Pomona Village Kitchen is a slow-food restaurant. We strive to use sustainably sourced seasonal products, supporting locally grown and raised, organic and healthy products, with low mileage and low wastage. We compost all of our food scraps, and use fully compostable or biodegradable food storage and packaging.
So where does the food you’re eating typically come from?
• Pork: Kingaroy • Beef: Nolan’s Gympie • Chicken: Moya Valley • Eggs: Bunya Grove, Forage Farm • Salads: Pomona
• Sourdough: Walter’s Artisan, Big Pineapple • Gluten Free: Noosa Gourmet • Brioche: Pomona Bakery • Jackfruit: Amazonia, Gold Coast
• Mushrooms: Frog Hollow • Crystal Farm, Imbil:Chillies, Tomatoes, Silverbeet, Pumpkins • Cabbages, Potatoes: Gatton Food Bow
• Kale: Banyan Farm, Kin Kin • Daikon: Pomona • Ginger: Mary Valley • Strawberries: Cooloola Berries, Wolvi • Citrus: Mary Valley
• Coffee: Padre, Noosa • Wine: Dingo Creek, Traveston • Mead: Amrita Park • Kombucha: OkBoocha, Coolum • Tea: The Fresh Chai Co, SC • Gin: Pomona Distilling Co • Beer: Eumundi Brewery & Terella, North Arm • Rosebed & Finch range: Eudlo
