see-do-red

eat-drink

stay-red

stay

see-do

From aboriginal art at Ceduna to the outstanding beauty that is Bunda Cliffs, this journey is not one to miss. You'll need 10 days for the journey, to ensure you have time to explore plenty along the way.

Sydney to Perth in 10 days

Cobar Heritage Centre

Ibis Styles Broken Hill

Underground Motel White Cliffs

Broken Hill

Oriental Hotel

Wilcannia

One of the state’s oldest wine bars, Roth’s has been serving up local drops for almost 100 years. With more than 100 wines available by the glass or bottle (and to take away), it’s the perfect place to sample the wares of Mudgee’s top vineyards. You’ll also find craft beer, woodfired pizza and tapas on the menu, as well as live music every Friday and Saturday night.

Roth's Wine Bar

Dubbo

Mount Grenfell art site walk

Red Earth Estate Vineyard

The Zin House is a regional restaurant and food garden on the organic and biodynamic Lowe Family Wine Co property in Mudgee, NSW. Headed by Chef Kim Currie, the restaurant specialises in set menu long lunches within a modern farmhouse setting.

Using mostly organic produce from their extensive kitchen gardens, orchards and farmland, the food is prepared from scratch using classic techniques. What they don’t grow themselves, they source from local producers to provide an experience of true regionality. The optional wine pairing amplifies all these qualities, with a mix of estate grown wines and other producers across the surrounding wine districts.

A dining experience that allows you to truly unwind; good food and wine with those you care about, time to wander the gardens and enjoy the views, service that is warm and personable but not obtrusive, and never having a time limit on your table.

Bookings are essential and available via the website

The Zin House

Enjoy a new experience at Pipeclay Pumphouse, Mudgee’s unique fine dining restaurant at Robert Stein Vineyard and Winery.

Their produce is homegrown or locally sourced and prepared with a delicate touch in a relaxed atmosphere. For menu diversity, they also source some produce from further afield. The menus are designed and created to pay homage to the land that surrounds them and the produce that it provides. They use simple techniques that accentuate the freshness of the produce.