With Berowra Waters Inn alumnus Jack Brown part of the opening team at Printhie Dining in Orange this week, a slice of the coastal waterways has followed the chef inland.

The luxe new restaurant in NSW's Central West has a tank stocked with live Sydney rock oysters.

They've even shipped some seawater up from the South Coast.

"We are 10 minutes out of town," the head chef says of the new cellar door and restaurant. "It has the best views in Orange."

Brown, who also worked at Nomad restaurant, was talent-spotted by Printhie Wines' owners, the Swift family, when he cooked a private dinner for a client in Orange.

"They've always wanted a restaurant."

Printhie Dining has opened with a three- or five-course degustation lunch offering, and Brown hopes to add dinner service in April.

"It's an amazing place, just having such a close relationship with the guy who grow our vegetables, the venison farmer down the road," says Brown.

His opening menu features tea-smoked duck with rhubarb and radish, along with a Murray cod dish served with a lemon myrtle beurre blanc.

The chef argues he wouldn't be where he is in his development without Berowra Waters Inn owner-chef Brian Geraghty.

"There's no hiding in that kitchen. Leaving there was one of the hardest things I've ever done."

Open lunch Wed-Sun.

208 Nancarrow Lane, Nashdale, printhiewines.com.au