The Poinciana venue in Mullumbimby has undergone some big changes in the past little while, so why stop now, right? Owner Moni Emilio says there is a new chef heading up the kitchen, and a full review of the Poincy’s past habits and future personality has happened.
‘There’s a whole new choice of tastes, and a fresh attitude to hospitality in this team. It’s the comeback crew… “you’ll wanna come back” is the catch-cry of the Poinciana’s fresh new stage toward “just right” with the new Poinciana “family” at the helm,’ says Moni.
Kids, dogs, old, new and ‘try-agains’ are all invited to explore the next chapter in the adventure.
Self-appointed skipper (general manager) Adrian Cullen says, ‘quality, simplicity and consistency are the gold nugget for us in our relationship with the people. The venue brings something special to the area for its eclectic and beatnik attitude to hanging out.’
The menu shows a commitment to local and organic produce. The main meals stop at 8pm and the gears shift to a tapas and bar menu, using rice-bran oil (so that the crispy fried elements do not leave a residue in your mouth), and even the cocktails are adorned with market-fresh produce.
Pretty much everyone would like to believe that it’s possible to have a ‘healthy’ cocktail that is still a real cocktail but, if you are sceptical, this is the chance to test out the Poinciana’s ‘cocktail engineers’ who have international training in delivering the healthiest way to enjoy a responsible drink.
The new menu features a Breakfast Burrito, and quinoa has found its way onto the menu accompanied by coconut black beans, kale, seasonal veges, sprouts, nuts, tahini, pickles and sauerkraut. The spiced crispy tempura tempe / chicken tacos are loaded with ’slaw, creamed corn, avocado, chipotle aioli and sirracca sauce giving a burst of texture and contrast.
Angelika spends hours rolling goat cheese into bite-size balls; there are burgers with either wagyu beef or a lentil-and-nutmeat pattie nestled into the classic favourites that one would expect up this valley.
There is a series of live music events with Bay Collective that cheer up Thursday evenings in Mullum over winter with open fires blazing.
The events and functions team are collaborating to bring new entertainment with undercover high-profile DJs onsite regularly. The refurbished stage has just become a ‘show-starter’ event space with DJ performances on weekend nights having been activated owing to popular demand.
For Moni the ‘eco-ethics’ of the business are very important: ‘Showing strong commitment to the region – aligning with the local-ism and sustainability that are now becoming second nature to the conscious business operators in the area,’ is a priority, she says.
Adrian Cullen & Shantia Blake. Photo by Jeff Dawson
