Sinclair's Brings Fine Dining and the Flavours of the Nepean to the Upper Floors of Historic Pub The Log Cabin

Any Penrith local you come across can tell you everything you could conceivably want to know about The Log Cabin. The historic pub has stood on the shores of the Nepean River since 1826, hosting passing travellers looking for a cup of tea or a stiff drink (travellers like Charles Darwin, if the stories are to be believed) until an electrical fire saw it come down in 2012.

In 2022, the beloved pub was rebuilt and reborn, and it brought a brand new offering to travellers and diners alike: the upper-level dining room, Sinclair's. Named after Ross Sinclair, the custodian of The Log Cabin from 1983 to 2021, over a year later the space remains one of the best-kept secrets in Penrith. But we're not about to gatekeep.

The atmosphere is one of relaxed luxury, with a vaulted interior dining room shaped by wood-cladding walls, a central fireplace in walnut hues, brushed brass fixtures and fittings, and soft, neutral plush furnishings. The walls are adorned with artwork by Bermudan artist Meg Walters depicting the landscapes of the Nepean River and surrounding mountains — landscapes that can be taken in by diners on the adjacent panoramic river deck.

That love for the Nepean and surrounding region extends off the walls and into the kitchen. Head Chef Scott Mills and Laundy Hotels Group Executive Chef Jamie Gannon have built the menu on a simple ethos: source local. A vast majority of the produce used in the kitchen is sourced from suppliers within a 50-kilometre radius of the restaurant.

Examples of that ethos include zucchini flowers sourced from fourth-generation farmers in the Hawkesbury and paired with buffalo mozzarella, garlic chives and local honey; or the cow's milk stracciatella (sourced from Marrickville's Vannella Cheese) with heirloom tomatoes from Golden Fields Growers in Wallacia and 'zero-waste pesto' made in-house out of surplus herbs and greens.

The summer menu also includes signature Hawkesbury steak tartare with hen yolk, pecorino and crisps; line-caught snapper with Schofield Orchard citrus, capers and almond; hefty cuts of wagyu, scotch fillet and tomahawk cooked over hot coals and ironbark; signature beef fat-cooked potatoes and more.

On the drinks front, an impressive wine list is backed by a series of signature cocktails, each (you guessed it) doing a part to champion local suppliers. Said signatures include a riverside strawberry sour (gin, strawberry, local citrus, and sugar) and Sinclair's margarita (Blanco tequila, agave, local citrus, activated charcoal).

If you aren't already a convert of this terrific restaurant, go experience it and you'll more than likely become one yourself.

Sinclair's is open for lunch every Friday to Sunday from 12–3pm and open for dinner every Wednesday to Saturday from 5–10.30pm. Visit the website for booking details.