Megalong Restaurant, a sustainable and organic paddock-to-plate eatery, has made its debut in the Blue Mountains. The restaurant primarily sources 90–100 percent of its ingredients from its 600-hectare farm, Lot 101, ensuring that the local produce is transformed into seasonal, multi-course feasts. Executive Chef Colin Barker, formerly of The Boathouse in Blackwattle Bay, heads the kitchen and has worked closely with Lot 101 to create a menu deeply connected to the farm.
The restaurant’s paddock-to-plate concept goes beyond the typical backyard garden, as it encompasses a vast farm and native bushland, housing livestock, fruit trees, an olive grove, berry patches, an apiary, ducks, chickens, and extensive vegetable and herb gardens.
The ever-evolving menu, priced at $185 per person, offers wine pairing for an additional $115 and features a variety of snacks, meat and fish-based mains with hearty sides, and delightful fruity desserts. The restaurant’s stunning panoramic views of the Megalong Valley enhance the dining experience, providing a picturesque backdrop.
Megalong Restaurant, located a 20-minute drive from Blackheath, is open for dinner three nights a week and offers long lunches on weekends. For those seeking a more budget-friendly option, Lot 101’s produce is also available at the nearby Megalong Valley Tearooms.
We are pleased to be featured on Concrete Playground as an amazing dining adventure.
We now open at 3–7 Peach Tree Road, Megalong Valley — operating for dinner Thursday–Sunday and lunch Saturday–Sunday. Book a table with us now!
