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Well, well, well.. Really? The hospitality industry over working and underpaying on an enormous, almost complete scale. Well I'll be.
Where to begin. 

Forever now top restaurants have required an unbelievable amount of commitment, tireless work and a natural God-given p...

March 28, 2017

We had a few record breaking heat waves this summer just gone and I've created the perfect frozen summer cocktail that you can make at home. It looks fantastic and tastes a treat, the ideal way to show off to your friends!

Here's what you'll need:

A good blende...

It been a pretty good end to the year. Hard work and persistence has paid off. Finally. Our herb garden is better than ever, beans have been better but we're harvesting a few new varietals which is exciting and fruits are fruiting!!!

My Grandad is pretty jealous of thes...

January 2, 2017

We're always trying to keep our cocktail list fresh and elegant. We only use quality, fresh ingredients and we make all our syrups in house. It makes a massive difference. Using bottled juices or over sweet syrups will seriously hinder the flavor  of your cocktail.


December 27, 2016

There's a lot to whinge about in our industry. We work the weekends, the nights, the Mothers Days, Fathers Days and the Valentines. We're there to make you birthdays, anniversaries and other special occasions great, stress free and fun even though we miss out on our ow...

August 16, 2016

I often get asked what kind of cook books I like so today I've decided to pick a sample from our favorites to share with you. We have quite an impressive collection of books that we've acquired over many years and now span over multiple bookshelves over 2 rooms in our...

July 28, 2016

We've waited patiently and the papers have finally come!! Unaware a few weeks ago we had a team from the Newcastle Herald dine with us and here's the results... CLICK IMAGE TO READ FULL REVIEW


July 15, 2016

My husband Wayne is quite the aspiring green thumb, he wakes up an hour before me every morning to prune, weed, sow and water our ever changing and growing edible garden. There has been mistakes made and lessons learned. We've found some things just don't grow in the H...

July 4, 2016

Our beautiful customers, staff and friends have been inundating us with amazingly sweet citrus this season which we've been putting to great use in the restaurant these last few weeks in the form of Lemon Curd. Our lemon curd is zingy, creamy and bursting with flavor....

One of our favorite customers at the Grainery bought in an article from the Sydney Morning Herald for us recently that we thought we'd share with you for our very first Blog. Top chefs giving real insight into pressure, standards and mental health in the restaurant gam...

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April 4, 2017

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3/128 John Street

Singleton NSW 2330


Parking and access via Ryan Avenue




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© 2015 The Grainery