The restaurant is housed in a modern farm house and takes its name from the Zinfandel vineyard that the site overlooks.Views also take in much of the organic and biodynamic Tinja property (from which much of the produce is taken), classic Mudgee hillscapes and the wandering kitchen garden.

From here Kim creates meals of seasonal, local produce – cooked simply and from scratch.The restaurant, was recently awarded a 2016 SMH Good Food Guide Awards – One Chef Hat.

The most significant thing about the food at The Zin House is where it comes from – simply, as close as possible. After that we do as little as possible. No foams, no droplets, no smears, no deconstruction, no stacks, no tweezer arrangements. Just real food cooked freshly, from scratch.

We grow our own organic beef and lamb and our pork comes from Putta Bucca free range. Check out our producers page for more information about others who supply us.

The garden is heavily planted with herbs, salad greens and seasonal additions. We get honey from our own hives (looked after by the fabulous Grahame) , eggs from our chooks and make constant raids on the properties orchards. There are major new plantings of figs, feijoas, blood plums, quinces, blood oranges, lemons, limes and persimmons – these will take a little while to yield yet.

The garden and farm produce is our greatest joy, it underpins the whole ethos of the restaurant – authenticity, generosity and quality. There are a few times each year when you can join us for Open Kitchen and Garden days – these are listed on the events calendar.