Sat 8am-10pm, Sun 8am-4pm
This is a bakery and diner on first-name terms with a long list of regional producers. Maureen's haloumi, Don's blueberries and Sam's peaches feature seasonally on its all-day menus, alongside Harefield pistachios from Junee, Alto olives from Crookwell, Grassy's eggs from Yass and Dutton Park ducks from Young. There's steady foot traffic through A Baker's courtyard, past its sleek heritage-industrial dining room to the bakery, for outstanding bread baked with fresh-milled flour. The attention to detail in the big, open kitchen isn't always matched on the floor, but the quality of ingredients is evident from breakfast - a fried duck egg with local mushrooms, smoked ricotta and speck, perhaps - to shared plates of seared wagyu intercostal with roast cauliflower and scorched anchovies in the evening, or Shaw River buffalo mozzarella and heirloom tomatoes spiked with Bredbo black garlic. Local pride is evident, too, in the wine list, a rollcall of impressive regional makers.
M $31 -34