The Southern Highlands is known for its lush, rolling hills, stunning landscapes and picturesque towns. With its fertile soil and favourable weather conditions, the Southern Highlands also provides a range of incredible produce and locally-reared meats.
Taking advantage of this fresh local produce is Moonacres Kitchen in Robertson. With their very own farm just down the road, Moonacres has a menu that is largely seasonally- driven, depending on what’s available. They also make a range of cured meats, including salami, prosciutto and chorizo. And just next door is their own bakery, where they bake all their own bread. Choose from a range of incredible dishes, including their morning bruschetta, with beetroot and goat’s cheese, and their delightfully coloured amber salad of pumpkin, carrots, pecorino fresco and hazelnuts. Or how about the house-made pork sausages, with braised borlotti beans or their popular broccoli sandwich on home-made potato bread?
Just down the road in Moss Vale is Birch. Flying the flag of innovative, modern Australian cuisine, Birch also sources most of their produce from local farmers and producers. With a dedicated team in the kitchen — headed up by Ben Bamford — every dish is like a work of art on a plate. Highlight dishes include the carrot tarte tatin and the delicate beef tartare. For hearty dishes, order the fillet of black angus or the braised duck pappardelle, which no diner has ever finished alone! Make sure you leave some room for the incredible dark chocolate, orange and beetroot bombé with solerno syrup. When it comes to desserts, it truly is the bomb!