About Saltwater @ Bundilla

Saltwater @ Bundilla is an iconic NT food destination in Darwin showcasing the best of the Territory’s produce. We offer a range of dining options catering for the wide variety of visitors to the Museum and Art Gallery of the Northern Territory as well as being a dining venue for locals.

Our Food

Modern Australian cuisine with a dedication to quality local produce.

Our food reflects the cultural diversity of Darwin.  We offer cafe style options for breakfast and lunch using locally sourced products from local suppliers with a preference for organic where possible. Our breads, bakery and patisserie items are locally sourced or made in house.

Seasonality of produce plays a major role in our menu options. Seasonal fresh fruits and vegetables are market and market garden sourced. We only use Territory seafood, Eva Valley or other Territory meats and local bush tucker meats when available.

We are open for breakfast and lunch with a variety of options using local ingredients. We wish to showcase and engage with the traditional custodians of this land and their culture and we operate under green environmentally friendly credentials. Our Cafe Menu is dedicated to quality local produce including bush tucker. We locally source our fresh produce, breads, bakery goods, beverages and everything we can for our breakfast, brunch and lunch menu. 

Our café is a reflection of the landscape it rests on through collaboration with the Larrakia Nation, showcasing local Aboriginal artworks throughout the cafe.

OUR Staff

Our team of owners/managers are long term Darwin locals and have a multitude of high level experience and management skills across a range of industries including food and beverage. We bring a fresh new locally based dedicated skill set.



Darwin Born and Bred.

Family all live in Darwin. Much travelled within Australia and around the world. Been on a seafood (see food and eat it) diet for much of his life. The behind-the-scenes paymaster and accounts manager. 

When not gardening, fishing, or travelling, he is usually hanging around the café taste testing the food and keeping the barista busy. 

Overworked and underpaid but very much enjoying it. Continues to push for the café to be painted in Hawthorn colours.



Gavan is along term local with a background in small business and hospitality. 

Bought up in chilly Victoria his blood has thinned, and he now far prefers the tropics and in particular the Wet Season when everything comes to life and the storms roll in. 

He is a keen birder and bird photographer, and you can find him most days after work stomping through the bush or mangroves looking for birds. As yet uneaten by crocodiles he hopes to continue this record for at least a little while yet. 

He is happy to offer locals and visitors advice on birding in and around Darwin and is often caught talking a little too long about this to anyone who will listen or is too polite to excuse themselves.



Nandhita was born and raised in Solo Indonesia. The rose between thorns of the Saltwater@Bundilla ownership team. Nandhita is far more qualified (and better looking) than either Peter or Gavan with a Masters Degree in Business Management and a background in hospitality. 

Other skills include bringing the best Nasi Goreng in Darwin to Saltwater@Bundilla, effusive greetings to all who visit the café and very effective business / family balance. 

When not busy in Saltwater@Bundilla,  Nandhita can be found in her natural states of entertaining friends, cooking, listening to Jazz music and socialising.


Head chef

Meet Rae, our Head Chef. Seldom seen he is our engine room producing all the great food you see out front, quietly and calmly even on the busiest of shifts. He’s from Queensland but that’s not his fault (its his Mum’s). 

Vastly experienced for a young fella and a great trainer for our new and younger members in the kitchen, including Lillie our star apprentice he is a great asset for the team. He humbly shuns the limelight but the value he brings shines in the great food he produces using locally sourced ingredients. 

When not working he is a dangerously good drone pilot and a highly skilled gamer.

looking after the environment

We are unashamedly green


We recycle glass and metal to local charity as a fundraiser. All other recyclables are taken to the appropriate operator.

Zero Waste

We aim for low to zero waste in the cafe. All our takeaway containers are fully biodegradable. We also compost all our food waste use for soil in our herb garden. Unused edible food is taken to the local food bank.

Reduce Footprint

We are invested in NT carbon reduction projects to offset power usage where possible. We use low food miles.