Centennial Vineyards Restaurant
Located just minutes from the historic township of Bowral, in the Southern Highlands of NSW, Centennial Vineyards Restaurant offers outstanding quality food complimented by award winning cool climate wines.
Known for its stunning setting amongst the vines, the restaurant offers the perfect destination for a lazy Sunday lunch, high tea with friends, or the most memorable of special occasions.
Chef and co-owner, Robin Murray, originally of the Morayshire region of Scotland, is passionate about creating modern and innovative menus and takes his inspiration from the abundance of fresh, local, Southern Highlands produce.
Co-owner, Mandy Murray, originally of the Mornington Peninsula in Victoria, is dedicated in delivering unique and memorable experiences for the many local, interstate and international visitors each year to Centennial Vineyards Restaurant.
Owned by wine professional John Large and investor Mark Dowling, the Centennial Vineyards property spans 130ha of beautiful grazing land.
All Centennial wines are made onsite and designed by winemaker, Tony Cosgriff who first joined Centennial Vineyards in 2001.
Tony gained his experience from a variety of wine regions including California, Western Australia, Barossa Valley, Hunter Valley and trained in the New Zealand wine regions of Malborough, Hawkes Bay, North Canterbury and Orange.
Centennial Vineyards was recently awarded 5 stars by the James Halliday Australian Wine Companion, an achievement reached by less than 5% of wineries.
At Centennial Vineyards Restaurant, it is our vision to create memorable and unique experiences for our guests, who share in our love of good food and good wine.
And we are very passionate about good food and good wine!
Our team works closely with local suppliers in sourcing the very best in fresh produce and in designing innovative, seasonal menus matched with the cool climate award winning wines of Centennial Vineyards. Our regular diners have their favourite dishes such as the highland tasting platter and the local beef fillet and we continue to include these popular items with a seasonal twist.
At Centennial Vineyards Restaurant, we believe in sitting back and taking in the views, gathering around the fire place and enjoying an unrivalled dining experience that reflects the natural beauty of the Southern Highlands and all it has to offer.
Originating in the Morayshire region of Scotland. Robin has a strong background in the creation of high-end food, training in Edinburgh’s Caledonian Hotel and assisting in the start-up venture of a family run hotel and restaurant. After moving to Australia in 1995, he held senior roles in Melbourne including, the Sofitel, the Windsor Hotel and Sails on the Bay restaurant. Prior to making the move to the Southern Highlands and leading the Centennial team in 2005, Robin held the position of executive chef at the Victorian Wine Precinct in Federation Square, Melbourne.
Katrina Brazenor first joined Centennial Vineyards Restaurant as weddings and events director in 2009. Kat has extensive experience with more than 15 years working in the hospitality and wedding industry and believes in delivering only the highest quality of customer service and attention to detail. With a personalised approach to each wedding and event planned, Kat has become a valued member of the Centennial team and gained an exceptional reputation within the industry.