For the second year running The Quarry Restaurant has been reviewed and recommended by the 2014 Sydney Morning Herald Good Food Guide.
"The Quarry is one of those pleasurable vineyard restaurants that reinforces the notion that food reflects terroir. Avant garde it's not, but here you'll find the regional elements you crave in this part of the world - beautifully roasted Cowra lamb rump, and fresh green asparagus with pangrattato (think anchovies, thyme and chilli), parmesan and plood plum vinaigrette. The menu marries regional culinary tradition and a clear effort to support local producers with chef Paul Loveridge's modern sensitivity. Knockout dishes include an entrée of seared sea scallops on roasted chorizo, and a sautéed eye fillet of beef with green asparagus, crusty potatotes and asparagus hollandaise. Anne Loveridge presents a tantalising 'pudding' menu of things you will regret sharing, such as a fine orange and cinnamon brulee. The spacious dining room and garden courtyard make it a popular venue for events.