Australian Farm-to-Table Restaurant Closes After 12 Years
Mudgee's Zin Food + Wine House will serve its final guests on December 21, with owners citing a desire to reclaim their time after a decade of operation.
Zin Food + Wine House, a prominent farm-to-table restaurant in Mudgee, New South Wales, will close its doors on December 21 after 12 years in operation. Owners Kim Currie and David Lowe announced the decision this week, stating that the closure is primarily motivated by a desire to reclaim their personal time.
Established in 2014 as The Zin House, the restaurant garnered a dedicated following for its focus on produce-driven cuisine, much of which was sourced directly from the owners' farm and gardens. Earlier this year, the establishment underwent a significant rebranding and menu overhaul, transitioning to Zin Food + Wine House and shifting from a $155 degustation menu to a more accessible $95 offering.
Currie had previously expressed that the restaurant had evolved into a 'bucket-list' destination, attracting fewer locals and more visitors celebrating special occasions. She admitted to feeling disconnected from the original vision, stating she "cringed" at what the restaurant had become and the elaborate dining format.
The restaurant's philosophy centered on simple cooking with ingredients grown on-site, guided by the principles of "generosity, authenticity, quality." However, after more than a decade, Currie and Lowe, who also operates Lowe Family Wine Co, decided to prioritize their time and personal projects.
Currie indicated that she looks forward to the freedom to pursue recipe development, writing, and new culinary projects without the demands of running a restaurant. The recent transformation aimed to make the dining experience less formal, more affordable, and more inclusive, with a menu influenced by Mediterranean and Middle Eastern flavors. Opening hours were also extended to accommodate casual visits for wine.
The closure occurs amidst a challenging period for Australia's hospitality industry, marked by rising operating costs and shifting consumer spending habits. Zin's reinvention was an attempt to cater to diners seeking greater flexibility and value. Currie extended her gratitude to customers and staff who contributed to the restaurant's journey over the past 12 years.