Project Salubrious

Project Salubrious brings a new level of dining to Burpengary, helmed by a Michelin-starred chef and serving heavenly food that is gluten, grain, refined sugar and dairy-free.

Chef Kurt Lovell, who has worked at Marco Pierre White's The Mirabelle in London, Asiana in Madrid and acclaimed Qualia on Hamilton Island, brings his considerable nous and skill to the kitchen at Project Salubrious, creating an ambient and inviting venue that is worth travelling for.

The menu, which features locally sourced high quality produce, changes seasonally, and diners can expect to find delectable breakfast dishes like Poached eggs, bacon, Beachmere Bangers, kale and cherry tomatoes with almond and zucchini toast; Baked eggs with cavalo nero, leek ragout, hollandaise and hemp seed toast; and Breakfast pizza - bacon jam, mushroom, poached eggs, rocket and avocado.

For lunch there are choices such as Ocean trout or salmon Thai curry with snake beans, baby corn and cauliflower rice; Sticky beef Short rib with celeriac and lemongrass puree, green papaya and nam jim salad; or Tempura chicken burger with Asian slaw, apple wasabi aioli and five spice zucchini fries.

The cake cabinet comes filled with Kurt’s signature indulgent desserts, such as heavenly tiramisu and apple crumble tart while morning commuters can stop by for takeaway coffee, smoothies and keto-friendly toast.

Meanwhile the interior at Project Salubrious is a match for the food, with a light-filled architectural space featuring green and white tiling and designed to bring diners together. A long, communal table spans the central dining area, reaching towards an open kitchen, while bar seating overlooks the wheelchair-accessible timber deck and beyond, to 18 hectares of nature reserve.

Image credits: top to bottom
1 & 4 - Lewis Lotheringham
2 - Project Salubrious 
3 - Project Salubrious Facebook page
5 & 6 - Judit Losh