About Popla Bellingen.

Chefs Mitch Grady and Claire van Vuuren from Sydney restaurant, Bloodwood, have journeyed north to share their passion for seasonal produce with the Bellingen region. Exploring different flavour profiles, our menu is based around share plates showcasing a playful array of the region’s best organic produce and indigenous ingredients.

“a playful array of the region’s best organic produce and indigenous ingredients.”

At the heart of our entire menu is the original fireplace hearth, where we use the aroma and quality of a variety of woods to explore smoke as an extra flavour profile in our dishes.

Our 60-capacity restaurant includes deck dining, an open kitchen as well as a wine bar area, where visitors are invited to drop by for a drink and a snack, as well as for full sit-down dining. The interior is designed by Matt Woods with original artwork by Georgia Hill.

Chefs Claire van Vuuren
and Mitch Grady

About Popla Bellingen.

Chefs Mitch Grady and Claire van Vuuren from Sydney restaurant, Bloodwood, have journeyed north to share their passion for seasonal produce with the Bellingen region. Exploring different flavour profiles, our menu is based around share plates showcasing a playful array of the region’s best organic produce and indigenous ingredients.

“a playful array of the region’s best organic produce and indigenous ingredients.”

At the heart of our entire menu is the original fireplace hearth, where we use the aroma and quality of a variety of woods to explore smoke as an extra flavour profile in our dishes.

Our 60-capacity restaurant includes deck dining, an open kitchen as well as a wine bar area, where visitors are invited to drop by for a drink and a snack, as well as for full sit-down dining. The interior is designed by Matt Woods with original artwork by Georgia Hill.

Chefs Mitch Grady and
Claire van Vuuren

The Popla team

Chefs, Claire van Vuuren and Mitch Grady (left & right),
and restaurant manager, Simon De Graaff (middle).

Popla food

Woodfired chicken with chestnut,
rice cake, and leek.

The Popla interior

Our restaurant interior was
designed by Matt Woods.

Popla art

The original artwork on our walls was
created by Georgia Hill.

The Popla team

Popla chef, Claire van Vuuren, prepping in the kitchen.

The Popla team

Popla chef, Mitch Grady, preparing house-made
bread for cooking over hot coals.

We stonemill our flour on site, make our own bread on hot coals, cure our own meats and churn our own butter. See our latest ➯ menu

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