About Jing Jo

We’re proud to live and work in a truly special place, and are committed to running our restaurant as sustainably as possible.

To achieve this, we purchase locally produced products as much as possible. This keeps the mileage from paddock to plate very low, and importantly also supports our incredible local producers.

We grow our own herbs to use in our dishes (that’s the secret behind our famous fresh flavours!), and we compost our kitchen scraps to help fertilise our garden.

As a hospitality business, the biggest impact we have on the environment is through the use of energy - we are constantly cooking, frothing milk for coffee and providing lovely ambient lighting for our diners! So to reduce our carbon footprint, we draw our energy from the solar panels installed on our roof. Our aim is to operate a completely off-grid, modern Thai restaurant in the heart of Kangaroo Valley.