Home > Experience > Things To Do > Places To Eat In Orange NSW In Summer

Springtime in Orange, New South Wales, not only brings blossoming flowers but also a vibrant culinary scene that's bursting with flavours and creativity. Whether you're a local or a traveler, check out these six places to eat in Orange NSW in spring.

1. Printhie Wines

Newly hatted Printhie Dining is one of a kind. It is located approximately 10kms from Orange CBD and enjoys majestic northerly views over the countryside. Inspired by Australian native flavours and premium local produce, Head Chef Jack Brown crafts seasonally lead dishes that respects the provenance of the food and the producer but Printhie’s wines ultimately guide the curation of the menu.

Follow Printhie on Instagram or visit their website to book.

Printhie Dining
Printhie Dining
Photo credit: Printhie Wines

2. Sweet Sour Salt

If you like the clean flavours of modern Asian food, then a meal at Sweet Sour Salt must make your summer dining bucket list. Chef Ivan Podres and his team have managed to ride the Asian Fusion style of cooking wave for many years building a cult following amongst locals and visitors alike. It's quirky decor, mouth-watering menu and great service makes Sweet Sour Salt a must while in Orange this summer.

Follow Sweet Sour Salt on Instagram or visit their website to book.

Sweet Sour Salt Dining
Photo credit: Sweet Sour Salt

3. Racine Bakery

"All you knead is love" the chalkboard shouts next to the front door of Orange's favourite Artisan Bread, Tarts, Pies, Pastries and Cakes shop, Racine Bakery. Join the queue (as you'll rarely not see a queue snaking out from underneath their lemon & white striped awning), but the wait is always worth it! Grab a savoury or sweet treat (or both) and wander 2 block up to Cook Park to consume (if you can get that far before you tuck in 🤤).

Follow Racine Bakery on Instagram

Racine Bakery
Photo credit: Urban List, Sydney

4. Birdie Noshery & Drinking Est.

Simple, generous, well cooked & satisfying - just what you would expect from the girls that brought you the acclaimed Lolli Redini Restaurant. Think comfy chairs, cool music, open & spacious layout and friendly staff not to mention the Euro-esque salon styled fit out. It's a fun place to be, day or night topped off with great food and a drinks list brimming with variety.

Follow Birdie on Instagram or visit their website to book.

Birdie Orange
Photo credit:Birdie Noshery

5. Pelligrini's

Still a relative newcomer to Orange, Pellegrini’s has already made it's mark amongst Orange locals. The menu is traditionally Italian with a modern Australian twist using fresh, locally-sourced produce and authentic Italian herbs and ingredients. Book ahead and grab a table outside.

Visit website to book.

Pellegrinis Orange

Photo credit: John Pugh for Pellegrini's

Pellegrinis Orange

Photo credit: Clayton Rose for Pellegrini's

6. Spilt Milk

As the weather warms up, the gelato and sorbets served by Spilt Milk only get more tantalising with every degree increase! Whether it's a dessert treat to end the night, an afternoon snack to keep you cool or a home delivered tub, Spilt Milk have got you covered with a huge range of flavours all churned on-site at their Sale Street store (next door to Birdie's). Open late most nights.

Follow Spilt Milk Bar on Instagram

Spilt Milk Bar Orange

Photo credit: Her Canberra

All this just for starters! There are a whole lot more to choose from. One might say something to suit every taste. Click here for more options.

To book your summer getaway to Orange, visit our booking page.


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.