Step into a one-of-a-kind drinking experience at Coogee Live, where nature and fermentation meet in a refreshing, alcohol-free twist.
This Botanical Pop-Up Bar showcases a selection of handcrafted, probiotic-rich beverages, made with freshly foraged ingredients from 11 Acre Farm — picked just hours before they reach your glass.
What’s on the menu? A potent probiotic shot to awaken your senses. Two botanical shrubs, each offering a unique, bold, and refreshing flavour profile
The exact flavours? A surprise, dictated by the land itself. With ingredients foraged up to a day before the event, each drink is a true reflection of nature’s seasonality—vibrant, unexpected, and deliciously different every time.
Find them at Coogee Live and sip on the wild side—where fermentation, foraging, and farm-fresh creativity come to life.
No alcohol. No artificial flavours. Just pure, living drinks, straight from the earth.
Nestled in the farmlands of Forrestdale, Cubby Cafe & 11 Acre Farm are redefining farm-to-table dining through innovation, sustainability, and a deep respect for the land. Their commitment to fresh, local, and ethical food is more than a philosophy—it’s a way of life.
At Cubby Cafe, the dishes are crafted with ingredients grown just steps away at 11 Acre Farm, where they embrace regenerative farming practices to nourish both the soil and their community. As one of the first businesses in Western Australia to implement syntropic agroforestry on a commercial scale, they are pioneering a truly sustainable paddock-to-plate model. This method mimics natural ecosystems, allowing us to cultivate nutrient-dense produce while restoring biodiversity and soil health.
More than just a dining destination, Cubby Cafe & 11 Acre Farm is a place to connect—with food, with nature, and with each other. Through dynamic workshops, immersive farm-to-fork dinners, and educational experiences, we invite our guests to engage with where their food comes from and experience the beauty of sustainable agriculture firsthand.
Join them in shaping the future of food—one season, one meal, and one connection at a time.
