As summer approaches, the Imperial Hotel in Murwillumbah has once again let the seasons shape what’s on the plate.
For Head Chef Graeme and the kitchen team, seasonal menu changes aren’t about completely reinventing the bistro – they’re about making thoughtful tweaks to familiar favourites, and introducing new dishes that make the most of produce when it is at its freshest, most flavourful and abundant.
It’s an approach that changes naturally throughout the year. Winter saw dishes built around heirloom beetroots, house-made sunflower hummus and slow-cooked brisket, while the warmer months bring a different kind of abundance to the table – think fresh tomato salads, basil and macadamia pesto, and chargrilled corn on the cob.
Much of that produce is sourced from Northern Rivers growers, producers and suppliers, helping the kitchen stay connected to what’s growing around the region. Local producers including Pita Line, Dona Cholita, Salumi Australia, Debra Allard, Bay Ravioli, Byron Bay Mozzarella, and more, all contribute to the Impy’s menu, bringing a distinctly local flavour to the kitchen.
There’s a sustainability consideration behind the seasonal approach, too. Working with produce when it is naturally at its best means making the most of what the region has in abundance, while reducing the need to rely on out-of-season ingredients. It’s a simple approach, but one that makes sense for both the kitchen and the region it calls home.
That same attention to quality extends to the everyday details. Gravies and relishes are made fresh in-house from scratch, fish is fresh rather than frozen, and even the crowd-favourite fried chicken burger is freshly battered and cooked to order – never pulled from a packet.
The result is food that still feels unmistakably like the Impy: generous, familiar and relaxed, but with a stronger connection to the season and the place it comes from. Restaurant-quality pub classics sit alongside seasonal house specials, and lighter options made for long summer lunches, easy dinners and everything in between.
And, naturally, there’s plenty to drink alongside it. The Impy’s public bar boasts 32 beers on tap, including local heroes such as Spangled Drongo, alongside a broad selection of Australian favourites.
This summer, the Impy is celebrating the best of what’s close to home – fresh produce, local producers, good food and the relaxed pub culture that makes the Tweed Valley such a special place to eat and drink. It’s a menu that follows the seasons, stays connected to its community and gives diners another reason to pull up a chair at the pink pub.
For menus, upcoming events, accommodation, private functions and more, visit impy.com.au.
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