Printhie Dining — Restaurant in Nashdale

With the closure of one of my perennial favorites in Orange, 'Charred', we have been looking for a new top line Restaurant and with Printhie Restaurant we think we have found it.

In a very few short months @chefchrislees has added or retained a hat from @goodfoodau , I'm not sure. It's a spectacular achievement considering the very short length of his tenure.

Chris and the team are extremely welcoming, to the point that they offer a "Chefs Table" where you can actually sit in the kitchen at the end of the prep bench and watch them work. They are more than happy to chat, talk about the food, their histories and what they are doing as they prepare each dish. They are also happy to take in the moment feedback on each dish.

There is some really interesting experimentation with native herbs and spices happening and being used in unusual ways - the house made Bottle brush Vinegar on the Pepper berry tea custard dessert is incredible. Recommended and great fun!

The restaurant itself is above the old Cellar Door, which are the apple sheds on your right as you approach the driveway. The restaurant maintains extensive gardens and has a very "paddock to plate" mentality, leveraging the produce of the valley and surrounding areas as much as possible.

The Cellar Door and restaurant building I think of as "Brutalist Modern", clean lines, smooth and well laid concrete with an impression of solidity and scale. I like it. The decor is a mixture of old world and midcentury modern, the views over the valley as the sun goes down, are spectacular.

It isn't cheap and it has to prove the consistency over time of Charred, but a great start and the chefs table is great fun!

My only recommendation would be: Be Brave! - expand the wine list beyond just Printhie wines. The food...

My wife and I recently visited Printhie for a special occasion and opted for the degustation experience. The food was absolutely incredible, and the wine selection was truly spectacular. The waiting staff was friendly and displayed a high level of professionalism, which added to the overall positive experience.

However, I must admit that after the first couple of hours, my enthusiasm began to wane. While I understand that gourmet portions can be on the smaller side, the 30 to 40-minute wait between each course felt excessive. It left me with the impression that they might have been trying to encourage more wine sales, which was a bit disheartening.

The extended waiting period took away from what would have otherwise been a wonderful experience. Frankly, it felt like I was being held hostage by the slow pacing. I could have travelled to Western Australia in the same time it took to complete the degustation.

If you're considering Printhie for its exceptional food and wine, I highly recommend it. However, I would advise against choosing the Degustation due to the considerable wait times between courses, which in my opinion, do not justify...

The degustation lunch at Printhie was sensational. The food was interesting with many ingredients locally sourced and some even foraged. The quality was fantastic. The service was very good. Our waiter was knowledgeable and attentive without being intrusive. The sommelier made great recommendations and gave us a table tasting to help us decide on wine for lunch. The atmosphere is great. The building is new and ultra modern but the restaurant felt intimate. The view is amazing. I'd like to come back in the warmer months to eat outside. My only comment on the restaurant is that it got a little noisy once full. The tasting room is huge and very well laid out. It was not busy when we were there but it is all hard surfaces so difficult to imagine that it isn't noisy when full. The wine we chose...