Lunch Mon-Sun noon-3pm
dinner Thu-Sun 6pm-9pm
Convivial vibes and generous spirit inform proceedings in this handsomely revived 1850s inn. Chipper staff lead you to rustic table settings in eclectically furnished rooms, then down to a cellar packed with local and imported reds. Or you can taste one of the 200 gins displayed behind the bar. Start by cosying up to a Kangaroo Island Spirits gin with grapefruit zest, green olive and rosemary, then team it with sashimi of Port Lincoln tuna in a miso-based sauce with radish, cucumber ribbons and cheek-sucking lemon. Another entrée, steamed pork buns, is a little less exciting. Among the main courses, the fish-of-the-day snapper, hiding under a messy orange and green coverlet of baby carrots, harissa and fragrant coriander, is superb in both flavour and texture. Round off the meal with citrus trifle in a cocktail glass and an aromatic local roussanne - straw-coloured like the Willunga escarpment out the window.