Reviews...

 

“Classic dishes with contemporary style include succulent pork belly, contrasting with crisp rind and perfectly matched with sweet chilli jam and slightly tart apple chutney. It’s all so stylish without really trying”.
Sydney Morning Herald – Good Food Guide

 

“Chef Tony Worland, who has worked with famous chefs Gordon Ramsay and Matt Moran, is a maestro behind the stove, creating a contemporary menu based around seasonal local produce”.
Sydney Telegraph

 

“The inspired menu featuring sophisticated dishes created by a careful hand. The menu has a strong seasonal focus and Tonic makes an effort to source-high quality local ingredients such as Cowra lamb and beautifully tender pork from Forbes”.
Qantas Magazine

 

“Good looking and popular, Tony is a born host. He also happens to be the proverbial ‘genius in the kitchen’.
Australian Country Style Magazine

 

“Worland’s time with some of the state’s best chef’s shows at the first taste. A complimentary appetiser, itself a rare treat in a restaurant in the bush, is delivered with nothing more than the description of “pumpkin soup”. Creamy sweet, with a drizzle of truffle oil, it shows Worland can cook. 
Sydney Morning Herald – Good Eating

 

“Desserts such as baked crème caramel with poached rhubarb will have you pondering a tree change”. 
Regional The West

 

‘Food is always technically spot-on, the staff professional and Worland uses local produce as much as possible”.
Qantas Magazine

 

“Nothing has been spared on the quality and standard of Tonic, a classy restaurant by any standard”.
Australian Country Style Magazine