Sister’s Rock Restaurant is located at the top of Borrodell Vineyard, overlooking the Pinot Noir block with endless views overlooking the slopes of the Towac Valley to Orange and beyond.
At Sisters Rock Restaurant we are excited to offer a menu showcasing the incredible produce of Orange and the surrounding region. From locally farmed meat and vegetables, handcrafted goods from local artisans, or fresh produce grown right here at Borrodell Vineyard and our kitchen garden, we are proud to present you with a taste of Orange.
Our globally-trained chef, Charles Woodward, has a CV that many chefs envy. He was sous chef at the legendary hatted Daylesford institution, The Lakehouse Restaurant, before landing the head chef position at Carlton’s The Roving Marrow where he achieved a score of 14.5 in the 2017 Good Food Guide (narrowly missing out on a hat by just half a point).
Charles then left Melbourne for Sydney, where he worked at the achingly beautiful Cottage point Inn (one hat) under Kevin Solomon. He then had stints in some of Sydney’s most famous kitchens including Merivale’s two-hatted Est. Brent Savage’s innovative two hat masterpiece Bentley Restaurant & Bar, and Giovanni Pilu’s coastal dream, Pilu at Freshwater (also two hats). Charles then came to Borrodell Estate to take the reins as head chef at Sisters Rock restaurant in July 2020. For Charles, flavour is paramount – so premium, fresh, seasonal, regional produce is of absolute importance. And that’s exactly what he loves about Borrodell and living in Orange; access to stunning ingredients that are ethically and sustainably sourced both on Borrodell’s estate, and from local producers in the area. Charles can’t wait to see you in Sisters Rock restaurant soon.