OB真人视讯

Nestled into some of the Blue Mountains' most picturesque bushland, Megalong Restaurant is a paddock-to-plate dining experience in the purest form. 

Here, executive chef Colin Barker (ex-The Boathouse on Blackwattle Bay) is creating immersive menus using produce that is almost 100% sourced from the kitchen garden and surrounding paddocks of the regenerative and organic LOT 101 farm. 

“When we use the term ‘paddock-to-plate’, we’re not just talking about a couple of herb pots and a lemon tree at the back door,” says Barker.

“We’re talking about some 600 hectares of farmland and native bush on which we raise our own beef and sheep; an orchard with 90 fruit trees; an olive grove of 130 trees; a berry patch; apiary; ducks; chickens; and a huge vegetable and herb garden on our doorstep. This is supplemented by free-range pork and goat's milk from similarly passionate producers in our neighbourhood.”

Just two-hours out of Sydney, the 50-seat restaurant is a renovated homestead with 360-degree views of the breathtaking valley, sandstone escarpment, and gardens.

When you visit, you'll be treated to five or six courses—a moveable feast that changes daily based on what Barker and his team have farmed and foraged. Expect snacks on arrival followed by simple but perfected proteins, vegetable sides, fruit-based desserts, and petit fours. Matched wines are also available. 

Megalong Restaurant is open Thursday, Friday, and Saturday for dinner. The restaurant is additionally open Saturday and Sunday for lunch. 

Image credit: Megalong Restaurant