Lochiel House — Restaurant in Sydney

If you're considering some apple picking in Bilpin, pop into Lochiel House for lunch. The cottage itself was rebuilt here nearly two hundred years ago back in 1825 after being imported all the way from Scotland. In its current incarnation, it’s co-owned by Tayla Clout and Nathan Parker, who are 23 and 26-years-old respectively.

Everyone who works there is local, including our personable 37-year-old waitress, who explains - as she's pouring our cider - that it’s actually her second stint on the Lochiel House floor, the first being when she was just 15-year-old. She lives within walking distance of the restaurant, and walks them over honey from her own hives.

Kicking off with Toasted Sourdough with Smoked Paprika Butter ($3) our menu is one-part homage to the Kanzi apple, the other part a peek at what this restaurant has made their name serving. Obviously, with my fingers so recently caressing their shiny skin, I’m most interested in dishes featuring Kanzi apples, like the opening blue-eye trevalla tartare that uses XO sauce to bind the delicate raw fish to pickled Kanzi apple. Topped with bright orange roe and edible blooms, and eaten from squid ink crackers they make in-house, it's actually my favourite dish.

Over our Vietnamese Steak Tartare ($23) from the Lochiel House regular menu with slight Kanzi update, I get chatting with chef RJ Lines who believes the Kanzi apple has a special affinity with raw seafood. That’s how he serves it at his restaurant One Penny Red in Summer Hill. He's got a bag of apples in his hand to take back so all his staff can try them picked straight from the tree. I find the kanzi works for me in a similar way to nashi pear, hence I quite like eating it with raw beef though I personally would have taken a Korean path and thrown some gochujang into the tartare mix.

Lots of the produce we’re eating comes directly from the restaurant’s kitchen garden or the surrounding 'hood. Pork and Shallot Pot Sticker Dumplings ($23) arrive in a bouquet of vibrant green herbs and juicy wet cucumber. Their plump, pork-filled interiors gain admiration at our table, especially as they’re contained within reasonably delicate skins. The black vinegar dressing and chilli levels are at an accessible, please-all levels, and, like the rest of the menu, pitched not to be challenging to the plain eater.

Crisp Skin Duck Breast ($37) with carrot puree, dashi broth and crisp kipfler potatoes is perfect for the misty, drizzly day. Miso Glazed Lamb Rump ($36) served pink with an even better crisp skin, is given a Kanzi twist with what the kitchen calls a Kanzi kimchi. While it didn’t win me on funky fermentation, this salad showed the Kanzi apple’s potential for autumnal ‘slaw.

While our Kanzi sorbet had a floury texture from the pulp not being adequately strained from the juice, I enjoyed the caramelised Kanzi cake. Despite the dehydrated Kanzi plume and elegant quenelle of ice cream flecked with vanilla bean, it's the kind of cake your Nanna would enjoy, and shows off the apple's potential for a variety of cooked uses. It's a fitting end to a...

Edit: I read the response by the owner, and I am disappointed by the response. I am uncomfortable about how a review, which was meant to be helpful to other diners, ended up with you blaming the customer for their experience. While context is provided, all the information that I have provided in my review is factual in nature. You have unfortunately confused us for another party, we ordered 4 mains and 3 starters, and we certainly did leave nearly 3 hours later. The review was not meant to put other people from coming to the venue, in fact I did point out the pros at the beginning, but to allow other diners, who may not have had the time to visit your website, what to expect using my own opinion. Having more genuine reviews will make more people want to visit your establishment, a non 5 star review is not aimed at discrediting your business. I am a small business owner myself highly impacted by COVID-19, and the type of response you wrote below is something that I would never ever say to a customer.

Just wanted to share a review for those who would like to compare restaurants in Bilpin. This place is best if you like fine dining, fresh ingredients and a slow, leisurely lunch.

Pros - the food was amazing and you could tell that the ingredients had been very carefully selected, and some ingredients had come from their kitchen garden and locally.

Cons - we booked for lunch for 4 people and the service was very slow, in fact 'lunch' took nearly 3 hours because we had to remind them about bringing our food multiple times. There was no prices on the menu, which was written on the blackboard. We didn't realise it was so pricey - were were charged $45 for a very small piece of fish as a 'main'. I do understand the prices are reflective of the quality of the food, but we would have ordered less if there was more transparency about the prices. Sure we could have asked, but even other fine dining restaurants provide prices. Saying that the focus is on the experience and the food, even though the menu changes daily, should not be considered a sufficient reason to not have prices clearly shown. We ended up paying over $300 and we didn't even have a glass of wine. We were also charged a 10% service fee, which I assume was because we dined on a Sunday.

Overall a nice place to visit but I don't think that I'm the type of customer that they are focusing upon, so just wanted to write an honest review so that other potential customers can make a decision about...

Lochiel House, Kurrajong – A Culinary Masterpiece in the Hills

I recently had the pleasure of dining at Lochiel House in Kurrajong, and it was an experience that will be etched in my memory for all the right reasons. Nestled in the tranquil foothills, this charming heritage gem offers not just a meal but an unforgettable escape into culinary bliss.

The food was nothing short of extraordinary. Each dish was a work of art, bursting with vibrant flavours that showcased the freshest local ingredients. From the perfectly balanced entrees to the mains that were rich in depth and complexity, every bite was a delight. The attention to detail was evident in both the presentation and the taste, with the chefs clearly pouring their heart and soul into every creation.

The atmosphere at Lochiel House is pure magic. The historic charm of the building, with its rustic elegance and cosy interior, is complemented by the lush garden views that surround you. It’s the kind of place where you instantly feel at ease, whether you’re celebrating a special occasion or simply enjoying a quiet meal.

Service here is impeccable. The staff are warm, attentive, and incredibly knowledgeable about the menu, offering thoughtful recommendations that perfectly matched our preferences. Their genuine enthusiasm and professionalism added another layer of enjoyment to the experience.

And finally, the price—what a pleasant surprise! For the quality of the food, the outstanding service, and the enchanting atmosphere, the meals are exceptionally well-priced. You walk away feeling like you’ve received incredible value for every dollar spent.

I am beyond thrilled to have discovered Lochiel House, and I can confidently say it’s now my go-to spot for any occasion. Whether you’re a local or just passing through Kurrajong, this is a dining destination that absolutely deserves a visit. Highly, highly...