The Quarry Restaurant and Cellar door

The wine - it made her limbs loose and liquid, made her feel that a hummingbird had taken the place of her heart

Jodi Picoult

What we do

We are a fine dining restaurant, wedding venue and function centre

Our Chef and Staff

It's a new dawn at The Quarry Restaurant and Cellar Door, with new owners and new staff.

With extensive experience cooking in the finest restaurants throughout NSW, our Chef, Pat is excited to present his food and vision to all our guests. Pat is the grandson of Bu (Bill) Lo who opened the first Chinese Restaurant in Cowra, The Yangtze and is the son of Sue who is also a renowned local chef in her own right.

Pat trained in Canberra under Clement Chauvin and then completed his apprenticeship in 2013 at Racine @ La Colline in Orange under Shaun Arantz. Pat was previously the Head Chef at the Boathouse Bar and Dining on the Central Coast until Pat and his wife Kas were expecting their first child and headed back to Cowra to be with family.

Pat was Head Chef at the Railway Hotel, Cowra and setup the kitchen and menu to be the best pub food in the region. Pat is still overseeing the kitchen at the Railway.

We are excited to welcome Pat as the Head Chef at The Quarry Restaurant and Cellar Door.

Your new owners Kate and Ian currently own the Railway Hotel in Cowra where Ian continues as the Manager. Kate has been a senior executive with Local Government for way too long and will now be Manager and front of house. Kate and Ian and all of our fabulous caring and committed staff are here to make sure you have a fantastic experience with us.

Some small but fabulous changes will happen gradually over the coming months which will make this venue even more amazing. We look forward to the booking of garden parties and functions utilizing our beautiful grounds, very soon.

We have a stunning red convertible 1966 Ford Galaxie for weddings, proposals, pickups and tours

Dine In Only

We always love to see you in person and bookings are essential

Seasonal and Local

We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients as locally as possible.

This month's local produce is Cowra Lamb and many seasonal vegetables. We are also developing a wonderful vegetable garden to ensure the freshest herbs and vegetables always on your plate.