Perched dramatically on the slopes of Mt Canobolas at 1000 metres elevation, Printhie Dining has become one of Orange’s premier culinary destinations, where innovative gastronomy meets breathtaking panoramic views. In 2025 the restaurant was awarded a Good Food Guide Chef’s Hat, a real achievement given this iteration only opened in March 2022.
Drawing on the Swift family’s deep agricultural heritage, which spans nearly three decades on the property, head chef Chris Lees brings formidable international experience to this high-altitude setting. After time with Relais & Châteaux properties and Michelin-starred kitchens, Lees has shaped a refined, agrarian-inspired approach that honours seasonality and showcases the region’s distinct bounty.
The four-course degustation reads as an elegant journey through the terroir of Orange. The experience opens with Printhie’s signature Sydney Rock Oysters — impossibly fresh thanks to the restaurant’s in-house oyster tank, the only technology of its kind in regional Australia. The oysters rest in Clyde River water transported directly to Orange, enabling pristine conditions. Served natural with the house-made banksia nectar vinaigrette and paired with the 2012 Swift Blanc de Blancs, they set an exceptional tone for the evening.
Lees’ connection to local producers is evident throughout. The Rainbow Trout, cucumber and yuzu crunchy cone is bright and precise; the 48-hour lamb shoulder dumpling is deeply comforting. Wine pairings shine, particularly the 2022 Millwood Chardonnay with the barramundi, shiitake and cauliflower course. A perfectly cooked Black Angus beef main arrives with potato purée and pickled mustard seeds, showcasing Lees’ restraint and technique. Many ingredients are foraged from the surrounding vineyards and gardens and transformed into bespoke vinegars, ferments and preserves. Dessert, served with a luscious sticky white, reflects the kitchen’s intuitive understanding of flavour balance.
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Service strikes the perfect balance between attentive and unobtrusive, with staff displaying genuine passion for both the menu and Printhie’s viticultural story. The timing of courses feels effortless, allowing diners to savour each moment without feeling rushed or forgotten. Staff knowledge extends beyond mere descriptions, offering insights into ingredient sourcing, preparation techniques and wine-matching philosophy.
Dining options cater to different preferences, from the intimate Chef’s Table experience in the kitchen to the main restaurant’s elegant atmosphere. The wine bar area provides more casual dining focused on sparkling wines and oysters, perfect for those seeking a more informal experience.
Evening dining reveals the restaurant’s sophisticated ambiance, with dramatic lighting and elegant furnishings creating intimacy against the backdrop of dark interiors and a striking fabric ceiling installation. However, daytime visits offer their own rewards – panoramic views across undulating hills dotted with vineyards and orchards, all bathed in Orange’s golden light under expansive blue skies. Winter diners might even glimpse snow dusting.
The Swift family’s commitment to sustainability and environmental stewardship permeates every aspect of the operation, from careful water management to sustainable viticulture practices. This philosophy extends naturally to the kitchen’s approach, where respect for ingredients and their origins remains paramount.
Printhie Dining represents more than exceptional cuisine – it embodies the evolution of regional Australian dining, where world-class technique meets local terroir in a memorable setting.
