A boutique, family-owned winery known for elegant cool-climate chardonnay and pinot noir. Refined yet welcoming, it’s a wonderful choice for lovers of beautifully balanced whites and silky, expressive reds.
Perfect for: Chardonnay and Pinot fans.
Set high on the slopes of Mount Canobolas, Printhie pairs sweeping views with award-winning wines including exceptional sparkling and crisp riesling. The setting alone makes it worth the visit.
Perfect for: Sparkling aficionados and lovers of refined Riesling.
A boutique biodynamic winery producing small-batch wines with integrity and care. Intimate and unpretentious, it’s a true hidden gem not far from Basalt.
Perfect for: Those seeking something artisanal and off the beaten path
High-altitude vineyards and minimal intervention define De Salis. Expect thoughtful, terroir-driven wines with texture and complexity — crafted with precision and restraint.
Perfect for: Wine enthusiasts who enjoy depth and character.
Certified organic and family-run, See Saw produces bright, lively wines that capture the energy of the region. Approachable, vibrant and full of personality.
Perfect for: Organic wine lovers and fresh, fruit-forward styles
Australia’s first certified carbon-neutral winery, Ross Hill combines sustainability with vibrant cool-climate varietals. Relaxed and contemporary, it’s an easy-drinking favourite.
Perfect for: Eco-conscious guests and bright, fruit-driven styles
Award winning chef Shaun Arantz and his wife Willa created something special in Orange when they opened their modest little bakery within a sourdough’s throw of Woolworths in the heart of Orange. After closing their hatted restaurant of the same name, they poured their heart & soul into baking goods that made people feel good. It didn’t take long before Racine Bakery became THE ONLY place to get your freshly baked sourdough, croissants, pastries, muffins, cakes and coffee (their Vanilla Slice is mind blowing!). Just when you thought it couldn’t get any better, Racine started offering Grazing Boxes!
So while a visit to Racine during your stay at Basalt is a must, we felt that being able to have a pre-prepared Racine Grazing Box in your fridge awaiting your arrival would be the icing on the cake. Enjoy!
An off-dry style with a vibrant aroma. Fresh lemon peel and lifted white florals, hints orange blossom and tangerine peel. Detailed fine boned palate with juicy driving acidity.
As was Mrs Payten, Tom’s grandmother, these are wines of style, elegance and finesse. This Chardonnay was first released to celebrate Armah’s 90th Birthday in 2013 and was matured in tightly grained French Oak, balancing its rich stone fruit and grapefruit characters. With its depth of flavour, flintiness and natural, cool climate acidity, this is a wine thatwill reward cellaring.
These grapes were hand harvested from a sustainable grown vineyard on the northern slopes of Mount Canobolas at 860m. The wine exhibits delicate floral aromas of citrus and orange blossom. The palate has lime zest overtones and has a hint of residual grape sugar.
De Salis Estate Pinot Noir with a lively nose of Orange Citrus, Raspberry Liquorice and Pork and Fennel sausage. A fine textured palate of Sour Cherry, White Strawberry backed up with an underlying earthiness of Portobello Mushroom and spice and lingering Campari finish.
The Idiot is dark purple hue. Dark plums with hints spice ranging from cinnamon to white pepper. Its undeniably cool climate shiraz with mid palate tannin and a fine finish with toasted vanilla oak. Enjoy now or cellar for the next 5 years. Ideal accompaniment with friends and BBQ.
Located in the heart of Orange, Sweet Sour Salt is a modern Asian fusion restaurant which has grown to become one of the region’s favourite dining establishments over the past 15 years. Owner and chef Ivan Podres and his team regularly surprise and delight with their unique flavour blends.
Basalt has teamed up with Sweet Sour Salt to enable our guests to make the most of the amazing in-studio dining experience without worrying about what to cook. We’ve selected the 6 most popular dishes on the Sweet Sour Salt menu, matched them to some of our favourite local wines and made them available to our guests to enjoy on their arrival night.
Each guest will receive an email 15 days prior to check-in inviting them to place their order. Orders must be received min. 7 days prior to arrival. Meals will be prepared fresh and delivered by your Basalt host to your studio fridge ready for your arrival. Simply heat up, pick some seasonal herbs from the studio’s garden to garnish and serve. A great way to start your stay!
Manners began his career in France in the early 1960s, followed by a stint at England’s renowned Hole in the Wall in Bath. In 1970, Manners teamed with a Dany Chouet to open the bistro Upstairs in Sydney, giving the city’s fledgling dining out scene an unexpected sophistication. In 1976, following another stint in France, Michael opened the Glenella Guesthouse at Blackheath which quickly became one of the state’s great destination restaurants, regularly earning two hats.
After stints at Katoomba (Table Manners) and Leura’s Silks, Michael and wife Josephine moved to Orange and opened his acclaimed restaurant Selkirks in 1997. In doing so, they gave an already vibrant food and wine scene the focus it needed – a champion restaurant. In the history of the Good Food Guide, Manners is one of the most hatted chefs in NSW, with more than 20 awarded.
Michael is a legend in the Orange food scene and now prepares seasonal, 3-course, easy to plate up meals for Basalt guests to enjoy in the comfort of their studio.
