Catbird was borne out of inspiration from the native gardens in which we work and live, and a desire to understand more about indigenous botanicals so that we can be using them in our kitchen everyday.

Three Little Birds was founded by First Nations chef Chris Jordan, born in Maclean, New South Wales on traditional Bunjalung land.

Using native ingredients, ancient knowledge of customs and techniques to make food that just doesn’t just taste good but also work to acknowledge, educate and celebrate the unique culture and natural resources Australia has to offer.

“We strive to use the most local produce, incorporating native and foraged produce into our menus.”

Head Chef Lucas Saeki brings to the table a unique ability to craft dishes that combine Japanese & South American techniques - his partnership with Chris has resulted in a menu that celebrates the best of the Sunshine Coast every day of the year.