Housed inside our iconic Book Barn, our restaurant is open daily. Our talented kitchen team, led by Executive Chef Jason Hughes, celebrates fresh, seasonal food sourced from local suppliers wherever possible. We strive to take advantage of the incredible produce available in the Southern Highlands and regional NSW, including olive oil, cheese and organic vegetables.
On our current menu, you'll find everything from cassoulet of local free-range chicken, pork belly, Toulouse sausage and cannellini beans, to char-grilled marinated lamb skewers with Persian wild rice salad, tzatziki and harissa, to wood-fired pizzas with six different toppings, including Sicilian prawn with chilli.
Visit Bendooley Estate to enjoy not only delicious savoury and sweet temptations, but also great coffee and beautiful wine.
Bendooley Estate Restaurant gift vouchers are available and can be purchased onsite. Or call us and we’re happy to mail vouchers to recipients. Call 02 4877 2235.