At Marlow Hotel Group, great food starts long before it reaches the kitchen.
Our paddock to plate initiative is built around a simple philosophy: know where our produce comes from, work with trusted local suppliers and serve our guests food that is fresh, sustainable and full of flavour.
Sourced from the Southern Highlands, our grass-fed and grass-finished beef is carefully selected for its quality, marbling and natural flavour. Raised in a low-stress environment and prepared through a detailed ageing process, the beef is then expertly handled by Major Butchers, a third-generation butcher in the Southern Highlands known for their commitment to quality.
From there, our chefs transform the produce into the steaks, burgers, sausages and dishes enjoyed across our venues, including Kings Park Tavern and the wider Marlow Hotel Group.
The same care goes into our olive oil. Grown across two Southern Highlands olive groves with around 850 established trees, our olives are harvested at the right time to create a fresh, vibrant 100% virgin olive oil. With its distinct colour, aroma and flavour, this oil is used across our menus, particularly in pastas, salads and seasonal dishes.
For us, paddock to plate is more than a trend. It is about sustainability, quality and creating a genuine connection between the farm, our kitchens and the customers we serve every day.
Marlow Hotel Group is proud to support local producers, champion Australian ingredients and deliver a dining experience that starts at the source.
