Our restaurant is open for lunch from 11am every Friday, Saturday and Sunday and selected public holidays.
Bookings recommended, to book a table, please click on the 'book a table now' button below. Pets are welcomed in the outdoor areas.
Groups bookings, functions and events available on request for lunch and dinner 7 days a week.
For same day bookings only please call 4446 0170 or send a text to 0404 146 963.
Bookings recommended, to book a table, please click on the 'book a table now' button below. Pets are welcomed in the outdoor areas.
Groups bookings, functions and events available on request for lunch and dinner 7 days a week.
For same day bookings only please call 4446 0170 or send a text to 0404 146 963.
Birthday Cakes: Want to order a birthday cake to celebrate that special day - please see our cake options below, all baked in house. Please place your cake order at time of booking. External food (including cakes) are not allowed to be consumed on-site.
7 inch cake $80 (serves 10 to 12) / 9 inch cake $120 (serves 13 to 14)
Flavours:
Chocolate with a salted caramel butter cream or lemon with a vanilla butter cream. Both options can be served naked or iced,. A happy birthday message including name can be added to the top of the cake.
Plates, cutlery and cutting knife all included and provided at your table for self-serve.
Candles not included.
7 inch cake $80 (serves 10 to 12) / 9 inch cake $120 (serves 13 to 14)
Flavours:
Chocolate with a salted caramel butter cream or lemon with a vanilla butter cream. Both options can be served naked or iced,. A happy birthday message including name can be added to the top of the cake.
Plates, cutlery and cutting knife all included and provided at your table for self-serve.
Candles not included.
A note from our Head Chef - Joshua Greenhill
My passion for hospitality and food came to me early in life. And as soon as I was legally allowed to, I started working at various restaurants as a kitchen hand, and from that moment on I just knew that I wanted to be a chef.
Throughout my career I have had the opportunity to work within an array of different establishments, preparing a diverse range of dishes. From cooking for Matt Moran’s Aria Catering and Michael Moore’s Obar and Dining under executive chef Darren Templeman, to opening my own cafe and bakery in Indonesia, or even more recently Heading up the Avoca Surf House on the Central Coast of NSW. The exposure that I've been lucky enough to experience since I first stepped foot into a commercial kitchen has set me up to deliver delicious food with something to suit all tastes.
Asia has always been of great interest to me and I'm drawn to the diverse array of cooking techniques, the fresh flavours, the methods of fermentation, and the time dedicated to hone the trade of choice. Through this I believe my influence throughout my career partly reflects the flavours subject to the east of the globe.
I believe strongly in the use of seasonal produce, ethical sourcing, and sustainable cooking. To use only local produce where and when available, and to support the seasons, as the best quality of ingredients will be derived when in their element.
I look forward to welcoming you to Cambewarra Estate and cooking up a storm for you soon.
My passion for hospitality and food came to me early in life. And as soon as I was legally allowed to, I started working at various restaurants as a kitchen hand, and from that moment on I just knew that I wanted to be a chef.
Throughout my career I have had the opportunity to work within an array of different establishments, preparing a diverse range of dishes. From cooking for Matt Moran’s Aria Catering and Michael Moore’s Obar and Dining under executive chef Darren Templeman, to opening my own cafe and bakery in Indonesia, or even more recently Heading up the Avoca Surf House on the Central Coast of NSW. The exposure that I've been lucky enough to experience since I first stepped foot into a commercial kitchen has set me up to deliver delicious food with something to suit all tastes.
Asia has always been of great interest to me and I'm drawn to the diverse array of cooking techniques, the fresh flavours, the methods of fermentation, and the time dedicated to hone the trade of choice. Through this I believe my influence throughout my career partly reflects the flavours subject to the east of the globe.
I believe strongly in the use of seasonal produce, ethical sourcing, and sustainable cooking. To use only local produce where and when available, and to support the seasons, as the best quality of ingredients will be derived when in their element.
I look forward to welcoming you to Cambewarra Estate and cooking up a storm for you soon.
