meal!