Orange has welcomed a new addition to its thriving food and wine scene with the opening of Summer Street Wine Room.
Owned by hospitality duo Elizabeth Wittig and Matthew Eustis (both ex-Qualia, Hamilton Island), the 65-seat wine bar and restaurant brings a Mediterranean-inspired menu designed to pair with one of the many drops available with a 200-strong wine list.
Eustis’ share-style menu showcases local, seasonal produce with highlights including slow-cooked lamb shoulder from Kinross Station, golden empanadas, and salt and vinegar potatoes from local farmer Doug.
“What sets us apart is our Mediterranean menu, made with fresh, local, and seasonal produce,” said Eustis.
The extensive wine list champions Australian producers and features international drops, with markers for female winemakers, organics, and biodynamic wines. Cocktails follow a playful theme, with signatures like Cruel Summer, made with Bathurst vodka and topped with Persian fairy floss, and Ridin’ Dirty, a bold house twist on a dirty martini using local gin and house-fermented chilli brine.
“With our long-standing background in hospitality, our vision is for Summer St Wine Room to become the home of hospitality and wine in Orange,” said Wittig.
A Wine Bar Membership is available, offering guaranteed tables, priority event bookings, and other perks. Summer Street Wine Room is now open on Orange’s Summer Street, offering a polished yet approachable wine and dining experience in the heart of one of NSW’s top wine regions.