Located on the outskirts of Sydney, Sinclair’s is the first restaurant launched by Laundy Hotels. Housed above one of Penrith’s much-loved establishments, The Log Cabin, the restaurant offers an elevated dining experience forged from partnerships with local producers.

Operating within the historic waterfront pub, Sinclair’s delivers a city-style dining experience in greater Western Sydney that pays homage to the century-long legacy of The Log Cabin, while keeping its commitment to community and local producers at its core.

The Log Cabin first established itself as a popular pub destination in 1826 and has since undergone a number of name changes and refurbishments. The most recent development rebuilt the once Tudor-style building, following an electrical fire in 2012. More than a decade later, following a $24 million renovation, the pub reopened under the operation of Laundy Hotels.

Since its reopening, Sinclair’s has replicated a taste of the inner city, in a casual dining environment. Designed by head chef Scott Mills and Laundy Hotels’ group executive chef Jamie Gannon, the menu comprises modern Australian dishes made from locally sourced ingredients.

Sinclair's head chef Scott Mills
Sinclair’s head chef Scott Mills

As group executive chef, Gannon is responsible for curating unique dining experiences and menus that reflect the character and location of the group’s venues, while encompassing his own passion for sustainability and local sourcing.

By committing to partnerships with producers, growers and farmers from the Hawkesbury, Blue Mountains and Nepean countryside, much of the menu’s produce is sourced from within a 50-kilometre radius of the venue.

“Our philosophy is to consistently source the best quality, local ingredients and let them be the star of the show,” said Gannon.

“Using local produce, and ensuring we stay connected to our suppliers, farmers, and growers, is a key guiding principle for Sinclair’s – not only does it allow us to embark on a journey showcasing the exceptional produce that surrounds our restaurant, but it also reduces our carbon footprint and helps us stay rooted in our community.”

The menu at Sinclair’s is produce-driven, with Mills and Gannon regularly visiting local farmers and growers to stay informed about native ingredients and seasonal produce. Working closely with local farms, Mills and Gannon have been able to sustain a paddock-to-plate ethos which features the likes of corn-fed chicken, milk-fed veal, cows milk stracciatella and zero waste pesto.

Matt Simmons and Jamie Gannon
Matt Simmons, owner of Melanda Park Free Range Pork, and Jamie Gannon

The cocktail menu follows the same concept, showcasing the best local fruits, as seen in the Riverside Strawberry Sour, featuring gin, strawberry, local citrus and sugar, and the Sinclair’s Margarita, made with Blanco tequila, agave, local citrus and activated charcoal.

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