Lunch daily noon-3pm
Dinner Thu-Sat 6pm-9pm
Dining at this McLaren Vale restaurant can take longer than expected, but it's not that service is tardy - quite the opposite. Approachable waitstaff, led by Sarah Hollway, pay close attention to detail. It's the 230-plus gins and rich wine offering that can cause delays. Fortunately if you linger too long in the cellar, Hollway will kindly remind that you should be eating your prawn and blue swimmer crab dumplings before they get cold. That's the kind of country charm you'll find within this historic building's walls. The kitchen, visible from the gin bar, is run by Karena Armstrong, whose menu is heavy on seafood and garden-fresh organic vegetables. Fine sourdough with Paris Creek butter kicks things off, but pace yourself: there's more good stuff to come. A hopper filled with curried cauliflower and pumpkin, a clever take on a Sri Lankan favourite, is just one of them. And you won't want to miss out on the chocolate and salted caramel ice-cream sandwich.