Megalong

Getting to Megalong Restaurant in the Blue Mountains takes determination. The narrow, winding road from Blackheath is full of hairpin turns and blind corners. But when you finally arrive at Lot 101, a farm surrounded by gently rolling hills and bucolic scenes of sheep at pasture, you know it was worth the journey.

But the experience of dining at Megalong isn't just about the view. The restaurant, led by executive chef Colin Barker (ex-The Boathouse on Blackwattle Bay) is dedicated to the concept of a true farm-to-table experience. What’s grown or reared on the 242-acre property – including flocks of sheep and cattle, around 70 egg-laying hens, several orchards and a bee hive – is destined for Megalong’s elegant six-course degustation.

It’s not a surprise that proximity and the way the food is raised makes a difference to flavour. To illustrate this point, a past amuse-bouche of sliced vegetables is served simply on a bed of ice. The fennel is more convincingly fennel than any grocery variety, crisp with liquorice notes that linger. The radish is equally flavourful. It’s clear that the food most of us eat is just a shadow of what it could be.

The wine list is organic and biodynamic and features a few bottles brought over from The Boathouse cellars, including a 2007 Chateau La Tour Blanche that pairs beautifully with a fine spelt crepe filled with Logan Brae apples grown at the top of the valley. Alcoholic and non-alcoholic cocktails are also made using produce sourced from the area.