Solitary

Solitary chef John Cross explains the philosophy of ‘Solitary’.

"Take fine produce, grow as much as you can yourself, treat it simply and with respect. Make it flavourful."

His cuisine has received numerous accolades in the short time since Solitary began in 2000, including a chef's hat in the Good Food Guide Awards, for 2003 and 2004, and "Restaurant of the Year 2002" in the regional Restaurant and Catering Awards for the Blue Mountains and Central West.

Menus
Our menu is based on the freshest seasonal produce available and consequently changes often. As to what is available in the month of your wedding, we would confer several weeks prior to the event. visit our website for more details.

Cost per head: Approximately $66.00 for 3 courses. (Menus may be specially planned to suit your budget).

Hors D'oeuvre
Hors D'oeuvre can be served outside in the garden as you and your guests enjoy the view on arrival or after your ceremony.

Cost per head: $4.00 per person per item. 1.5 items per person.

Wines
Solitary offers competitive wine and alcohol packages. For more information, visit our web site.

Bookings
You can book your wedding for lunch or dinner any day of the week.

We want your special day to be unique so any requests will be catered to if possible. For more information or bookings, please contact Georgia by phone or email.

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For further information on this company visit Page 1.