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Cellar Door 42 Ferguson Street,
Canowindra NSW

Licensed Restaurants in Stylish Surrounds
Local produce, local organic vegies & olive oil
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Wonderful thing they've set up. As an introvert, I don't really like places which offer big gatherings which seems interrupting. A small place with good food for dining gives me delight. Taste Canowindra served fantastic food for dining with my partner and helpd us have an amazing time. Great food really starts up the engines!

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This is one the best restaurants in New South Wales.

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taste Canowindra Restaurant Overview

If you seek indulgence, then add a dining experience at taste Canowindra into your schedule. Located in the historic township of Canowindra, this Star Cellar Door award winner offers all the warmth and comfort of a country restaurant combined with displays of the region's artistic, theatrical and musical talents. A haven for creative minds and gourmet foodies, the refurbished establishment woos diners with sweeping Belubula and Lachlan Valley views complemented well by a seasonally changing menu showcasing the region’s finest flavours. Devour mains such as chargrilled Atlantic salmon with slow roasted tomatoes and seasonal greens or perhaps roasted chicken breast with Dutch cream potatoes before browsing the art gallery or bottle shop to sample their selection of fifty local wines.

taste Canowindra Restaurant Menu Sample

Prosciutto-wrapped roast eye fillet seasoned with garlic, rosemary and seeded mustard, served with caraway Dutch cream potatoes, baked beetroot and seasonal greens.


A few words from taste Canowindra Restaurant

Our food & wine matching challenge April 19th was incredibly successful with a full house both in rapturous approval of the food and the wine chosen to match with it. Friday April 19th saw the inaugural "Canowindra versus the rest" food and wine matching challenge. Four Canowindra wines and four national icon labels (Grant Burge, Nottage Hill, Turkey Flat & Taylors) were matched with lobster, turkey, pork and kangaroo. Guests were asked to give their opinions of how well each wine matched the accompanying course.

Southern Rock Lobster tail marinated in lime, sea salt brine, garlic and butter then char grilled, served on a bed of sorrel drenched in taste Canowindra tarragon vinegar garnished with spanish onion: this course was matched to Gardners Ground Organic Methode traditionale Bella Beula 2010 and Grant Burge Methode Traditionale Blanc de Noirs.

Turkey seasoned with sage and lemon rind, slow roasted and baisted with bay butter on a bed of mashed baked parsnip, all dressed in a sauce of double cream infused with garlic and thyme: this course was matched with Antonio's Wines Pinot Gris 2012 and Hardy's Nottage Hill Pinot Grigio 2012.

Pork loin seasoned with salt, star anise, garlic, and local yellow box honey, slow roasted then drizzled with pan juices with florets of broccoli tossed in lemon juice sprinkled over white sweet potato baked in orange infused olive oil: this course was matched with Wallington Wines organic Grenache Rose 2012 and Turkey Flat Rose 2012

Kangaroo fillet seasoned and marinated for 2 days in blood plum finishing vinegar, char grilled medium rare, served atop steamed red cabbage and char grilled zucchini tossed in taste Canowindra verjus, criss-crossed with juliened baked beetroot: this course was served with Rosnay Wines Organic Cabernet Sauvignon 2008 and Taylors Wines Cabernet Sauvignon 2009.

Pears poached in taste Canowindra Cabernet Syrup (from our vines on site), served with a plug of ice cream with Cabernet Syrup and mint: this course was served with a Lucien port from Banderra Estate Forbes.

We asked a representative of each table to give their table's opinion of the competing wine matches. The erudite comments of Ian McDonald for his table seemed to best represent the opinions of the guests, graciously Ian has allowed his comments to be posted here:

Canowindra versus the Rest: The Race Guide (19th April 2013 at the Taste Canowindra Course)

Here are notes from our table, where a racing guide approach seemed appropriate after four of us had recently seen Black Caviar in her last race and as my great grandfather and uncles started their horse breeding and training from the local Mt York property at the end of the nineteenth century before moving to Sydney.

