We’ve just finished a bowl of handmade fettuccine coated in a fresh-tasting sauce made from zucchinis grown about 100 metres away, paired with a glass of bright and elegant chardonnay, when we’re told it’s time for our garden wander. And don’t worry, they tell us – we can bring our glasses of wine. Sounds good to me.
Soon, we’re strolling past nearly-ripe citrus, bushes dotted with lava-red chillies, rows of fragrant basil and glistening-black baby eggplants. I can spot leeks standing tall in the ground, tiny sunset-coloured crab apples, ruby-red rhubarb, and hundreds of olives nearly ready to have a starring role alongside crumbly cheese. Growing and cooking food from the land is nothing new – and we’re seeing more and more diners embrace seasonal, local ingredients – but Mudgee restaurant The Zin House takes it one step further by only serving produce from their organic and biodynamic farm, Tinja, located on Wiradjuri land. If they don’t grow it, they don’t serve it (save for honeycomb, cheese, truffles, poultry and dairy they get from friends and neighbours). Even the lambs are raised on the nearby pasture. (Sorry, vegos.)
The only setback? I would like to wander around the garden armed with vino every time I have lunch, please and thank you.
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The vibe
The Zin House is a farm-to-table, family-owned restaurant overlooking the organic and biodynamic Lowe vineyard and farm – just a 14-minute drive from Mudgee in New South Wales. Helmed by head chef Kim Currie, the beautiful eatery specialises in slow dining, offering a set menu designed to be enjoyed over several hours. For city slickers used to strict out-by times, this is music to our ears. Set in a light-flooded, farmhouse-chic space, The Zin House is colourful and warm, the dining room filled with local artworks, fresh blooms and antique knick-knacks. It’s open for lunch Friday to Monday, and for dinner Friday and Saturday (but check their website or Insta for updated seasonal hours).
The food
The team makes everything from scratch, including preserves and chutneys, bread and pastas. As mentioned, The Zin House offers a set menu only, designed to be enjoyed over several leisurely hours. The menu is hyper-seasonal, and as our waiter told us, can even change daily depending on what’s ripe and looking, smelling and tasting delicious.
When we visited, we enjoyed a charcuterie board with heirloom tomatoes, beetroot relish, vinegary pickles and soft, salty salami. Beetroot was also spotlighted in the second course, served carpaccio-style with a dollop of goat’s cheese, fresh rocket and pops of tart-sweet pomegranate. Slow-cooked lamb with an incredibly savoury and delicious flavour came with pearl couscous, za’atar-roast pumpkin and mint yoghurt – a riot of colours and textures. And dessert was zippy lemon-basil sorbet with lemon curd, meringue and crumble. A five-course lunch here will cost you $155 per person.
The drink
The Zin House is part of Mudgee’s award-winning winery, Lowe Family Wine, so expect to sip on top-notch organic and biodynamic drops with your meal. Throughout your lunch, the knowledgeable and friendly team will explain each wine in depth, including its tasting notes and why it’s been paired with a particular course. You can opt to add matching wines for $95 per person. We’re big fans of the party-ready Lowe fizz and the velvety, robust zinfandel.
Time Out tip
As The Zin House neighbours with the winery, a wine tasting either before or after lunch is pretty much mandatory (we don’t make the rules!). Is the sun out? We reckon you should pick up a bottle, as well as some local cheese, cured meats and seasonal condiments, and have a fun (and yum) picnic outdoors during your stay. Find out more about The Zin House here.
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