Pipeclay Pumphouse

19/10/2026

A little moment we’re pretty proud of.

Pipeclay has been featured by Escape as one of NSW’s beautiful w**ery restaurants worth a weekend away.

We’re very proud to see Pipeclay recognised as part of what makes a trip to Mudgee so special.

Good food, Stein w**e and a setting made for slowing down, sounds like a pretty good reason for a weekend away to us.

Thank you for the feature, Escape.

Home to Australia’s oldest w**e region, New South Wales naturally produces some excellent drops. But beyond the cellar door, its w**ery restaurants are putting the spotlight on the state’s best estate-grown and hyper-local produce. Here are the best w**ery restaurants in New South Wales: bit.ly/4B4FcNL

17/10/2026

Spring has well and truly arrived at Pipeclay.

New dishes, new flavours and a whole lot of reasons to come back around the table.

From fresh, vibrant plates to housemade pasta, beautiful mains and desserts worth saving room for, there’s plenty to discover on our new menu.

The hardest part? Deciding what to order first.

Our Spring Menu is now on the table.

Bookings via the link in bio.

15/10/2026

Mudgee food lovers, this one’s for you.

Spring has arrived at Pipeclay, bringing a brand new menu full of fresh flavours, handmade pasta, beautiful mains and desserts worth lingering over.

The hardest part? Deciding what to order first.

Add Pipeclay to your Mudgee plans. Bookings via the link in bio.

12/10/2026

We’re looking for someone to join us at Pipeclay Pumphouse.

If you’re friendly, reliable and enjoy being around people, you might be just who we are looking for…

A front of house role, working across all aspects of service - behind the bar, table service and making sure our guests are well looked after.

We’re open Thursday to Sunday, so weekends are part of the job. We have casual and part-time hours available.

You don’t need years of hospitality experience. If you’re keen to learn about food and w**e, work well with a team and aren’t afraid to jump in when it gets busy, that’s what we’re looking for.

If you think you’d fit in with us, send us a message or email [email protected]

And if you know someone who would be right at home at Pipeclay Pumphouse, send this their way.

12/10/2026

Guess what’s back on the menu… lamb cutlets.

This spring, they’re joined by spiced farm lamb backstrap, served with labna and spiced oil.

Rich, beautifully cooked lamb, creamy labna and just enough spice to bring everything together.

A proper Pipeclay plate, generous, full of flavour and very worthy of being one of the first dishes we’re introducing from the new menu.

Spiced Farm Lamb Backstrap + Lamb Cutlet | Labna | Spiced Oil

Come and try it for yourself this weekend.

07/10/2026

Spring has hit the kitchen at Pipeclay and the new menu is officially here.

Bright flavours, beautiful local produce, new dishes to discover and plenty worth coming back for.

This is spring at Pipeclay.

Come and taste it for yourself this weekend.

Book your table and come see what’s new.

05/10/2026

Consider this your first look at spring at Pipeclay.

A new season has made its way to the table, brighter flavours, beautiful produce and plenty of new reasons to settle in for a long lunch or dinner.

Think Caprese Peach with blackberry, tomato and burrata, and a few very good things waiting for dessert.

And because a new menu deserves something equally good in the glass, ask our team what they’d pair from the Stein Mudgee Vineyard & Farm w**e list, or make your way through the Chef’s Selection with a matched w**e flight.

The Spring Menu is now on the table.

Come hungry. Stay awhile.

Reservations via the link in bio.

29/09/2026

A new menu might be arriving this weekend, but the care behind every dish stays the same.

From pasta made in-house to the finishing touches before a plate reaches your table, there’s a lot that happens behind the scenes at Pipeclay.

With this weekend being the October long weekend, it’s a pretty good time to come and experience it for yourself.

Bookings are coming in, so if Pipeclay is part of your plans, we recommend reserving ahead.

23/09/2026

Curious about the zucchini flowers?

Delicate by nature, they’re paired with ricotta, fetta and parmesan for richness and depth, with honey bringing a soft sweetness that balances the savoury filling.

Elegant, comforting and a little unexpected, one of those dishes that tends to surprise people in the best way.

Zucchini Flowers | Ricotta | Fetta | Parmesan | Honey