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"Valuable recipes" up for grabs as famed Orange restaurant seeks new owner for next phase
By Peter Holmes
Secret recipes are part of the package on offer as one of Orange's most well-known restaurants is put up for sale.
Modern Italian eatery Lolli Redini on Sale Street has been listed for private sale, with an asking price for the business of $350,000 plus stock at valuation.
"Extremely successful, fully licensed regional hatted restaurant seeking new owner," states the advertisement. "Walk in walk out, all inclusions. Established 20 years. New lease by negotiation."
Lolli Redini, on Sale Street, is one of two current restaurants in Orange that have been awarded prestigious chef's hats by The Sydney Morning Herald's Good Food Guide. Lolli Redini has been awarded 17 consecutive chef's hats.
The highly-regarded Sale Street trough is home to a world-class Heidi Gruyère cheese soufflé (with hazelnuts, spinach chiffonade, Granny Smith apple and parmesan dust) and other artfully constructed dishes such as pan roasted Yorkeys Nob grouper with tarragon and white wine butter sauce, caramelised fennel, zucchini and kipfler potato.
The sale would allow the owners - Simonn Hawke and Leah Morphett - to focus on their other establishment in town, the more casual Birdie Noshery on Summer Street.
The sale advertisement describes Lolli Redini, which launched in 2001, as a "small and manageable business that has established systems in place.
"We have a fantastic bespoke booking system that you could utilise, which has capabilities to manage events/pick up/home delivery/reservations/mail outs etc."
Included in the sale is a period of training and hands-on involvement, plus recipes and menus.
The site has a new three-year lease with options, with the current lease costing $1,200 per week.
"Our focus over the years has been on showcasing regional produce and local wines," the listing states.
"Our food is all prepared by skilled, qualified chefs, under the guidance of Simonn, who oversees the kitchen and writes the menus."
The kitchen operates with four chefs (including one casual), one kitchen hand, three wait staff, one casual food runner and two owners who oversee rosters, books, menus, wages, social media, buying, booking and event management.
"We have owned and operated this iconic business for 20+ years and are ready to enjoy some well-earned down time. Our little place is very well-known and has a very large following, with potential to bloom even further."
The restaurant's dining room seats 60, with room for another 20 in the courtyard.
The dining room is fitted out with padded Italian dining chairs, studded banquette, clothed tables, Tablekraft Florence cutlery, Steelite crockery and Riedel stemware.
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