The culinary experience at Marramarra Lodge is a highlight of any guest stay, with meals all-inclusive.
Budyari Restaurant (meaning “good’ and “well” in the Dharug language) is housed in the lodge’s main house, where the Hawkesbury River provides a mesmerising backdrop.
Enjoy a gourmet à la carte breakfast, followed by a lighter lunch of locally sourced and house-crafted produce.
In the evening, savour the elegant degustation journey, paired with a curated selection of both local and international wines. The menu changes daily according to seasonality and local produce.
Budyari Restaurant is exclusively for guests staying at Marramarra Lodge.
Breakfast at Marramarra Lodge is a relaxed affair to kick-start a beautiful morning on the river. Choose from a selection of house-made pastries and baked treats, fresh fruits and an à la carte hot breakfast selection.
A light luncheon is served to refuel your day, either in the main house or lounging by the pool.
Picnic hampers can be arranged to enjoy at leisure on the grounds, or for guests to take with them while exploring the Hawkesbury River on a hosted or self-guided experience.
Dinner at Marramarra Lodge is an elegant degustation journey paired with local and international wines. A daily-changing menu designed to highlight seasonality and the best of local produce wherever possible, while catering to each guest’s dietary requirement.
About our Executive Chef, John Lyons
John Lyons was appointed Executive Chef at Marramarra Lodge in July 2021. With his understanding and passion for fine food, John brings a sophisticated modern-Australian culinary style combined with a classic European flair to Budyari Restaurant.
Having trained at classical French school, Lycée hotelier de Mazamet, John has since developed and honed his extensive skills over 30 years’ experience in some of the great kitchens throughout Europe including The Savoy Hotel London, The Oriental Club in Marylebone, Thornbury Castle and French Michelin-star restaurants Lucas Carton in Paris, Le Grand Ecuyer in Cordes-sur-Ciel, Hotel Le Clos Du Loup in Toulouse, amongst many more.
John has a deep respect for technique and a passion for the freshest, locally-sourced and seasonal ingredients, to produce gastronomic results for Marramarra Lodge’s guests.