Nestled a block back from the main road running through Morisset is a little gem. Italian in flavor, homely in attitude. Jess the owner has created an experience where you nestle in as the fireplace sizzles and dabble through a weekly changing menu depending on what’s seasonally available.

This restaurant actually is as the name implies, an old bake house. I’ve been here in the dead of winter, the stand-alone building surrounded by fog, the lone light shining at the entry, which includes a walk bridge over a pond of koi fish, it’s a little bit mystical.

Once inside you see the old ovens and that wonderful fireplace. It’s dimly lit with candles on the tables adding to the atmosphere. Jess also acts as Maître’D as she warmly welcomes the patrons and walks the specials board around to the various tables.

The menu shifts and moves, usually I begin with garlic bread that’s enjoyed with garlic puree, whipped butter and garlic infused salt but tonight I say ‘no’. I’m saving myself for desert. This evening I’m with my folks, who are ‘Bakehouse’ regulars, also joining us is their friend Christine. The ladies get stuck into a River Retreat Sav Blanc 2015 and before we’ve ordered they polished off half the bottle, crikey!

Dad and I enjoy an old favorite of mine, the 2014 Organic Terra Viva Sangiovese that is ever so smooth. As much as I’m tempted to order the twice-baked 3 cheese ‘Formaggio Soufflé’ I go with a ‘special’, the fillet of golden snapper with lime butter and golden caviar, Dad orders the same thing.

As for Mum and Christine who are now ¾ of the way through the Sav Blanc they both go with ‘Agnello’, a 200gram lamb back strap with pumpkin puree, green peas, pickled beetroot, seasoned chats, almond and house made gravy. As nothing is pre-prepared we have time to settle in, enjoy the fireplace, the conversation and more wine.

The mains arrive and we all dive in. I squirt some lime on the snapper and it’s off to the races. It is great and falls apart in all the right places, it comes with vegetables, the highlight being the potatoes which are seasoned nicely. Dad is in agreement that its fantastic.

The Ladies are full of praise for the ‘Agnello’, ‘tender’, ‘lovely’ and ‘yummy’ are words that are thrown around.

Afterwards the desert board is brought around and I decide to go with the classic ‘Affogato’. It was a good choice, with its nice mix of flavors including fruit, biscotti and meringue.

We all disappear into the night very satisfied of another great meal at the The Olde Bakehouse.

Details:           www.theoldebakehouse.com.au

Summary:      With the Hunter Valley not far away there is a lot of good restaurants nearby but this one gives them a run for their money, if you’re ever in the area, give it a shot, you won’t be disappointed.

hallymustang rating:                        4/5