Bessie's Bar & Restaurant
Seasonal country dining in the heart of historic Canowindra. Experience authentic hospitality where the heritage of 1910 meets modern regional flavors.
A Little Spirit of 1910
Bessie’s is named after Elizabeth “Bessie” Robinson, the woman who helped establish The Old Vic and shape it into a place for people to meet, stay and gather. This Spring, we’re borrowing a little of her spirit. We’ll be trying different dishes, drinks, opening hours and events as we work out what Bessie’s should become. Some ideas will stay. Some probably won’t. That’s the point. Come in, try it and tell us what you think.
downstairs at The Old Vic, pouring drinks and plating up seasonal, produce-driven food since the doors first opened. Expect honest cooking, local wine and a room that's been warming up locals and travellers alike for over a century. We keep the menu tight and seasonal, working with growers, wineries and producers from right here in the Central West.
Eat
A short, changing menu designed for sharing, drinking and settling in. Expect simple snacks, larger plates, good produce and whatever the kitchen is excited about that week. No twenty-page menu. Just good things to eat.
Drink
Local and regional wine, cold beer, good spirits and a few things we simply like drinking. We’re especially interested in what’s being made around Orange, Cowra and the wider Central West.
Our Services
Private Events
Available for bespoke bookings, family celebrations, and corporate retreats in our heritage dining halls.
Pop-up Dining
Crisp Rieslings and sophisticated Pinot Noirs sourced from the high-altitude volcanic slopes of Mount Canobolas.
Heritage Bar
Beyond the vine, our bar features artisanal spirits and craft ales, perfect for a quiet night by the hearth.
Our Menu
Our menu changes with the seasons — built around what's fresh from local growers, wineries and producers in the Central West. Expect honest, produce-driven country cooking.
To Start
Mains
Sweets
From the Bar
More Than a Bar
The Old Vic has lots of different spaces, from the front bar and dining rooms to the lounges, garden and big upstairs balcony. Over Spring, we want to experiment with how they can all be used. Long lunches. Small events. Big tables of friends. Sunday sessions. Maybe a few things we haven’t thought of yet.