Race 1: The Sparkling Challenge
Bella Beulah takes on Grant Burge: Bella Beulah's traditionally made Blanc de Blancs took on Grant Burge's Blanc des Noirs. We declared this one as "horses for courses". The Grant Burge is a meatier, yeasty wine, one which might stand well alone or would go well with stronger flavours such as oysters and cheese. The Bella Beulah Blanc de Blancs is a finer, more delicate sparkling, one with finesse. It came into its own with the subtle flavours of the first course of lobster tail, and so on a match for food, it was the winner for us on the night.

Race2: The Black Caviar Championship
Antonio's 2012 Pinot Gris from Orange was the Black Caviar of tonight, romping it in, lengths ahead –and could have taken on far stronger competition than it had in this race. Antonio's is a complex, flinty wine, with tastes right across the palate and it shows strong varietal characteristics. It greatly enhanced the food (the turkey course). By contrast the Nottage Hill 2012 Pinot Grigio had the characteristics of a quite ordinary "house wine" that excited no one at our table. Antonio's is a standout wine that has great potential in future races. Watch this one.

Race 3: The Pink Cup
Again there were Black Caviar comparisons with Marg Wallington's 2012 Grenache Rosé perfectly capturing Black Caviar's jockey colour. This is a beautifully subtle wine – showing its 67 hours of effort! It's competitor in this race was a much more traditional rosé, Turkey Flat 2012 Rosé, which had a slightly better nose at the start but one punter declared it had far too much lipstick! We liked the Wallington Rosé for its dryness, nice acidity – and declared it to be well balanced, a beautiful summer wine and again an excellent food match (in this case the pork). Again a standout and one to watch for the future.

Race 4: The Cabernet Course
This race was a very interesting one – where two very different competitors battled it out. A hard one to judge because on one hand we had a consistently good Taylors Cabernet Sauvignon, made in the traditional style with lots of oak, big tannins battling it out with a much softer Rosnay Cabernet Sauvignon, organically grown and made in a very different style. We are happy to see more of both – the Taylors when going for tradition and the Rosnay when looking for a different, lighter sort of Cabernet. On the night we declared the race went to Rosnay by a nose – it had a beautiful nose, and again was an excellent food match, with its slight tartness cutting through the sweetness of the kangaroo.

Race 5: Lucien's Event
Race 5 was a one horse race – with the sole competitor being Banderra Estate Sand Hills Vineyard's 2010 Lucien Tawny. This is one we look forward to seeing again in the future, as it made a lovely finish to the night's program. This is the first of a series of quarterly degustations which will continues this theme - the next will likely be in July.

taste Canowindra Restaurant Functions

Caters for up to 80 Guests
  Wedding, Conference, Corporate Function, Product Launch, Dinner Party, Cocktail Party, Birthday Party, Christmas Party, Engagement Party, Hens & Bucks Night, Charity Event
  Finger Food, Cocktails, Canapes, Buffets, Set Menu, Banquets, Degustation
taste ideal for milestone occasions. Menus can be crafted to suit all requirements. Attention is given to guests special diets - gluten free, dairy free, vegetarian etc. taste incorporates a bottle shop - an enormous range of beverages are available. We also cater for large functions - a large grassed area - allows for the erection of a Marque so we can cater for up to 180 guests. taste also has an off site catering license - your place - your menu - your choice alcohol sale or return

taste Canowindra Restaurant Chef

Bob Craven

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taste Canowindra Restaurant Opening Hours


Seasonal variations may occur.

taste Canowindra Restaurant Features & Facilities

Seats: 80

  • Customer Carpark
  • Air Conditioning
  • Fully Licensed
  • Alfresco dining
  • Vegetarian Options
  • Disabled Access
  • Degustation Menu
  • Gluten Free Options
  • Wireless Internet
  • Romantic

Payments Accepted

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  • EftPos