Stokehouse Q takes enormous pride in the sourcing and quality of its produce. In fact, their menu is comprised entirely of Australian ingredients. Here, the team shares their ethical ethos with us.
The newly launched RAW menu features swordfish, tuna and wahoo from Walkers Seafoods. Based in Mooloolaba, Walkers only target certain species by long line fishing. This strategy results in no bycatch and less waste.
Another notable feature of the menu is the Paroo kangaroo tartare with rye fried onion, chermoula and red radish. Paroo is the largest producer of kangaroo in Australia. Based in Athol Park in South Australia, Paroo only harvests mature male kangaroos sourced from a number of regions to avoid over harvesting. This practice reduces the impact on juvenile kangaroos and the kangaroo population as a whole.
From Rangers Valley Wagyu to Robbins Island dry aged sirloin on the bone, Stokehouse chooses to source beef from multiple producers. This decision supports more Australian businesses while ensuring variety on the ever changing seasonal menu.
The zucchini for the restaurant’s distinctive King Prawn Taco shell is grown in the Lockyer Valley. To make the shell, chefs combine the grated zucchini with rosemary, sunflower seeds, pepitas, sesame seeds, chia seeds and psyllium husk. Of course, these nutritious seeds, nuts and herbs are all Australian.
A focus on natural, local ingredients that are sourced ethically by Australian businesses. Stokehouse simplicity at its best.
For more information on the restaurant’s produce or to learn more about the menu, please feel free to drop the team a line at email@example.com.