“The food we create is not just food on a plate; it is from the heart and soul. We have close ties with local producers and butchers from around the Southern Highlands. We have no deep fryer, as we refuse to serve unhealthy food to our guests, especially children, and we are also fond of organic and preservative-free wines.”

Grilled gnocchi with mixed mushrooms and fromage fondue; and ten-week dry-aged rib-eye cooked on the flame grill.

Bistro Officina is powered purely by fire, and that which is warmed, charred, and smoked by the restaurant’s flames often comes straight from the surrounding cool-climate region. Organic vegetables from nearby Moonacres Farm and Living Earth Farm, cuts from local butchers, sustainable catches from Southern Fresh, and even the sourdough bread freshly made from Wholegrain Milling Co. flour, might end up being grilled over smouldering ironbark, red gum, or yellow box.

The mood may channel a European hunting lodge, but herbs and vegetables are grown in the guest house’s quarter-acre garden, and the drinks list is anchored in the Southern Highlands with booze direct from Eden Brewery, Tertini Wines, St. Maur, and others.

“Yes, it’s #foodporn for hunter-gatherers, eco-tourists and zero-wasters, but it’s so full of positive energy, so adaptive and collaborative, and so strong a voice that I don’t care.”

–Terry Durack, goodfood.com.au