For a culinary experience with a conscience head to Leura Garage – a bright light of the Blue Mountains.
James Howarth’s passion for the environment and support for the local community has been poured into this project: the renovation of an old mechanic’s workshop into a hub for locals and visiting foodies.
The architectural transformation of the old garage is the perfect example of the venue’s eco-credentials. Constructed from sandstone, clay and cement, the site has been renovated to harness solar power and rainwater, making the entire restaurant almost completely self-sustaining. The enormous skylight splicing the building not only creates atmosphere and light, but also saves energy.
The menu also works with the surrounding landscape, highlighting the region’s abundant fresh produce. World-renowned Executive Chef, Regan Porteous, brings his wealth of experience to the sourcing, creation and preparation of Leura Garage’s dishes. Having worked at Gordon Ramsay’s Maze in London and Zuma in Hong Kong and Dubai,
Regan brings finesse and technique to the fresh, organic produce he sources from within 100 miles of the restaurant. You’ll find seasonal greens and beef from the Kanimbla Valley, pork from Mudgee, lamb from the Lithgow Valley and smallgoods from Orange.
Taste this local produce in every course. Start with the Central Ranges olives and an oozy baked camembert, topped with maple pecans and onion jam and perfect for scooping up with crostini. For mains, tuck into the mixed Mountain mushroom ragu, paired with fresh pappardelle, a cream and white wine sauce, and a sprinkle of Lowe’s truffle salt from Oberon; or the indulgent twice-cooked pork belly served in a flavour-packed speck, jamon and sausage cassoulet.
If you’re dining with a group, don’t miss sharing the slow-braised lamb shoulder, cooked for 12 hours in soy, mirin, rosemary, mustard seed and confit garlic. If you’re after something a little smaller, opt for one of the pizzas. Fromage fans will love the Six Cheese with mozzarella, gorgonzola, parmesan, provolone, feta and scarmorza; while the Proscitto pizza, topped with pear, artichoke, parmesan, rocket and pomegranate balsamic is an instant crowd-pleaser.
Whatever the time of day, Leura Garage has the perfect drop to accompany your meal. Specialty coffee courtesy of Cassiopeia Coffee is blended specifically for Leura Garage: it’s a fruit-packed, versatile roast of late-harvest Brazilian and Ethiopian beans. Brews are pumped out of the Synesso Sabre imported from Seattle – an espresso machine renowned for producing superior coffee from single origin beans.
As the afternoon rolls around, consult the wine list for the best of the area’s tipples, carefully curated by Wine Consultant, Peter Bourne. It’s been said that Peter’s collection acts as a cellar door for the diverse vineyards of the Central Vineyards, and is a perfect introduction to the region.
Whether you’re in for a pit stop or a complete refuel, Leura Garage will leave both your stomach and your soul satisfied.