01 Aug LOCAL PRODUCE ON THE MENU
The Greenhouse of Orange isn’t the only place bustling with activity as we prepare for our launch in September. Central West farmers are also hard at work producing a significant portion of the produce featured on our menu.
“We’ve created a unique dining destination showcasing fresh food made on the premises, specialist ingredients and function spaces,” says Chef Sam Aldeguer. “We have spent months meeting with local producers and explaining to them that we’re invested in a long term relationship.”
The Greenhouse of Orange has a simple philosophy, sourcing and showcasing the best fresh produce and wine our Central West community has to offer. It’s our goal to have 90% of our ingredients grown or produced within our own backyard. The food we’ll be preparing is rustic and wholesome. We’ve spent time developing a menu that will maximise sustainability and limit waste.
While the list of producers supplying food to The Greenhouse of Orange continues to grow, relationships have already developed with Mandagery Creek Venison, Kurrafalls Farm, Direct Harvest, Block 11, Little Big Dairy Co., Fresh Pastures, Dowto’s Fresh Meats, Second Mouse Cheese, M&J Butchery and Morganic Farm, Nashdale Fruit Co., Narambon Lamb, Springside Farm, Rose Farm and Throwbridge BBB Angus.
“We also have our own bespoke condiments that have been skillfully crafted exclusively for the Greenhouse,” Mr Aldeguer says.
The Greenhouse celebrates local and regional produce at affordable prices. It presents a unique dining experience providing guests with the opportunity to enjoy the complete field to fork philosophy through its carefully-orchestrated menu and well-crafted interiors.
Come and see for yourself at The Greenhouse of Orange!