Centennial Vineyards, Bowral, New South Wales © Destination NSW
Program pitch: Sydney and the Southern Highlands
A city day built for adrenaline and appetite, followed by two days unwinding, wining and dining at the Southern Highlands’ farms, cellar doors and country estates.
Sydney / Warrane opens this three-day program at full pace, with a private cooking class, bridge climb, top tier steak and star gazing. From there, the pace lowers a gear to match the tempo of the verdant Southern Highlands. Tour a working regenerative farm, eat lunch in a restored 1823 farmhouse, walk the vines and taste the wines at a cellar door, suit up to harvest honey and spend a few nights in a century-old estate. This itinerary will move your group seamlessly from Sydney’s newest openings to the Southern Highlands’ produce-led rhythm.
Day 1
Sydney Seafood School, Sydney, New South Wales © Sydney Seafood School
First up, head to the Sydney Fish Market for a hands-on class at Sydney Seafood School, perched above Blackwattle Bay. The school’s newly expanded facilities can cater up to 130 guests for private bookings. Select, prepare and cook the day’s freshest catch under expert guidance, with lunch built around what the group has just made. Next, head to the newly opened BridgeMuseum, set within the Sydney Harbour Bridge’s heritage South-East Pylon. Developed in collaboration with the Gadigal people, the museum weaves multimedia exhibits and rare artefacts into an immersive journey of engineering and First Nations history. As the museum doors shut for the day it’s time to take part in the SkyHouse After Hours experience, with gourmet canapés served 87 metres / 285 feet above the harbour. Up to 50 guests can enjoy this sunset experience. Head to Quay Quarter Tower for dinner at Manzo Bisteccheria, the new, 130-seat Italian steakhouse from Sicilian-born, Michelin-trained chef Andrea Di Stefano. Enjoy dry-aged cuts finished over volcanic lava stone with the harbour lights as your backdrop. Close out the night at Centennial Park for a 90-minute guided stargazing session with Blue Mountains Stargazing. A custom eyepiece will see your group bypass the city and land deep in the distant galaxies. Bookable for up to 50 guests. Then check into boutique hotel The Eve Hotel, complete with rooftop restaurant, pool and cabanas, 102 rooms and an earthy Australiana design palette.
Day 2
Ardour Milton Park Bowral, Southern Highlands, New South Wales © Ardour Milton Park Bowral
Depart Sydney for the 90-minute drive southwest to the Southern Highlands, arriving at Burradoo Park Farm just outside of Bowral. Embark on a guided tour of the 600-acre / 240-hectare regenerative property to explore the market gardens and orchards, visit the highland cows and the farm’s insect institute exploring the future of protein. Enjoy lunch on the farm at Three Blue Ducks. This is the latest outpost from the popular produce-driven restaurant, and it’s housed in the spectacular, carefully restored 1823 farmhouse seating up to 45 people. The seasonal Field and Harvest menus are shaped almost entirely by what’s grown and raised on site. In the afternoon, visit Centennial Vineyards for a guided cellar door tasting of the region’s cool-climate Chardonnay and Pinot Noir, all with the rolling vines as the backdrop. Check in for the evening at Ardour Milton Park Bowral, the recently relaunched 1910 heritage estate turned luxury retreat with 44 rooms. Dine at Horderns, the estate’s 102-seat restaurant, where seasonal Southern Highlands produce is served family-style with tableside theatre.
Day 3
Bowral Honey Farm, South Coast New South Wales, New South Wales, Paul McMillan © Tourism Australia
Begin the day at Bowral Honey Farm (for up to 40 guests) or Peppers Craigieburn Resort (for up to 150 guests) to take part in the new Beehive to Table workshop, a 2.5-hour guided experience through a working apiary. Suited veils on, your guests will get up close with the hives before moving to a curated honey tasting and morning tea. Finish the experience with a hands-on session at the traditional honey press to extract honey, ready to take home. From there, head into Bowral town to French bistro Lucette where local produce is plated using classic French techniques. The private dining room seats 12, or the restaurant is available for exclusive hire, catering up to 70. Close the program back at Ardour Milton Park Bowral’s Polo Bar, where a dedicated charcuterie room showcases cured meats and artisan cheeses from producers across the Southern Highlands and South Coast. Wash it all down with regional wines and toast the end of your epicurean adventure.
