Lolli Redini's food is exciting & ever changing in accordance with the availability of produce. We use local produce in many instances & fill in the gaps with fantastic things from further afield. We are fortunate to be in a food & wine growing region & have direct access to really exclusive product such as daily fresh organic herbs,vegetables & salads, plus access to niche products such as the Clyde rivers Moonlight Flat farmed oysters, Milthorpe truffles, Mandadgery Creek Farmed red venison, Hereford Red beef, Crack Willow Farm free range pork & farm fresh apples, pears, cherries & plums. Just to name a few!

Simonn has been running the kitchen for 15 years and previously trained in Sydney with Anthony Musarra & Francesco Zonta of the Orient Express's Observatory Hotel, Pavilion on the Park, Lucciolas & Mesculn Brasserie. All one-hatted restaurants with strong Italian & French leanings.

Leah oversees the front of house & manages the wine list which features the best of the local ‘Orange Region’ bunch & interesting food friendly wines from all over Australia, Spain, Chilli, Italy, France and New Zealand. We also have a growing private collection list of old vintage & rare wines for the most discerning wine buffs.