Pipeclay Ln, Mudgee
(02) 6373 3998
There are family businesses, and then there are family businesses. Fine dining restaurant, Pipeclay Pumphouse, falls into the latter, extending the Stein family’s reach over Mudgee’s culinary scene.
Located on the property of Robert Stein Winery and Vineyard, and occupying the original vineyard pumphouse, the modern and innovative culinary offering is the first venture for Andy and Lara Crestani. In 2012, eight months after saying ‘I do’, the husband-and-wife pair moved to Mudgee, settling down on the grounds of Lara’s grandfather’s winery. Here they opened a unique venue that emphasises the plentiful produce found in the region.
With extensive gastronomic experience, it was always a dream of Andy’s to open his own place. When the opportunity arose at Robert Stein, the newly married couple jumped in, recognising the chance to do something really special.
Andy takes on the role of Head Chef, throwing years of practice into the Pipeclay Pumphouse pot and leaving it to simmer into rich flavours that translate into complex and considered dishes. Having worked at many of Sydney’s top restaurants, including Otto, Bistro Ortolan and Cafe Morso, he was more than qualified to lead his own kitchen, sending out flavour and texture combinations that pay homage to the land that surrounds the restaurant.
In following with his paddock-to-plate philosophy, the majority of ingredients are sourced locally. Pigs, Angus cattle and Dorper sheep are bred on the property, while a kitchen garden looks a er the majority of their vegetable needs. Whatever can’t be grown or reared on-site is sourced nearby, including mushrooms and eggs.
There are a few ways to enjoy the plentiful produce on o er – the kitchen is open for breakfast, lunch and dinner. The breakfast and lunch menu will satisfy all of your cravings, offering simple dishes that accentuate the freshness of the produce. Why not start the day with bacon and egg gnocchi topped with truffle oil and baby herbs, before moving on to the caramelised onion tarte tatin with Jannei goat’s cheese, tomato and olive?
For dinner, start with the chicken boudin blanc with mushroom duxelle, onion soubise and wood-ear mushroom before moving onto a main of pan-roasted rainbow trout fillet, accompanied by a smoked eel emulsion, cauliflower, fondant potato and Tuscan cabbage. Each dish has a recommended wine pairing from Robert Stein, designed to enhance and complement the flavours of each dish.
Your dining experience doesn’t end there; the deconstructed lemon meringue pie is the perfect way to end your meal, enjoyed alongside the 2013 Harvest Gold. A degustation option of seven or ten courses with matched wines is highly recommended for those wanting a truly unforge able dining experience.
The culinary offering extends beyond the restaurant to Pipeclay Produce, where Andy and Lara make smallgoods to take home. Find their pork rillette, pork terrine and duck liver parfait at the local Mudgee Farmers’ Markets, or at one of the gourmet providores around town.
With panoramic views and a refined yet relaxed atmosphere, Pipeclay Pumphouse is every diner’s culinary dream. Stop by for a comprehensive food and wine experience that’s sure to satisfy.