Housed in an 1840s brick cottage, Courtney’s Brasserie aims to source all of its produce from within a 200km radius. The philosophy is communicated on dining room blackboards, so you know exactly where your organic duck (Thirlmere Poultry), organic beef (Phil and Jean from Back Paddock, Kurrajong) and olives (Uncle Steve’s olive farm in Silverdale) come from. Even some of the herbs are grown in owner and chef Paul Kuipers’ backyard in the Blue Mountains. Wines are also regional, including drops from Orange, Mudgee, Cowra and the Southern Highlands. And craft beers come courtesy of newly launched local kegmeisters Riverside Brewing Company. The menu changes daily and if you’re sick of beef, lamb and chicken, fear not: there’s rabbit pie with textures of peas; deboned quail; Mudgee venison with beetroot; and kangaroo with beetroot puree. A vegetarian menu is also available.
