While Junction is technically in New South Wales, the nearby border doesn’t limit the restaurant’s definition of local food.
Head chef Richard Pattenden (formerly of Canberra fine diner Sage) sources much of his produce from across the state line. Olive oil is pressed locally in Boort, and his Wagyu beef comes from Cohuna, a small town about half an hour away. Coffee is by Mansfield Coffee Merchants in the Victorian Alps. A few items, including Berkshire pork from Bundarra, come from the NSW side.
Opening at the Moama Bowling Club in 2015, Junction is an effort to move away from standard club fare into more refined regional dining. To reach the restaurant, you pass through a typical country bistro setting before entering an alternate world – all recycled bricks, leather upholstery and industrial lighting.
The menu changes frequently, driven by local, seasonal produce, while the wine list is heavy with names from the surrounding regions, such as Dal Zotto, Pizzini and Delatite.
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