Basalt Orange

Please don’t hesitate to contact us:

Bookings: Click here

Enquiries: or fill out the enquiry form opposite

Address: 1100 Pinnacle Road, Canobolas NSW 2800

Contact Phone: please call Simon on 0418 930 920


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Got a Question?
  • What time is check-in & check-out?
    Check-in is from 3pm on the day of your arrival and check-out is 10am on the day of departure.
  • What is Basalt’s cancellation policy?
    Please find our cancellation policy here.  Please understand that as a small family run business, cancellations and variations can a huge impact on us if we are unable to rebook your studio. We aim to be as accommodating as we can with all guests, however our booking conditions are strictly enforced.
  • How far out of Orange is Basalt located?
    Basalt is approximately 11kms from Orange CBD.
  • What is the closest restaurant or eatery to Basalt?
    The closest eateries are in Orange (10kms away) of which there are many!
  • Can we bring a child/children?
    Basalt is an adults only property. Our studios are designed for 1-2 adults. If you have children, please look for a more suitable place to stay.
  • Can I bring a pet?
    Pets are not permitted at Basalt.
  • How many people can stay in a Basalt Studio?
    Our studios have a maximum occupancy of 2 adult guests.
  • Do you offer single night stays?
    We have a 2-night minimum policy. At this point in time we cannot offer single night stays
  • What are the cooking facilities?
    Each studio has a kitchenette which includes a bar fridge, convection microwave, induction cooktop plus the essentials such as a toaster, kettle and nutri-bullet. The studios do not have ovens nor rangehoods so only basic cooking is recommended.
  • Is there a separate shower in addition to the bath?
    Yes. There is a separate shower in each studio
  • Is the toilet in the same room as the shower?
    No. The toilet sits in a separate room to the shower
  • Can I go walking in / through the orchard during my stay?
    We'd love you to go exploring during your stay. We have included a walking trail map around our orchard. Guests are not permitted to walk in amongst the cherry trees or rows.
  • Can I pick the cherries in front of my studio?
    If they’re ripe, please go and have a taste straight from the tree however we’d appreciate it if you just kept it to a taste. If you’re staying with us during harvest time, we’ll be sure to leave you some in your studio's fridge to enjoy during your stay.
  • When am I able to use the outdoor firepit?
    The outdoor firepit is yours to use except for in the summer months (Dec - Feb) or if a total fire ban has been declared or if fire conditions are excessive. We will message you and ask you to refrain from using the firepit in the instance that weather conditions are not conducive outside the summer months. Please ensure that whenever you use the outdoor firepit you do it responsibly and do not overload the pit with wood.
  • Am I able to ride my offroad motorbike at Basalt?
    No. Motorsports of any kind are not permitted at Basalt.

Racine Grazing Box

Racine Orange

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!


Rikard Riesling

Rikard Riesling

Nose shows lime blossom, jasmine and preserved lemon first, followed by a slatey minerality, some fennel and a slight mealy, biscuity character. Lime and green apple on the palate are overlaid with nettles and green apricot. The acid structure is juicy without being tart and carries the abundance of fruit well. Lovely balance and intensity, with a myriad of spices popping up and then retreating with each sip.

Swinging Bridge “Mrs Payten” Chardonnay

Swinging Bridge Chardonnay

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.

Macquariedale Pinot Gris

Macquariedale Pinot Gris

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 Pinot Noir

De Salis Pinot Noir

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.

Philip Shaw “The Idiot” Shiraz

Philip Shaw Shiraz

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.

ChaLou “Dreaded Friend” Rose

ChaLou Dreaded Friend Rose

Quince and Rasberry with rose water lift. Bright refreshing palate with savoury elements and dry finish.





Sweet Sour Salt

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!



Michael Manners

Michael Manners

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.