Racine was recommended from the Good Food Guide (Sydney Morning Herald) as one of the star regional restaurants, and we took advantage of a stay in Organge to dine here. Booking on Dimmi was an advantage, and staff were kind enough to call to ensure we would find our way. GPS doesn't pick up the Lake Canabolas Road as being in Orange, which mucks up the navigation. It isn't hard to find, about 5-10 minutes drive from the outskirts of Orange on the Cargo Road, with Lake Canabolas Road clearly marked, and Racine clearly sign posted after that. The ambience was good, candle lit enough for lighting not to be a problem. The front of room staff on this night were just slightly unsettled, I think because patrons arrived on mass, rather than on booking time, which might have allowed them a little breathing space. Wait staff were still attentive, however.
We chose the five course degustation, which had duck that was not available for the three course meal. The starter course was a mushroom, swede, and poached egg soup, with strong mushroom flavours, a sweet clear broth, and a perfectly poached egg. Unfortunately I am not a particular fan of sweet soups. The second course was a scallop, honey dew melon, and black pudding, which was a rish and lovely combination. The third course was pork belly, pork cheeck, and pork neck, with brocollini and prunes. The cube of pork belly was unctuous and perfectly sized, as any bigger would have been challenging. The fourth dish was duck breast richer than foie gras stuffed with freshly churned butter. Desert was a delightful caramel parfait, dark chocolate ice cream, crushed nuts for texture, panacotta and toffee. We didn't have the matching wines, though I would have with a taxi (there were plenty of people choosing this option).
This was a rich, rich meal, perfectly portioned and with perfectly timed courses. Despite their slight disquiet, the staff were attentive and professional. This is certainly an experience that seriously requires your attention when in Orange.
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