Lochiel House at Kurrajong Heights is bringing about a culinary change to the Hawkesbury region - showcasing seasonal local produce in a creative new light. And it is about time fine dinning took the reigns in regional parts of Sydney, offering fresh and vivacious ideas to classic favourites.
On Saturday the 23rd of November, Sydney Food Lovers is pleased to announce that Lochiel House will be featured on the Sydney Weekender - of which starts at 5:30pm on Channel 7. Tune in and support this wonderful business.
On this, Sydney Food Lovers is pleased to offer this business $100 worth of free advertising by featuring this article for free with us for 30 days. As per the fabulous Chloe's review, a trip to this restaurant is worth the short drive in an area that needs tourism in abundance - especially due to the recent fires that had occurred not too long ago. Thanks for your attention and keep reading :) - editor
Art on a plate: Burrawong Duck
So what do you get when co-owners consisting of the charismatic Jessica Quagliata and innovative chef Wayne Jenkins take over and create a menu? Pure food ingenuity.
Their application of extensive knowledge and experience of the hospitality industry; combined with their appreciation of organic, local produce is a defining point of difference which can be tasted within each meal.
The Front of the Historic Lochiel House
Located in the scenic Kurrajong Heights on the Bells Line of Road, Lochiel House is approximately one hour and twenty minutes drive from Sydney. Built in 1825, it operated as the first accommodation house in the area. Still in impeccable condition, the house brings a piece of history to life adding to the all round rustic and charming ambience of the establishment.
Authentic and rustic
Beautiful open fire place
Warm and inviting interior
Spoilt for choice of wines
The courtyard makes for the perfect outdoor dining experience during the warmer Sydney months - nestled amongst the organic homegrown gardening plots of seasonal plants (this month beetroots and sage were in abundance) - you feel like you are on a holiday in the countryside.
Outdoor courtyard dining area
The organic garden plots
For a refreshing starter, try the Pambula Lake Oysters with Finger Lime and Bush Pepper Creme Friache ($4 each). The tanginess of the finger lime adds an extra kick to the creaminess of the oyster, ending with a trail of heat from the bush peppers. Paired with a cold glass of the Teusner -‘The Empress’ Riesling from the Eden Valley NSW ($11 a glass) - the flavours are heightened to a new level.
Creamy Pambula Lake Oysters
The Assiette of Burrawong Gaian Duck, Dauphine Potatoes and Beetroot - with a sprinkling of rosemary oil powder ($39) is art on a plate. Beautifully constructed beetroot disc, pickled baby beets (from the on-site garden) matched with the crunchiness from the potatoes compliments the most succulent free-range Burrawong duck. The rosemary oil infused powder adds an elegant herbal tasting, making it a complete meal.
Delicious and Delicate Duck
Creative flavours and colours dancing on the plate
A lighter lunch option is the Gin Cured Salmon served with a anchovy mayonnaise, and a lemon and duck mayonnaise ($19). This is a challenging meal in the essence that the flavours are strong, and is probably best for those who like a little bit of adventure on their taste buds. I love the concept of lemon mayonnaise, which is this brilliant fluro yellow - right alongside this brooding black, creamy intense anchovy mayonnaise. A fusion of tastes, this meal just works so well.
The playful Gin cured salmon
A mirage of colours and flavours
If sampling an array of produce and flavours is more to your liking, then the Ploughman's Lunch ($18) is a delicious decision. The house made beetroot relish is a standout, and is a marriage made in heaven with the Biltong. Green olives, char toasted slices of bread and Maffra Cheddar are the ideal ingredients for a long lunch of grazing.
An afternoon of grazing with the Ploughman's Lunch
Deserts are inviting, with a variety of options to suit the different sweet tooth’s out there. Choose from the zesty Lemon and Meringue Cheesecake, with lemon curd with Kaffir Lime ice cream ($17). For the chocolate lovers, the indulgent Chocolate Cremaux with Blood Orange Sorbet and a Blood Orange, olive oil cake ($17).
As an avid berry lover, I could not say no to the Strawberry Terrine - served with strawberry pudding, ice cream and Creme Fraiche ($17). A diverse sampling of textures deconstructed to accurately replicate the traditional strawberries and cream marriage. Moorish, light and sensational.
I have nothing but praise and positivity for Lochiel House. Their focus and philosophy on food is forward thinking and provocative. They will be one to watch in the food industry, offering fresh and intriguing menus in the years to come.
Fresh herb rack
The service is warm, helpful and makes you feel at home. The menu offers top quality produce, presented in new and exciting styles. The only real problem you will be faced with is what to choose. Perfect for a mid-week getaway, or for a romantic summer evening under the stars. A spectacular dining experience.
Timber ready for the open fire
Where: 1259 Bells Line of Rd Kurrajong Heights NSW 2758
Why: Local organic produce showcased in an exciting and delicious menu. Warm, friendly and passionate staff.
Cost: Entrees $15. Mains $35
Monday & Thursday: Breakfast from 9am
Lunch served until 2.30pm. Afternoon Tea served until 4pm.
Friday & Saturday: Breakfast from 9am
Lunch served until 2.30pm. Afternoon Tea served until 4pm
Dinner: 6pm – 9pm
Sunday (We move to our a la carte menu from 11.30am on Sunday)
Breakfast from 9am
Lunch served from 11.30am to 3.30pm
Afternoon Tea served until 4pm
Good for kids: Yes, however not for little fussy eaters as menu may be too different. Great outdoor area.
Take away: No