Sourcedining

Ph: (02) 6041 1288; 664 Dean St, Albury 2640 www.sourcedining.com

Contemporary, $$
Open Thu-Fri noon-2.30pm Tue-Sat 6-gpm; Licensed; AE DC MC V EFT
Chef Jodie Jones (5-12-08) Owner Jodie Jones & Steve Carne (5-12-08)

Other published opinions

Age Good Food Guide 2009 Score: 14/20 "Make no mistake. This is Albury's answer to fine dining and its best restaurant, attracting locals and travellers from both sides of the Victorian and NSW border. The refined dining room has double-clothed tables and large gilt-framed mirrors on one wall, creating an illusion of space"

Sydney Morning Herald Good Food Guide 2009 Score: 13.5/20 "This unassuming room, bathed in soothing tones of mushroom and olive, with doubleclothed tables and enthusiastic service, strives to create a fine dining experience utilising mainly local produce"

Gourmet Traveller 2009 Australian Restaurant Guide Score: * "When a menu lists a $5 snail supplement you know you're in serious dining territory, especially when those escargots are Australian. Stop here overnight to savour this most impressive regional restaurant; Jodie Jones' arrestingly good, creative, mostly local food definitely deserves a detour"

Age Good Food Guide 2008 Score: 15/20, One Hat "There's a busy street out front but once the door closes on this stylish provincial restaurant, diners are taken on a rewarding gastronomic journey"

Gourmet Traveller 2008 Australian Restaurant Guide "There is something s very satisfying about unexpectedly good meals - the surprise delivering an added dimension t the overall experience"

Herald Sun Stephen Downes, 27-02-07 Score: 13/20 "If you like pretty dishes and technically fine service, you. You'll choose from original concoctions that you might find a little overwrought. The wine list here offers plenty of northeast Victorian choice at a fair spread of prices."

Gourmet Traveller 2007 Restaurant Guide "The long, thin dining room, decked in high-backed wooden chairs and warm chocolatecoloured walls, seems slightly sparse but the care lavished on sourcing fresh produce and presentation on the plate shines through with every mouthful."