Provenance · The Journal

The Makers Behind the Menu

Why we name our suppliers

Read our menu closely and you'll notice it names names. The beef is locavore regenerative organic. The bun is Bread Social. The honey is from Currumbin. The coffee is St Ali. That's not menu decoration — it's the whole philosophy: real foods, farm fresh, home made, and honest about where it all comes from.

The beef in the cheeseburger

Our Stable cheeseburger and kids' slider are built on regenerative organic beef. Regenerative farming works the land with the cattle — rotating pastures, building soil rather than stripping it — and the difference shows up on the plate. It costs more than commodity beef, and we think that's the most honest line item on the menu.

The bun underneath it

A burger is only as good as its bun. Ours come from Bread Social, the artisan bakers behind some of the best sourdough on the Tweed and southern Gold Coast. Same story with the sourdough under our eggs, avo and mushrooms — proper fermentation, no shortcuts.

The honey in your smoothie

The Currumbin honey in our smoothies is about as local as an ingredient gets — the hives are practically neighbours. It goes into the Classic Banana and the Mango, Lychee & Passionfruit alongside coconut water and chia.

The coffee in your cup

We've poured St Ali from South Melbourne since day one — a roaster with the consistency to hold a 6am-to-2:30pm pace, seven days a week. Alongside it we run a rotating filter roaster, so there's always something new in the hopper for the coffee-curious.

And the things we make ourselves

House pickles. Stable BBQ sauce. Stable hot sauce (the backbone of our Bloody Mary). House-made hollandaise on the benny, house-made tartare with the fish tacos, house granola on the acai bowls. If we can make it better in our own kitchen, we do.