The (now six) Ducks have a robust philosophy. With the utmost appreciation for sustainability, they want diners to know where their food comes from and to leave feeling completely nourished. The Byron location takes this to the next level. It’s situated on The Farm, a family-friendly venue aiming to grow, feed, educate and give back to the community. There are not many restaurants that welcome you with plump pigs, rolling lawns, unconfined kids and an ancient horse called Charlie.

The narrative behind the menu is as poetic as the scenes that greet you. The Ducks’ self-proclaimed “no-fuss” way of dining and dishes full of local and ethically farmed produce result in food that you want to know more about and are proud to eat. Dine al fresco with nature on one side and all the action on the other. Somewhere in the middle you get to sit, knock back a Stone & Wood ale and enjoy some unforgettable food while listening to a busker doing weird, yet wonderful, things with a guitar (because: Byron). The charred coal-roasted octopus is glossy with a sugary, salty fishbone glaze. Roast potatoes come with unbelievably dunkable smoked garlic creme fraiche. Just as incredible is the aromatic bug curry-with-a-kick on nutty Nimbin brown rice – it’s heftily priced but worth it. Pannacotta features elements like burnt whey and candied ginger, while chocolate mousse comes with fresh strawberries and a fruit strap presumably made with less-fresh berries; nothing here is wasted. The Ducks are “proud to be seen as frontrunners in conscious consumption”, but everyone here is honoured to be doing their part. You’ll leave feeling noble, with a full belly and a better appreciation for sustainability, too.