The Old Salt Bush

Outback fine dining is the ambition at this intimate room on Oxide Street, where chef and owner Lee Cecchin cooks a modern Australian menu built around native and regional ingredients. Saltbush-dusted lamb rump, gin-cured salmon and wattleseed date pudding lean into desert flavours without gimmickry. Seating is limited to around thirty, and the restaurant trades Thursday to Saturday for dinner, with private bookings on other nights. It has been recognised in the Far West NSW Business Awards for excellence in tourism and hospitality, and pairs its food with gin distilled locally. For a mining city more accustomed to pub counters, it offers a considered, seasonal alternative and a reason to book ahead.

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