Our food philosophy
Our menu is always served sunny side up!
Experience resort-inspired plates that celebrate the finest local produce and the magic of beachside dining; from fresh seafood and wood fired pizzas, to crowd favourite shares and summery salads.
Fancy a cocktail? We guarantee a drop of summer with every sip. Whether you’re sipping solo, or getting the gang together, toast to the sun with our specially curated beverage lists. For those looking to quench a big thirst, join us on Saturdays for Bottomless Brunch.
Explore our menus below.
Meet the Chefs
Brad Sloane – Executive Chef
Brad Sloane brings rich food heritage to the shores of Diggers Beach.
Having worked under Marco Pierre White at The Belvedere in London, and with Matthew Kemp a little closer to home, Brad built impressive foundations with culinary legends. Brad has a long tenure with Tilley & Wills Hotels, having worked with CEO Nick Wills for almost 15 years. His creative and inventive flare has shaped some of Sydney’s most iconic pubs and bars into what they are today, including; Verandah Bar, Cabana Bar and Greenwood Hotel. Recognised for his contribution to the hospitality industry, Brad was awarded the Australian Hotels Association’s Chef of the Year Award in 2012.
Brad’s food philosophy is a humble one: to create simple but refined dishes, using the best seasonal ingredients. At Aanuka Beach House, Brad strives to showcase local produce and collaborate with local producers from Coffs Harbour and its surrounds. “It’s not often you have access to such amazing local suppliers, so why not dive in!”, says Brad.
