Pipeclay Pumphouse

Pipeclay Pumphouse Mudgee's unique and relaxed fine dining restaurant. Our menu is constantly changing depending on what’s growing in the Veggie Patch.
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Featuring a paddock to plate experience, fresh and off farm produce prepared with a fine touch overlooking the Robert Stein vineyard and estate. The menu is always seasonal and with that, brings us a careful selection of fruit and vegetables hand-picked by the chefs. Owner and head chef, Andy Crestani's menus are designed and created to pay homage to the land that surrounds us and the produce that it provides, using simple techniques that accentuate the freshness of the produce.

Booking Notice 🚨We’ve been made aware that our online reservation system is currently experiencing an issue, which means...
02/09/2026

Booking Notice 🚨

We’ve been made aware that our online reservation system is currently experiencing an issue, which means the booking calendar isn’t loading as it should.

With the weekend approaching, we don’t want you to miss out on securing your table.

For now, please email us directly at: [email protected] and our team will be happy to assist with your reservation.

We’re sorry for the inconvenience and appreciate your understanding while we get this sorted.

30/08/2026

We have a table for you.

For the long lunches, the catch-ups, the celebrations and the weekends that deserve something a little special.

Good food, local w**e and nowhere you need to rush off to.

If Pipeclay is part of your plans, we always recommend booking ahead, especially for weekends.

Don't forget this weekend is Fathers Day and our tables are quickly filling, so don't forget to book.

Father’s Day at Pipeclay Pumphouse.If you’re still deciding how to celebrate Dad this year, we’d love to welcome you for...
28/08/2026

Father’s Day at Pipeclay Pumphouse.

If you’re still deciding how to celebrate Dad this year, we’d love to welcome you for a long lunch surrounded by good food, good w**e and the people he loves most.

Father’s Day is next Sunday, and bookings are already filling up.

If Pipeclay sounds like Dad’s kind of day, we recommend reserving your table ahead of time.

It starts here.Housemade mezzaluna, made in our kitchen before finding its way to the plate with a rich seafood bisque.T...
27/08/2026

It starts here.

Housemade mezzaluna, made in our kitchen before finding its way to the plate with a rich seafood bisque.

There’s something pretty special about pasta made in-house, from its beginning on the bench to that first bite at the table.

A little look behind one of the dishes on our current menu.

Housemade Mezzaluna | Seafood Bisque

Our favourite part of what we do at Pipeclay and Stein is getting to know the people who walk through our doors.From gro...
18/08/2026

Our favourite part of what we do at Pipeclay and Stein is getting to know the people who walk through our doors.

From groups of friends who make time for a getaway together twice a year, with Pipeclay becoming part of this one, to the familiar faces who return to taste every new menu, sometimes more than once, it’s these connections that make what we do so special.

Every celebration, long lunch, recommendation and return visit becomes part of the Pipeclay story.

It’s you, our guests, who help make Pipeclay what it is, and we feel incredibly lucky to welcome you.

All that winter rain has filled the dam, and suddenly Pipeclay is feeling a little like a waterfront restaurant.Settle i...
14/08/2026

All that winter rain has filled the dam, and suddenly Pipeclay is feeling a little like a waterfront restaurant.

Settle in, enjoy a glass of local w**e and take in the view while it lasts.

Just another reason to linger a little longer at Pipeclay.

Save room for dessert.From the crack of our Chocolate + Orange Brûlée to the warmth of the Sticky Fig Skillet with toffe...
13/08/2026

Save room for dessert.

From the crack of our Chocolate + Orange Brûlée to the warmth of the Sticky Fig Skillet with toffee sauce and homemade Earl Grey ice cream, the final course deserves just as much attention as the first.

Swipe through for a closer look at a few of our current favourites, then tell us, which one are you saving room for?

Our full dessert menu: (not all pictured)
Affogato: Espresso, vanilla ice cream with a choice of Baker Williams Butterscotch or Baker Williams Cafe Liqueur.

Chocolate + Orange Brulee

Brown sugar Panna Cotta | Date Syrup, Spiced apple, Almond Biscotti

Sticky Fig Skillet | Toffee Sauce, Hosuemade Early Grey Ice Cream

Chefs charcuterie + cheese selection

Address

62 Quarry Lane
Mudgee, NSW
2850

Opening Hours

Thursday 6pm - 9pm
Friday 12pm - 9pm
Saturday 12pm - 9pm
Sunday 12pm - 3pm

Telephone

+61263733998

Website

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