Where is Lolli Redini

Lolli Redini is located at 48 Sale St, Orange NSW 2800, Australia

What is the phone number of Lolli Redini

You can try to dialing this number +61 2 6361 7748 or find more information on their website https://www.lolliredini.com.au/

Where are the coordinates of the Lolli Redini

Latitude: -33.2818338 - Longitude: 149.0969101

Lolli Redini 48 Sale St, Orange NSW 2800 reviews menu price

From Lolli Redini

Lolli Redini is a restaurant located at 48 Sale St, Orange NSW 2800, Australia The quality of the service here is excellent. Lolli Redini has received 185 positive customer evaluations. Lolli Redini is open from 17:30 until 21:30 It serves a variety of traditional foods as well as some restaurant specialties. Please check the restaurant’s discount code on the www.lolliredini.com.au on a regular basis.If you are looking for a place to eat with a good experience of food and good service with family and friends, then Lolli Redini is the best choice for you.

Lolli Redini photos:

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Lolli Redini menu price

The above is a summary of the Lolli Redini prices and menus we currently find, the price list and menu may change from time to time, we will continue to update…

Lolli Redini reviews

Christine –
Food and service did not live up to expectations. Price was fine. Maybe turn on the lights a bit more… Small things in terms of service (didn’t take away wine glasses when we didn’t get wine especially on a small table) but I would expect it of a fine dining hatted restaurant. Overall, waitstaff were polite. We had the cheese soufflé (nice and as expected), risotto (again, nice and as expected) as entrees. For mains, we had the chicken (somehow the chicken thigh tasted like breast and too much sauce), steak (fine, normal cut), and the fish (definitely the highlight). Unfortunately I would not come back.

Wala Sam
Very good food and drinks. And accommodating staff. Worth giving it a go while in Orange. Make sure you book ahead.

Ron Postma
The food was fantastic. What let the experience down was the drinks. 2 beers to choose from but: “today we don’t have the IPA”. The menu states a Negroni using local, Parrot Seville gin, they used cheap Tanqueray gin. When charging $$$ you have to deliver!Nice atmosphere but the styling is 30 years old.

Joshua Davis
Hands down the best restaurant in Orange. This place is exceptional. We are so lucky to have restaurants of this high standard in country towns in Australia. If you close your eyes and open them again you could be in Paris. A truly unique experience in Orange. The staff are wonderful and very attentive, and the food is absolutely magnificent. A real treat for your partner or special someone for a special occasion!

Daniel Johnson
The restaurant was cold and had a very 90’s feel. The wait staff were nice but inexperienced (not bringing cutlery or bring entrees when the table wasn’t clear.) the main waiter was a highlight. The meals were nice but not exceptional for the price, overall underwhelming.

Agi Bagi
Not happy with this “fine dining” experience. We booked a matching wine degustation but this was not available at restaurant. Apparently no longer offered. No one informed us. All food was reheated, brisket and duck was dried out. Twice cooked soufflé was stone cold inside, boiling hot cheese poured over outside. All dishes were tasty, but not worth coming back for. Waitress knew nothing about wine on the list, produce used in the dishes. We had to stand for 10 mins at bar to pay the bill. When asked by head waiter how was the experience, we said “underwhelming”. He simply walked away.

Jackie McMillan
(4.5 stars)Despite the website ostensibly offering up a phone number for bookings, my advice is: don’t call Lolli Redini for a table. When we made that particular mistake, we were – somewhat rudely – redirected to their online ‘booking enquiry’ system. Two days after making our online booking enquiry, we were offered a table at 6pm, two hours earlier than the time we had requested. As Lolli Redini has a good reputation in the Orange region, we decided to dine anyway…We dutifully rock up for dinner while there was still plenty of light in the sky, giving us a gander at the restaurant’s domestic exterior, partially obscured by leafy green trees. Hearing the Dave Brubeck Quartet’s Take Five the moment we walked in the door – the only quintuple time (5/4) song ever to make the charts – distracts us from meeting the man with the heavy European accent who refused to take our phone booking.We’re quickly settled in the compact front room, along a well-cushioned red banquette that runs the length of the restaurant. Above our heads looms a mantelpiece, and above it, the rich red feature wall is adorned with a Martin Sharp print. The neighbouring tables are set at a distance I’d describe as intimate, but the awkwardness is eased by the prompt arrival of bread and wine. The 2017 Borrowed Cuttings Piquepoul Blanc ($12/150ml) from Cowra is elegant, with softly cushioned but driving acidity. While touted as an oyster wine, the Lolli Redini team have matched it to their Mauri Gorgonzola Dolci soufflé.This creamy, twice-baked blue cheese soufflé is one of three on offer on the menu, which you can enjoy as Two Courses ($75/person) or Three Courses ($95/person). While this version isn’t the Heidi Gruyere soufflé stalwart that has not budged from the menu since they opened in 2001, I’m a big fan of the soft, marshmallow-like texture contrasting with sharp cheese. The rich intensity is cut with roasted walnuts, batons of juicy beurre bosc pear, and lemony red vein sorrel leaves.The Piquepoul is a particularly great match for the soufflé, and I’d also argue that’s true for the Moonlight Flat Claire de Lune rock oysters, despite the menu offering up a frothy 2015 Ross Hill Blanc de Blanc Sparkling Chardonnay ($16/120ml). Teamed with Champagne granita and cucumber brunoise then garnished with lacklustre Spanish Avruga caviar (it’s not a patch on briny, fishy Beluga). The caviar was so lightly flavoured, it got a bit lost.In person, staff are uniformly excellent. Plates are cleared before you even have time to think they should be. My Rhubarb Mojito ($22) is delivered at the same time as more wine, with the two waiters silently anticipating each other’s steps with the elegance of ballet dancers in a pas de deux.The 2017 Philip Shaw Pink Billy Saignee ($12/150ml) is a beautiful, savoury rosé that still doesn’t skimp on berry fruit. While it’s not the assigned match for the pasta ‘rotolo’ it suits the dish well. Sitting on sweet roasted butternut pumpkin, the loops of toothsome pasta have a festive Christmas stuffing feel, combining the textures and flavours of Cremona mustard fruits, Persian feta, lemon, sage and pine nuts with shavings of truffled pecorino and crisp amaretti crumbs. It’s clever and likeable, wanting only for a whisker of salt to balance the butternut pumpkin’s intense sweetness.We team the Rangers Valley Black Market Angus brisket with the 2015 Patina Reserve Chardonnay ($16/150ml). With big French oak and creamy lees, this rich, textural white rises to meet the opulent dish that showcases three textures of brisket against silky sweet potato, honey-glazed heirloom carrots, buttered spinach, eschallots, mustard cream and horseradish.Amidst the backdrop of a rapidly filling dining room that’s noisy but convivial, it’s easy to see why Lolli Redini is Orange’s favourite celebration spot.