‘Saddles’ is the Central Coast’s highly anticipated new dining destination

A classy, relaxed Australian homestead appealing to everyone with its multi offering – à la carte dining and country bakehouse, open from breakfast to lunch

The Central Coast will further expand on its culinary credentials this year with the launch of Saddles, a new eatery and country bakehouse – the venue itself designed as a quintessential Australian homestead. Located in Mount White on 28 acres of bushland, the new dining destination is scheduled to open in April 2018 and will be brought to life by an award-winning team across design, construction and culinary.

A project of The John Singleton Group and Andrew Dickson Architects, the venture involves the award-winning team of Michelle Leslie of MLD to oversee the interior design and style, and Blair Build responsible for construction. Both MLD and Blair Build, together with The John Singleton Group, are behind other award-winning properties including the multi-awarded Pretty Beach House in Killcare on the NSW Central Coast.

Cameron Cansdell, the 2016 Electrolux Restaurateur of the Year, along with his wife Hayley Cansdell, have been involved in the project from the ground up. Together, they own other lauded Central Coast establishments including bombini restaurant at Avoca Beach and fish dining at Point Frederick.

Cameron has designed the humble, seasonally-focused à la carte dining and bakehouse menus, while both have overseen the functionality of the dining spaces and kitchen that will accommodate cooking classes and demonstrations in the near future.

Saddles has been designed as a classic, unpretentious dining venue inspired by its surrounding bush landscape. A former commercial nursery space, the nursery business will continue with a refreshed facelift, now incorporating a retail nursery store and garden space for visitors to enjoy.

The restaurant name takes inspiration from the craftsmanship of Heath Harris, an artisan saddler who has worked with John in crafting saddles for his nearby Strawberry Hills Stud, and who has designed unique saddle chairs for the dining room’s brass-scalloped bar.

The dining space itself has been designed to overlook a prominent waterfall feature at the front of the property, wrapping around to a secondary large deck space situated over an oversized dam for waterside dining by the bush.

No expense has been spared in the finer details. An over-sized sandstone fireplace is at the heart of the venue, a welcoming space to lounge in the cooler months. A piano bar sits alongside the bar complete with Pianola. Mature indoor Moreton Bay figs will be a captivating feature in the dining room, a leafy green contrast against other design elements of recycled timer, local Mount White sandstone, marble, aged brass accents, pendant lighting and a pitched barn-style roof.

The Saddles menu will be modelled on Cameron’s simple and ethical approach to food highlighting the best of local and seasonal produce, utilising the freshest of produce including heirloom varieties cultivated from the onsite kitchen garden at Saddles.

Highlights on the dining menu include a selection of house-made charcuterie, tomato and mustard flaky pastry tart, kitchen-garden salads, Roast Little Hill farm chicken, grilled rainbow trout with lemon and chive butter. Daily desserts will be on display including baked chocolate mousse cake, traditional rhubarb pies, custard tarts and honey cream rolls. The bakery offering will include house-made sourdough breads, pastries, sweet tarts, cakes and Australian classics including meat pies with grass-fed beef cheeks and wine, pork and fennel sausage rolls, and lamingtons with an elegant twist made from Valrhona chocolate & raspberry cream.

For visitors that want to take a taste or touch of Saddles home, a retail boutique will sell a range of condiments and special ingredients as well as tableware used in the dining room.

Saddles has been a “lifelong dream” of John Singleton, a long-time supporter and local of the NSW Central Coast, recognising the potential of the region as a thriving tourism and business destination only an hour north of Sydney.

Mr Singleton always knew he wanted to involve both Cameron and Hayley Cansdell from the onset, having enjoyed a long working relationship with the two, since first meeting at his former boutique hotel and restaurant – Bells of Killcare – where the two were both employed, Cameron as Head Chef and Hayley as Front of House.

“Cameron and Hayley’s energy, experience and inspired vision make them the perfect team to lead the charge at Saddles. They are confident in their approach and the offering they want to deliver to visiting diners, which is entirely in synch with the standard of service I’m looking for at Saddles,” Mr Singleton said.

“I wanted somewhere that as a local, I can go to eat and enjoy an unpretentious meal that doesn’t scrimp on quality. As experienced restaurateurs, Cameron and Hayley already have successful restaurants under their belts and I have always liked their no-nonsense, yet passionate approach to food – delivering consistent, humble and absolutely delicious food that appeals to everyone,” he said.

Cameron Cansdell continued, “Saddles has been an exciting project from start to finish, and I’m grateful to work with John, Hayley and the rest of the team on this project to deliver an earthy, honest venue where the landscape inspires the culinary story,” he said.

“It’s an incredible spot that lets diners feel like they are in the middle of the bush, a million miles from care, yet we’re only minutes off the motorway. We want Saddles to become the ‘must-stop’ for everyone now, and in many years to come.”

Saddles is located just off the M1 Pacific Motorway, off the Mount White exit – approximately a 30-40 mins drive from Sydney. Aimed as a foodie destination for locals and daytrippers, an exclusive venue for wedding and functions, and a new foodie hot-spot along the touring route to the NSW Central Coast and beyond.