In Cullen Bay, where the waters meet Larrakia Country, a small restaurant is making a big impact. Soul Essence on the Bay, founded by proud Larrakia, Yanyuwa, Wadjigan, and Filipino woman Petra Cubillo, is more than a business; it's a cultural movement grounded in family, food, and community.

"Soul Essence is like no other restaurant you'll go to anywhere," Ms Cubillo says.

From humble beginnings to culinary acclaim, Soul Essence on the Bay has become a sanctuary of flavours that reflect "the spirit of old Darwin". It's where curry bully beef is transformed into crispy arancini balls, chicken vermicelli reimagined in spring rolls, and chashu-marinated goose is tucked into fluffy bao buns. Every dish is a tribute — not just to heritage and innovation, but to the power of memory, connection, and healing.

Ms Cubillo's food journey began early.

"I grew up in little old Darwin, where family and community were at the heart of everything," she reflects.

"We celebrated diversity through food, flavours passed down from our grandparents and shared around full tables with love, laughter, and music."

Her deep respect for those memories inspired the creation of Soul Essence; a space where food is more than a product. It's ceremony. It's storytelling. It's medicine.

"Bringing people together to share a meal and simply be with each other, that's the essence of who we are," Ms Cubillo said.

The restaurant's evolution took a leap in 2023 with the addition of a mobile food truck; a commercial kitchen on wheels funded through a grant from Aboriginal Investment NT.

"The truck has changed the game," Petra explains. "Now we can cater weddings, birthdays, and community events, and take our flavours on the road."

Support from Aboriginal Investment NT also helped improve the restaurant's alfresco dining with furniture and a new shade sail; practical upgrades that reflect the business's growing success and community backing.

Soul Essence proudly collaborates with other Aboriginal businesses.

Ms Cubillo works with Shannon and Daniel Motlop for native ingredients like magpie goose, green ants, warrigal greens, and saltbush; including the much-loved green ant gin. Meats are sourced from Gunbalanya Meats in Oenpelli, including premium tomahawk steaks.

"That meat is excellent, you can't compare it," she said.

Ms Cubillo's vision is anchored in reciprocity. The restaurant not only supports local Indigenous producers, but also mentors young First Nations staff, teaching them hospitality, leadership, and cultural pride.

"It's about lifting others up, building a workforce that's confident, connected, and grounded in who they are," she said.

At its core, Soul Essence on the Bay is about love; for community, for culture, and for good food that tells a story.

"When people visit, they're not just eating," Ms Cubillo said. "They're learning. They're feeling. They're part of our story."

In an age of fast food and fleeting moments, Soul Essence invites us to slow down and gather — to experience food as ceremony, to honour Country, and to celebrate our shared humanity.

"You don't need to be fancy to be deadly. You just need heart — and we've got plenty of that here."