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Lebrina

Lebrina may not have a hip new fit-out or the latest in sous-vide technology, but the restaurant in this 1840s cottage offers hospitality in the truest sense with inviting, warm and friendly service, and food cooked with integrity and passion that you’ll savour to the last morsel. The Lebrina experience is not unlike visiting friends for dinner, albeit friends with a great cellar who can cook very, very well. Try the imam bayildi, yielding eggplant with spices and tomato, or seared paper-thin slices of tender abalone on celeriac rémoulade with slow-cooked pork and shallot jelly. Any time venison is on the menu it’s worth ordering; Minervini’s versions, such as the medium-rare strip loin with beetroot relish and fresh horseradish, are always stellar. The dessert menu consistently offers cool-climate comfort food – puddings – in this case a lemon verbena pudding with lemon curd and vanilla bean ice-cream.