Sisters Rock Restaurant

A few words from Sisters Rock Restaurant

Head chef Jack Bennett morphs graciously into the glorious setting of Sister's Rock Restaurant after years in various top class Australian restaurants. Jack now leads the team at Sister's Rock Restaurant, where he has developed an eclectic contemporary Australian menu featuring seasonal local produce. Making good use of our onsite smokehouse, and kitchen garden, Jack is embracing all the estate-grown opportunities that come with each season - Black Truffle, cherries, apples, plums and quinces.

Try seasonal delights such a colourful WHOLE BURRATA with prosciutto, beetroot, fig dressing and Duqqa entree or WHITE WINE INFUSED VONGOLE with fennel, napolitana, bottarga and house bread. Mains worthy of mentioning include cherrywood pork belly served with estate-grown Huon Crab heritage apple purée, black garlic and Borrodell's famous brandied cherry jus. Finish in blissful delight with desserts such as a lemon myrtle - infused CRÈME BRÛLÉE with Borrodell kitchen garden flowers.

The menu changes regularly according to seasonal availability and is accompanied by Borrodell wines and other local producers, and views that go on forever.

Our philosophy is to embrace the land, embrace local and embrace organic principles, wherever possible. We honour, and work with the land to achieve harmony and true varietal flavours. We source from our friends and neighbours some additional varieties that maintain the local theme of the Orange and Wiradjuri region but provide diversity to complement our locally inspired menu.