Tonic is one of Central NSW’s most awarded restaurants. It's in Millthorpe, a 20-minute drive south of Orange. Head chef and co-owner Tony Worland spent time in London working for Gordon Ramsay before returning home to do stints with Michael Manners at Selkirks, and Matt Moran at Aria in Sydney. Tony and wife Nicole moved to Milthorpe in 2000 and opened Tonic in 2003.
This destination restaurant, housed inside the township’s heritage-listed Hall of Commerce building, is lauded for its focus on local produce and seasonality. Menu mainstays include Mandagery Creek venison and Cowra lamb, and squid-ink lasagne, roasted quail and pork backstrap. Meat options are bolstered by seasonal rustic garden fare, such as globe artichokes, beetroot and eschalots. Sittings at Tonic are two or three courses, with a two-course minimum charge.
The team also runs private functions in an old theatre space next door that dates to the 1900s. The room has pressed-metal ceilings, a private courtyard, a parquet dance floor and a bar, and can accommodate 110 people for sit down events and 180 standing. It’s used for weddings, parties and Tonic-related events.