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Having grown up here in Orange, we've witnessed first hand the many changing layers of the "Colour City". Our region is constantly evolving and looks quite different from one year to the next. There is so much to see, do and experience but where do you start piecing together an itinerary that makes the most of your time here? We are so glad you asked....

Travel Guide: Summer Sips, Bites, and Scenic Nights: A Luxe 2-Night Food & Wine Escape in Orange

Day 1 > Afternoon

  • Arrive at Basalt Luxury Accommodation, your serene retreat perched at 1,100m above sea level (and only 10km from Orange CBD), offering sweeping views of the Central Tablelands. Check into your private studio, unpack, and enjoy a welcome glass of See Saw sparkling or a Badlands beer on your front deck (you will find these in your complimentary mini-bar).

Day 1 > Evening

  • Head to The Peacock Room to indulge in sophisticated dishes highlighting seasonal, local produce, paired with fine regional wines.
  • Return to Basalt to relax under a blanket of stars. Orange's clear summer skies make for excellent stargazing. Our new entertaining area is a great place to enjoy a night cap in quiet solitude.

Day 2 > Morning

  • Enjoy a light breakfast (provided complimentary at Basalt) or save your appetite for a seasonal brunch at Groundstone Café, located in the Orange Regional Museum precinct.
  • Pop into Academy Coffee for your complimentary barista made coffee before heading out of Orange for some wine tasting.
  • First stop? Swinging Bridge Wines. Try their award winning Chardonnay & Pinot Noir with cellar door views towards Gaanha-bula / Mount Canobolas.

Day 2 > Lunch

  • Next is lunch at Printhie Dining. Their 4-course degustation with matching wines is a must. They were recently awarded a Good Food Guide Chefs Hat for a second year running!

Day 2 > Afternoon

  • A relaxed stroll around Lake Canobolas could be just what the stomach needs after lunch where you can dip your toes in the water or enjoy a quiet moment on the grassy banks.
  • Just around the corner from the Lake is the See Saw Cellar Door - home to NSW's best organic wines 3 years running and Australia's favourite Prosecco.
  • If you are still thirsty for more cool climate, high altitude wines set in stunning locations, continue driving up through the Towac Valley and you will come across Macquariedale Organic Wines.
  • Return to Basalt to freshen up (a short 5-min drive from Macquariedale). Run the bath and soak up the sunset with a glass in hand!

Day 2 > Evening

  • Depending on your dinner booking, be sure to swing by Badlands Brewery and indulge in a craft beer tasting paddle.
  • Dine at Lucetta, a charming little restaurant serving authentic Italian cuisine with a focus on fresh, regional ingredients.
  • After dinner and if you still have room, redeem your Spilt Milk complimentary scoop vouchers for some freshly churned gelato or sorbet.

Day 3 > Morning

  • Byng St Local Store is a great place to stop in after you have checked out of Basalt for a casual breakfast on your way through town.
  • Topping off your food and wine Orange experience is a tasting at ChaLou - the 2025 Halliday "Dark Horse" Winery.

 

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!

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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.

 

 

 

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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!

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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.

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