Bruns.

WHO: Three little pigs who once lived in the tropical land of the Northern Territory. They get together (away from their homes so no one is required to clean and clean and entertain) to feast, swim, adventure and bubble.

WHERE: Brunswick Heads.

WHY: Because Byron is fantastic but too busy. Caught in the hustle and bustle of where to eat, which ‘insta celeb’ that actually is and most shockingly stuck in traffic; we decided these distractions were not necessary and that a change of scenery and discovery suited us.

*Disclaimer, dining at Fleet also influenced this decision greatly.

SLEEP: We stayed at The Brunswick Heads Motel and when we arrived here, we knew it was going to be a ripper of a holiday. Our family room (room 201), was spacious and clean. The beds comfortable, with beautiful linen. Towels and a daily tidy did not go unnoticed and the icing on the motel cake was the really delicious and inclusive breakfasts. We tucked into tea, toast and avocado and deliberated over tasty tasty toasties. We took full advantage of the supplied bikes (and received multiple comments on their level of hipster) to assess the surf and shop the opps.  The staff were heavenly and full of smiles. They all seemed really proud of the Bruns Motel, and rightly darn so.

Haircut? Oh SURE, why not.

It was well and truly time for the tired old locks of 2016 to leave the building. So after some creeping discovered The Social Alibi. A haircut on holidays seemed like an absolute ingenious idea. And it was! It truly was. I took my  images into Briana, who took one look and feel of my hair and politely vetoed all suggestions. However, she agreed the hair should go and that was really my main holiday concern. The Social Alibi is an environmentally conscious salon, making me realise considerations I had never made. Every towel, drop of water, colour and squirt of beautiful Italian shampoo has as little impact on the environment as possible. And I know this, because Briana really knows this and when I commented on ‘cool towels!’ ‘Beautiful smelling shampoo!’ ‘Great colour!’ It was met with an explanation of why she had decided to have that very towel or colour or shampoo and not only did it really work wonders for both the earth, and my hair. It made me walk out feeling GOOD. Even my long unwanted locks were being sent away to soak up oil spills on the ocean and so little Miss Virtuous bounced out of the salon with her new look.

Say What? Say Fleet?

This trip was very largely (entirely) driven by the beautiful restaurant Fleet.

We arrived on Thursday afternoon for our 4pm booking (following a serious stalking of their bookings calendar to ensure we didn’t miss out – if you want to visit it’s worth creeping the calendar, they book out quickly and it’s very limited seating). To one of the most special, delicious, beautiful and comfortable dining experiences of my little pig life.

Fleet seats 14 and dining commences at 3pm. Reservations are for 3.5 hours. There’s a communal table that fits 10, and a window seat that sits 4. There were two other couples when we dined, and a diner on her own in the window seat. It’s the type of place that she looked just as happy and as comfortable as the rest of us, which I think takes work and is an achievement in itself.

The concrete bar is softened with locally made ceramics and linen. And the space clean cut, beautiful and admittedly rather unexpected on the side street of Bruns.

Astrid’s wine knowledge is delivered in a cool, calm and experienced manner. And Rob looked after us as though we were old friends in his kitchen.

In the kitchen though, the magic happened.

Our afternoon was filled with those foodie moments when you look at each other with eyes filled with ‘but how?’ ‘but why?’ How on earth a warmed oyster, with sheep’s milk yogurt and shaved macadamia can cause such delight is almost a wonder, but at Fleet every sip and every taste is applause worthy.

These lucky little diners feasted and fascinated on:

  • Warm rye and caraway sourdough from the Bread Social at the Farm. Served with house cultured butter that is whipped, burnt to form a caramel layer, and then whipped again.
  • A warmed oyster, with sheep’s milk yogurt and shaved macadamia. Served in the most beautiful and locally made ceramic dish.
  • Smoked mullet, crispy skin, potato and dill. The best chips and dip you ever did and ever going to have.
  • Snapper, beans, crustacean oil and society garlic. Lick the plate clean.
  • Veal sweet bread schnitty sanga. Made with local white sliced and served with an anchovy mayonnaise this is a Fleet specialty and to absolutely no surprise a staff favorite. We nearly signed up for work experience on first bite.
  • Nimbin valley cow blue, with buck wheat, molasses and plum.
  • The most beautiful Black Sapote cake (which is a fruit known as the chocolate pudding fruit) fig leaf blueberry and wild rice.
  • Licorice ice cream, dandelion, onion and shiso.

Dining at Fleet with two precious people was one of those moments where you really realise how incredibly good life is, and how wonderful it can be.

Bruns had us at Hello. And we’ll be back.

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