Lunch Fri-Sun noon-3pm;
Dinner Thu-Sat 6pm-10pm
After winning fans at Canberra's A Baker and cooking at Temporada, chef Adam Bantock has escaped to the country with some grand designs for regional cuisine. He's taken to heart the concept of home-grown hospitality, transforming part of his family cottage into a 50-seat eatery. The cooking is fittingly accessible, eschewing culinary chicanery in favour of respect for produce, and classic French and Italian combinations. Local olives and pork rillettes with pickled plum make good snacks. Agnolotti of duck, orange and parmesan highlight a technical deftness, and fine seafood underpins a vibrant dish of prawns, clams and fregola dressed with lemon and chilli. The blue ribbon goes to his subtle nod to the Sunday roast in the form of lamb rump with the nuttiness of pumpkin, burnt butter and raisins. In an area home to plantings from Clonakilla and Ravensworth, a wine list dedicated to local drops is a no-brainer.