15.5/20Critics' Pick

Updated October 26, 2026,first published November 11, 2024

15.5/20Critics' Pick

Megalong Restaurant

Contemporary$$$$

Harvest-led dining with valley views and brilliant drinks.

Imagine returning from a six-course farm-led tasting menu – complete with slow-grown, house-reared brisket and golden nuggets of Jerusalem artichoke on smoky ricotta – to find yourself raving about the non-alcoholic drinks pairing. That’s no shade on chef Colin Barker, because the dishes at this Blue Mountains destination diner deserve high praise, too. Plus, those booze-free pairings are his magic, crafted weekly with restaurant manager Vincent Wigman.

The 16-ingredient Faux-Mut (rhyming with “vermut”) served with a pumpkin and roe tartlet is more complex than many of its fortified counterparts. Later, a shiso-and-peach blend makes a vibrant partner to Murray cod in curry broth. Bucolic scenes fill the windows of the elegant homestead-style dining room but the rustic charm ends there: Barker’s plates are precise, each element considered. Like that giving brisket served with potato pave, tomatillo jus and a zero-proof, on-ice pumpkin infusion. It’s a meat-and-three-veg situation that makes a strong case for ditching the wine list (which, it should be said, is also impressive stuff).

Best for: Experiencing the Megalong Valley, a less-visited beauty of the Blue Mountains.

Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.

Last visited: May 2026

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Source: The Age

At a glance

Topic
World
Country
🇦🇺 AU
Publisher language
EN
Added to Allnira