Penrith’s Best Kept Secret Sources Fresh Produce From Hawkesbury

Sinclair’s Restaurant boasts of being Penrith’s best kept secret, but the real secret has got to be that much of its fresh produce comes straight from Hawkesbury producers.

With breathtaking vistas of the Nepean River, the restaurant offers an elevated dining experience to rival Sydney’s finest.

Grounded in community values, it is the first restaurant launched by Laundy Hotels in June 2022.

Housed above The Log Cabin, a historic waterfront pub in the heart of Penrith which has serviced the region for over 100 years, Sinclair’s ability to forge genuine partnerships with local producers has earned the restaurant a loyal following whilst fulfilling a commitment to the local area by sourcing much of its produce from within a 50-kilometre radius of the restaurant.

Since its inception just over a year ago, Sinclair's has continued to focus on delivering a city-style, casual dining experience, that responds to seasonality and local fayre.

At the helm is Head Chef Scott Mills and Group Executive Chef Jamie Gannon who have curated a modern Australian menu that redefines what it truly means to cook with locally sourced ingredients.

Celebrating the best producers, growers, and farmers from the Hawkesbury, Blue Mountains, and Nepean countryside, Mills and Gannon have forged meaningful partnerships with local vendors.

“Our philosophy is to consistently source the best quality, local ingredients and let them to be the star of the show,” Gannon said.

“Using local produce, and ensuring we stay connected to our suppliers, farmers, and growers, is a key guiding principle for Sinclair’s - not only does it allow us to embark on a journey showcasing the exceptional produce that surrounds our restaurant, but it also reduces our carbon footprint and helps us stay rooted in our community.”

The menu at Sinclair’s is a culinary exploration through the scenic expanses of the Greater Nepean region.

Mills and Gannon regularly visit farmers and growers in the area to learn about their progressive practices and stay informed of seasonal changes, as well as niche and native ingredients, to ensure they are serving up the latest and best seasonal produce available.

Their unwavering commitment to what is fresh and local is evident through the creative and modern, produce-driven spring menu.

New dish adaptations include Zucchini flowers (grown in the Hawkesbury region by fourth-generation farmers and suppliers, Gourmet Herbs) stuffed with spring peas, ricotta, and lemon; Milk-fed veal (from nearby Melanda Park Farm in Ebenezer) paired with hen’s yolk (eggs supplied by Fenech Family Farm in Horsely Park), pecorino and crisps; and Cornfed chicken (from Arcadia Game Farm in Arcadia) served with grilled zucchini, smoked peas (sourced by family-owned suppliers, Grima Brothers) and chilli.

Mills and Gannon work closely with local farms, including Hawkesbury Farm in Richmond, to introduce a true paddock-to-plate ethos onto the menu at Sinclair’s.

Every three months, an entire steer from Hawkesbury Farm is butchered for the restaurant, and all cuts are utilised for dishes on the menu.

In addition, Sinclair’s sources other primal cuts from nearby farms, which are cooked over hot coals on the in-house grill.

Other signature serves on the menu include House-made crumpets served with sweet corn and fennel jam, Cows milk Stracciatella (supplied by Vannella Cheese), served with heirloom tomatoes (from Golden Fields Growers in Wallacia) and zero-waste pesto, made in house from surplus herbs and greens.

Penrith's ascent as a vibrant food destination finds its apex in Sinclair's. The trailblazing restaurant continues to shine light on the abundance of bountiful produce available locally and has emerged as a leader in reshaping the culinary landscape of Greater Western Sydney. With a deep appreciation for the century-long legacy of The Log Cabin, Sinclair's warmly embraces the local community, delivering an unparalleled dining experience on par with Sydney CBD’s most celebrated eateries.

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