Easter Sunday is filling up quickly with full a la carte menu being offered for lunch and of course our ever faithful ‘book a chook’ also being an option.

We do require you to pre-order your chooks the week before, just to ensure we are fully prepared.

We will be charging a Easter weekend surcharge of 10%.

The new opening hours are Monday, Tuesday & Thursday from 9am to 4pm.

Friday & Saturday 9am to 4pm, 5.30pm to 9pm.

Sunday from 9am to 4.30 pm.

As a side note we are always happy to accomodate so please feel free to enquire about restaurant book outs on our non trading evenings and for off site catering.

Autumn and winter would have to be our favourite of seasons here at Lochiel House; the food, the setting and the climate seem to really work in harmony at this time year. The fires are constantly roaring and you can find that perfect cozy spot to spend your morning, day or evening.

Its the time of year to plant and nurture seedlings and prepare the garden for the colder winter months.  Vegetables such as broccoli, cauliflower, kale and brussel sprouts need to be planted now as they thrive in the autumn months and all feature on our menu.

Rod came away with first prize and we could not be prouder of him. Rod has always been a keen apprentice and wanting to learn anything and everything about food and the general running of the restaurant.

We are so happy to have him as part of our team and we only wish him continued success on the cooking competition circuit.

A three course reduced a la carte menu with a Kir Royale on arrival.

Places are booking up fast so contact us either via email on bookings@lochielhouse.com.au or call on 4567 7754 to book your spot in the most romantic location in the hawkesbury.

At about 6.15 in the evening the sun came out from behind the clouds and we decided to go ahead with our plans and hold the dinner in our magical courtyard.

The night kicked off with Hillbilly Pear cider & Pimms as our aperitifs and a selection of outstanding canapés  – Darren Templeman outdid himself with a delicious canapé of potted pork neck, cider jelly and confit prawn salad.

Paul Cooper’s fantastic canapé of Pig head & Chorizo financier went down so well with the pear cider and last but not least Phil Whitmarsh canapé of crispy pigs ears dunked in smoked bone marrow mayonnaise was a triumph.

The guests took their seats at around 7.30pm and were presented with their first Piggs Peak wine of the evening – 2012 Rind Riesling. Whilst the guests were waiting for their first course we loaded the tables with Chiccarrons, the entire courtyard erupted with crackle and laughter as they devoured baskets of chiccarons.

The first course by Darren Templeman from Restaurant Atelier was pickled Hobbs Farm loin, compressed cucumber, heirloom carrots and peas. This dish was light, with a hint of vinegar from the pickling juices and paired so well with the Riesling.

The second course by Paul Cooper from Bishop Sessa was salad of corned jowl, stuffed pigs tail, black pudding, radish, apricot, watercress & pickled mustard seeds this dish was paired with 2011 pigs blood. A fantastic dish that got guests eating more of the pig than they ever imagined, the wine matched perfectly and was a complete triumph.

Third course by Phil Whitmarsh from Lochiel House was pork belly, smoked beetroot compressed watermelon ‘Welgemoed’ & sour onion puree this dish got the guests talking and wondering how the chef managed to get the flavor of beetroot into the watermelon, after much explaining and guests polishing off the 2011 Super Tusker Sangiovese they were ready for dessert.

With final course served with a 2012 I Swine, a brilliant dessert wine that is made with the same principle as ice wine and paired so well with Phil Whitmarsh’s dessert of “potted apples”, different textures of apples which included poached apples, compressed apples, apple sorbet, apply jelly, apple foam and apple cider cake.

The night was a great success and everyone enjoyed themselves, from the guests to wait staff to chefs.  We are very proud of our team and felt the entire evening was a tribute to all their hard work, passion and amazing attention detail.

A big thank you to Steve from Piggs Peak winery, the night would not have been what it was without you. You are such an amazing wine maker with so much knowledge and you are always willing to pass on that knowledge in a fun and energetic way.

Also a big thank you to the chefs, you did yourselves proud and of course to all who attended, thank you for your continued support and patronage.

We can seat 45 people for a sit down three course meal, alternatively we can offer a stand up canapé garden party catering  for up to 80 people.

Off sight catering from buffet style, canapé party or an intimate dinner are all options that are also available.

We are very flexible and more than happy to work alongside you to create exactly the kind of event you want & to fit any budget.

For more information please contact the restaurant on (02) 4567 7754 or email bookings@lochielhouse.com.au.

Our last service will be on Sunday evening the 23rd of December where we will be offering along side the al a carte menu, our traditional Sunday roast ‘Book A Chook’.  It is essential to book your chook by Saturday.  So come on in a celebrate the festive season with our ‘Book A Chook’.  We will be reopening in the new year on Thursday the 17th January, 2013.

We would like to wish you all a very Merry Christmas and a safe New Year!

Our Summer garden is filling the restaurant with so many beautiful flowers, copious amounts of Hydrangeas, Roses, Dalias and Gardenias, just to mention a few.

Did you know?…..

That the Gardenia was the original flower of love.

The 22nd of January 2013 will see the end of this incredibly fun and unique journey.   Lochiel House will be hosting the last #swinedining event with limited spots available, we  suggest you get in fast to book your spot at this dinner.

Steve from Piggs Peake winery will be on hand to discuss all the wine matches chosen to accompany each course.

We have taken into account the January heat and will ensure the menu is light and summery with, crisp fresh Hillbilly cider free flowing and chiccarons to boot, its sure to be a night that you will not soon forget.

5 courses with wines to match for $95 per person the dinner will kick off in our garden/courtyard at 7pm.

To book your spot please call us on (02) 4567 7754 or email us on bookings@lochielhouse.com.au