A beautifully restored cottage built in the 1860s and nested in the main street of Scone is home to the Upper Hunter's newest restaurant - The Cottage.
New Zealand-born chef Colin Selwood serves up his award winning signature dry aged, hormone free, grass fed beef.
The meat is hung for a minimum of six weeks before being served in the restaurant and can be viewed from the courtyard through the window of the purpose-built, humidity-controlled dry-ageing room.
The menu reflects Colin's classic French training with influences of Asian and Mediterranean flavours.
There are daily specials and a lighter lunch menu if you are after a more informal style of dining
When possible The Cottage sources from local producers and supports other businesses in the region and is currently working with local livestock farmers to deliver the quantity and quality the restaurant demands.
Having grown up amongst farmland on the south island of New Zealand, Colin is a country boy at heart despite living in the centre of Sydney for many years.
In 2010 Colin and his family moved to Willow Tree and established Graze at the Willow Tree Inn before moving to Melbourne in 2013.
He needed little persuasion to return to the district and start something of his own.
It's the wide-open spaces and old-fashioned country values that Colin likes most about the area.
2016 Savour Australia™ Awards for Excellence – WINNER, NSW (REGIONAL) Best Steak Restaurant