Dinner Tue-Sat 6pm-11pm
Candles and Edison bulbs provide an inviting glow throughout this former mill, softening its old stone and painted tin walls. Tall tables inside and out are taken by wine bar patrons, while the mismatched chairs at timber tables are reserved for diners in the rear area and mezzanine. Seed's menu is listed from lightest to richest, although all dishes are generous in size and flavour. Smoked tomato with burrata and "crazy water" (tomato essence with sparkling water) is an ideal entrée, while a heaving multitude of confit beets with smoked Jersey ricotta and ashed olives easily serves two. Black Angus feather steak, expertly cooked on a wood grill, comes with many trimmings, and coal-roasted duck with blood plums is also generous, either as a half or whole bird. The wine list salutes over 30 local rieslings, a good range of other regional varieties and astute picks from Europe. Attentive service and smart attention to detail add polish to this regional gem.