Restaurant puts another feather in cap
IT WAS an agonising wait, but last week the Northern Rivers got another Hat.
Following in the footsteps of Byron's Pacific Dining Room, Bangalow's Satiate was last week awarded a prestigious Hat in the everyman's food bible, The Sydney Morning Herald Good Food Guide.
In the world of food there are few higher Australian accolades a restaurant can receive.
It follows Satiate receiving two Wine Glasses (highly recommended) from Gourmet Traveller this year.
“It was great recognition and will be good for business,” Satiate owner and Tetsuya-trained chef Shannon Debreceny said.
“Receiving the Hat has flow on effects which will be fantastic.”
Mr Debreceny and his partner in both business and life, Seana Ryan, opened the downstairs cafe Ate in Byron Street more than five years ago. Three years ago they opened Satiate upstairs after refurbishing the dining room in the historic building.
Originally from the mid-North Coast, Mr Debreceny said when the couple visited Bangalow they fell in love with the town and its eclectic shopping strip.
It wasn't long before they decided to leave their then-home in Sydney and set up their own business.
Putting back into the community, the couple tries to source the fresh ingredients for their European-inspired menu, as locally as it can.
Bangalow Sweet Pork always features alongside eastern king prawns in some form, all fish is line caught between Tweed Heads and Ballina, mostly off Cape Byron, and Bangalow Cheese Co provides all the restaurant's cheeses.
It's a long process to be awarded a Hat. Good Food judges eat at restaurants around the state anonymously throughout the year, critiquing them for food quality, service ambience and value for money.
The winners do not know until it is announced on the night.
“We got the invitation but you never know if you are awarded a Hat or one of the other awards they announce on the night,” Mr Debreceny said.