Lunch Fri-Sun noon-2pm
Dinner Thu-Sat 6pm-9pm
A warm chocolate tart topped with peanut ice-cream and lines of salted caramel might sound heavy-duty, but Alex Delly somehow achieves balance and finesse. It's one of many reasons why St Isidore remains a very worthy detour. A Rick Stein protégé, Delly has seafood skills that are another drawcard. Char-grilled octopus arrives supple and smoky, complemented by lemon, dill and garlic aïoli, while buttery and silky snapper is lifted by a subtle prosciutto broth, mussels and fennel salad. Offerings from the land are similarly generous in proportion and flavour - such as aged Riverina scotch fillet with baby carrots and radicchio picked from the garden. A largely Antipodean wine list draws heavily from nearby regions, whether it be Southern Highlands pinot grigio or savagnin grown further south at Bermagui. Unflappable and warm service as well as sweeping views of lush, coastal farming land top off a relaxed rural dining experience.