26 Mar Printhie Dining new food concept
We’re excited to announce we are creating a new food concept which will mean a more sustainable dining experience at our Cellar Door restaurant.
The new iteration of our in-house dining will be focussed on a holistic sustainability review that we’re carrying out in partnership with highly awarded Chef Justin North. Justin is passionate about ethical eating and sustainable sourcing of produce from local suppliers.
As a business we’re putting a lot of focus on sustainability and now it’s time for us to put that lense across Printhie Dining. We want to create a closer connection with the rich agricultural history of Printhie Wines and replicate that in the dining experience. The Orange region has so much to offer with its premium produce and micro seasons so it’s about finding ways to more sustainably tap into that and deliver a sense of place with every dish.
Printhie Dining has been closed whilst we transition through this process, however the Wine Bar continues to offer lighter food options such as cheese and salumi platters as well as the oysters from our oyster tank.
We look forward to sharing more information on the restaurant review soon.
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