Despite it’s name being of Aboriginal origin, over 60% of the barramundi eaten in Australia is imported. So we’re encouraging everyone to ask their store / restaurant / fish monger for Australian produced barra! We’re so lucky to have the Daintree Saltwater Barramundi farm right here on our doorstep, supplying our restaurant with fresh barramundi…

This one’s hard to go by. On our menu since day one back in 1995, this simple yet “to die for” pasta dish has seen generations growing up eating it at Salsa. The red claw (yabbies) is locally sourced from Aqua Verde on the Atherton Tablelands. Over the years supply has struggled to keep up…