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Owner / Chef Matt Jefferson has worked in the industry for over 15 years. He has worked with some of the best chefs the Gold Coast has ever known and is passionate about finally having his own restaurant. He only sources the finest seafood locally including line caught fish, hand dived scallops, spanner crab meat from the clear waters of Noosa and the freshest, most delectable oysters you will ever try from Coffin Bay, Tasmania and the Pacific. The vegetables and herbs are from the organic farm growers of Qld who specialize in their chosen fields. Matt’s philosophy at RockSalt is to find the best produce, keep the flavours clean and deliver simple beautiful food from what nature has to offer.



 
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