Great care has been taken at Leura Garage to minimise its carbon footprint. Owner James Howarth re-developed the previous motor mechanic site to be as environmentally friendly and energy efficient as possible, in keeping with its proximity to Blue Mountains World Heritage pristine wilderness.

Following these environmentally sustainable practices, internationally acclaimed Executive Chef Regan Porteous has created her latest dishes at Leura Garage by sourcing produce from within 100 miles wherever possible.

In Howarth’s words: “Fresh, local, organic and expressive of the Mountains” with pork knuckle from Mudgee, free-range chicken wings from Dubbo, lamb from Lithgow Valley, beef from Kanimbla Valley or bacon from Orange, all complemented by seasonal greens from First Farm Organics in the Kanimbla valley.