Printhie Dining

Good Food hat15.5/20Critics' PickUpdated October 26, 2026,first published November 11, 2024Good Food hat15.5/20Critics' PickPrinthie DiningContemporary$$$Creative cooking in one of NSW’s most exciting wine regions.It’s obvious from the moment you arrive – this winery is no rustic operation. The architecturally designed cellar door features big windows overlooking pretty vineyards, housing a slick tasting room and a dining room punctuated by a sculptural fabric installation. What’s served on the plate is equally masterful, with clever ideas turned into very tasty food, starting with a flurry of snacks made with precision and restraint (see a sour-sweet onion tart draped in bresaola, and earthy parmesan-filled raviolo finished with a shaving of truffle). There are smart bigger dishes too, including raw tuna that’s gone a wintery route thanks to house-made XO sauce and slippery-jack mushroom oil, and dry-aged duck cooked on the hibachi until smoky and crisp-skinned. It’s all perfectly matched to the house wines. But at the end of the afternoon, it’s the service – friendly, informative, helpful and warm – that makes Printhie a place you want to return to, again and again. Good to know: The innovative on-site oyster tank filled with water from the Clyde River ensures Sydney rocks can be served at optimal quality with the estate’s blanc de blancs.Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.Last visited: September 2026Restaurant reviews, news and the hottest openings served to your inbox.Sign upMore:NashdalePrinthie DiningSydneyContemporaryOutdoor diningAccepts bookingsSeparate barPrix fixeGood for groupsDate nightSpecial occasionLong lunchGreat or interesting viewRestaurantReviewsGood Food GuideCritics’ PickFrom our partners