With chef Ben Devlin departing Paper Daisy to open Pipit Restaurant in Pottsville, he leaves some of the biggest kitchen clogs to fill on the NSW North Coast.
And it looks like Halcyon House, where Paper Daisy is located, has done a good job filling them.
Jason Barratt, part of the Attica alumni who also has Melbourne's Stokehouse on his CV, is stepping in as executive chef.
The Victorian has experience in the area – his last gig was Raes on Wategos.
His arrival will signal a tweak in approach, with a slightly less formal menu offering.
"As most chefs do, I try to keep things as local as I can," says Barratt.
"However, sometimes the most delicious apples come from Victoria and the sweetest oysters from Tasmania and because I want everyone to taste how amazing this produce is, I will use them."