Our restaurants focus is to blend the freshest local produce with asian & indigenous flavours. We have scoured the Mid North coast for the finest seafood, meat and organic vegetables.
Our name, Jaaning pronounced “jaa-nee” is Gumbaynggir for the Acacia Irrorata or Wattle tree. For centuries this tree has been a unique source of food for the local indigenous people. The new tree stems are rolled in the thick sweet sap that oozes from the bark to make “bush lollys”. The tree is also unique in its ability to flower when all other wattles have finished.
Jaaning Tree Restauarant is the life long ambition of owner and Head Chef Clayton Donovan. Clayton brings 15 years of experience to the picturesque town of Nambucca. Clayton trained at one of Sydneys finest retaurants The Watermark, Balmoral Beach in Sydney before gaining truly global experience in some of Englands finest hotels and restaurants. On returning to Australia Clayton has been working as a consultant chef setting up and developing menus for many fine dining restuarants and bistros across New South Wales.
As a Koori,Clayton has a fascination with blending asian cuisine with the local indigenous flavours and produce. The restaurants menu reflects this amazing fusion of produce with stunning dishes such as citrus cured crocodille and hot smoked Kangaroo in Lemon Myrtle. Some dried herbs are available from the restaurant also for you to try at home.
The restaurants interior also features stunning artwork from a leading local aboriginal artist, Lee Freestone and Danielle Burford framing magnificent views of the Nambucca river and beyond to the ocean.