Lunch available from 11.30am until 3pm:

Avocado Caesar cos, bacon, poached egg, parmesan and homemade dressing (*DF)                                                       with Chicken     $18.50

                                         with Prawns      $22.50

Roast Pumpkin and Thyme Arancini with a rocket and caramelised onion salad, shaved parmesan and a homemade romesco sauce (*, v)     $19.50

Slow Braised In-house BBQ Beef Brisket with a crisp Asian slaw and homemade maple bacon jam on a flat bun (*, DF)     $21.50

Honey Glazed Pork Belly Bites with a light citrus and grilled pineapple salad, homemade spiced apple sauce and candied orange (*, v, DF)     $22.00

Fish of the Day with roast pumpkin, pan fried baby beets, grilled asparagus and homemade soubise (*, DF)     $29.00

Roast Veggie Stack consisting of spinach, mushroom, sweet potato and pea cake, pumpkin, polenta wedges and homemade roast tomato and mushroom chutney (*, v, DF)     $21.00                                                                                                                            

Battered In-house Barramundi and Chips with a fresh garden salad and homemade tartare sauce (*, DF)     $20.00

Fresh Salad Sandwich mixed leaves, tomato, carrot, spanish onion, cheese, beetroot relish and mustard mayo served with house made sweet potato crisps on white, wholemeal or organic sourdough (*v, DF)     $9.50

Fresh sourdough is not available on Sunday due to bakery closure. Toasted Sourdough is available.

                                              add chicken, smoked salmon or ham for $2.00

                                              organic gluten-free bread available for an additional $1.50


Bowl of Wedges sour cream & sweet chilli sauce     $9.00

Bowl of Chips served with garlic aioli (*)     $7.00

Homemade Sweet Potato Crisps (*)     $7.00

Gluten Free options are an additional     $1.50


* Denotes gluten-free or gluten-free options available, please speak to one of our friendly staff. Gluten-free options an additional $1.50. Please advise staff when ordering Gluten Free options. ‘v’ Denotes vegetarian dishes.

Daily blackboard specials are available. All cakes and desserts are made fresh on premises by our qualified Chefs. Please notify one of our friendly staff of any allergies or food intolerances to assist us to meet your requirements whilst dining with us. All produce, where possible, is purchased locally on the mid north coast. ‘Locals supporting Locals’. 

10% surcharge on all public holidays and long weekends


Escape the everyday, and enter into a little oasis,  tucked away in the beautiful surrounds of the Sea Acres Rainforest Centre on the  Mid-North Coast of New South Wales. Whilst enjoying  the   soothing sounds of nature, relax and unwind while our staff  prepare   delicious and  fresh food  for you, all with a local influence. Daily specials and our housemade cakes and desserts are available each day to satisfy your  tastebuds.  

We highly recommend   a leisurely stroll along the boardwalk to  complete your visit

to the   Sea Acres Rainforest Centre. 

For your convenience, please click here for Rainforest Boardwalk  entry  fees.

Our breakfast,  lunch and all day menu   is    a perfect accompaniment to a leisurely experience. We  offer a wide range of gluten  free and vegetarian options.   Please speak with one of our friendly staff if you have  any   dietary requirements. 

Relax and enjoy  our   award-winning Numero Uno coffee and organic teas, from World Par Tea . 

Functions and larger  bookings are welcome.

Trading Mon - Sun   9am-4pm

Public holidays 9am-4pm

Closed Christmas Day

Bookings are appreciated, although not essential.


The Rainforest Cafe is  a delightful place to catch up with friends or family   for   morning or   afternoon tea. Cakes and desserts are made on the premises; a great complement to our fresh fruit and vegetable juices,  real    fruit smoothies, milkshakes and of course tea and coffee.

Bookings are appreciated, although not essential.

Copyright © 2022, No animals were harmed in the making