Dinner Tue-Sat 6pm-8.30pm
This quaint outpost is the eatery of choice for Coonawarra wine tourists and food-savvy locals alike. Chef Simon Bowen and his wife Erika, fronting the house, create a welcoming, relaxed environment while plying guests with big, hearty dishes and a considered selection of local and imported wines. Horseradish-spiked gnocchi with crumbed artichoke is a lovely combination of tastes and textures; topped with foam and garlic chive flowers it looks pretty, too. There's a lot to like about chunks of smoked ocean trout with paper-thin discs of radish, but an attempt at Japanese- French fusion - kingfish on soba noodles in a buttery sauce, topped with baby shrimp and flying-fish roe - may need a rethink. A big slab of sliced beef, nicely charred on the outside and teamed with a rich beef-cheek ragù and baby golden beets, will satisfy meat lovers. Finish with the salty-sweet hit of burnt caramel sauce over a crumbly, buttery pear tart.
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