From heritage buildings and cider orchards to riverside dining rooms and alpine distilleries, these regional restaurants will turn your next road trip into a destination dining adventure that you won’t forget anytime soon.

Banksia Restaurant, Pambula

Set inside a heritage-listed bank building, Banksia is fine dining with personality in the charming town of Pambula.

Owned by Huw and Renee Jones, the three-course set menu changes every fortnight and strikes a balance between refined and grounded. Dishes such as charcoal-roasted pork shoulder with anchoiade and greens or the slow-roasted lamb shoulder with mash, carrots and a cucumber and mint creme fraiche have many diners calling it one of the best meals of their lives.

The desserts don’t hold back either; think almond meringue with apple compote or salted caramel ice cream with whisky butterscotch and praline.

The ever-changing menu allows for repeat visits without it ever feeling stale and trust me, you’ll want to come back.

The Apple Thief Cider House, Batlow

At first glance, The Apple Thief Cider House feels like a relaxed, all-day eatery. Breakfast starts slow with eggs and pikelets, lunch offers up corn fritters, burgers and steak sandwiches, and there’s a steady stream of pizzas, cakes and house-made crumble.

But what makes it a destination is the ability to immerse yourself in a one-of-a-kind producer facility that feels casual but is anything from ordinary.

Owner Dave Purcell grew up on the family farm in Batlow, and the cider operation here is a direct extension of that, with Dave experimenting with the family fruit from a young age. He uses 100 per cent pure fruit juice to create his award-winning ciders, working with both heritage orchard varieties and newer hybrids in the pursuit of flavour.

The building itself plays a big role in the experience. Lined with alpine ash timber, it’s a space built to reflect its surroundings, and sitting there with a paddle of cider or a long lunch, you get a real appreciation for what Dave and his family have built from nothing.

Wildbrumby Distillery, Thredbo Valley

Wildbrumby Distillery sits in a striking tin shed with a vast glass wall that opens out to the rugged Thredbo Valley. Surrounded by a sculpture garden crafted by co-owner Brad Spalding, it’s equal parts alpine outpost and an homage to the mountain experience of Austria.

The Austrian vibe here is no coincidence with co-owner Monika hailing from the Austrian mountains having grown up surrounded by her grandfather’s traditional distilling practices.

Wildbrumby is a versatile destination; a quick stop for strudel, a long European-inspired lunch, a tasting experience or a place to wander the sculpture gardens set in the valley surrounding the restaurant.

Settle in with a plate of Austrian goulash, veal schnitzel or dry-cured Black Forest ham, or keep things lighter with pate and a glass of Gruner Veltliner or Chablis. In addition to a selection of wines from around Europe, there’s also a solid line-up of Australian wines and local beers, plus cocktails if that’s more your pace.

The real drawcard here is the tasting experiences. Grab a schnapps or a gin flight, and you’ll get an introduction into a range of delicious Wildbrumby products, and good luck in resisting the temptation to take some of these bottles home with you as you pass through the cellar door on the way out.

Goulburn Brewery, Goulburn

After a two-year refurbishment, Goulburn Brewery has emerged in 2025 as one of the region’s most interesting reinventions.

Housed in a nineteenth-century mill complex, the space embraces its industrial history with exposed timber beams, warm lighting and relaxed but elevated vibes.

The brewery produces its own beer onsite under the brand Wayback, and a tasting paddle is the obvious starting point to help you choose your favourites.

The food menu is thoughtful in its ‘something for everyone’ approach, allowing you to stick with a classic pub meal such as schnitzels and burgers or step into more refined territory with dishes such as braised short ribs, grilled fish of the day or butternut squash pappardelle.

Arrive late in the day and you’ll get the added bonus of catching the long afternoon light across the historic buildings, which is worth the drive alone.

Rick Stein at Bannisters, Mollymook

Perched above Bannisters Head in Mollymook and bearing the name of TV personality Rick Stein, this restaurant has built its reputation on a simple idea: take exceptional seafood and treat it with care. It is a philosophy that Rick has built a career on, and despite being from the UK, he’s continually drawn to Australia’s fresh seafood culture.

The offering here changes regularly with the seasons, but you can expect fresh oysters, sashimi-grade fish such as kingfish, and dishes that draw on Asian influences, from Indonesian seafood curries to Japanese-style fish cakes.

It’s not exclusively seafood though; there are options such as wagyu steak and chargrilled chicken, but let’s be honest, you’re here for the seafood.

With a range of rooms and suites onsite, it’s an easy destination to settle into and a hard one to leave.

The River, Moruya

With new owners stepping in during 2025, The River is entering a new chapter, one that takes it from its roots in French fine dining to a more modern Australian path.

Under the guidance of Peter Jones-Best, Todd Milne and chef Anthony O’Shea, the more contemporary approach, with an emphasis on local seafood and produce, is winning over diners from all around the region.

Oysters from Tuross Lake, seafood sourced from Narooma and Ulladulla, and greens coming out of SAGE in Moruya, it’s a menu that lives up to its promise of local and seasonal.

Diners can go a la carte or opt for a seafood degustation; either way, the backdrop is hard to beat, with sweeping views of the Moruya River from your seat.

Three Blue Ducks, Nimbo Fork Lodge, Killimicat

Getting to Three Blue Ducks at Nimbo Fork Lodge, not too far from the town of Tumut, involves a short detour down a dirt road, and it’s worth a few extra bumps.

Set on the banks of the Tumut River, the restaurant is all about produce-led dining, drawing on ingredients from across the Riverina. Gundagai lamb, Snowy Mountains trout, local honey and even kangaroo tartare make appearances on a menu that celebrates the best produce they can get their hands on.

In the colder months, the open fire sets the tone for the meal to come, and don’t be deterred by winter – the foggy mornings and crisp air make for a magical visit.

For full weekender experience, plan ahead and book into one of the well-appointed cottages on offer.

Original Article published by Tenele Conway on About Regional.

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