A seasonal table, set in Healesville.

Willow & Jackson Café opened in 2014 with a simple idea: serve the food that chef Yasmine grew up with in Tangier, alongside dishes from the wider seasonal — the Levant, southern Italy, the Aegean — in a room warm enough for long evenings.

Almost everything is made in house. Bread is baked twice daily, our olive oil is pressed by a family in the Atlas mountains, and our fish comes off the boats in the morning.