The Currant Shed
Modern Australian
The Currant Shed

A hidden gem for too long, this simple steel pavilion overlooking McLaren Flat lime trees and vines has kicked into high gear. A pleasing makeover introduces American oak tables, armchairs and polished concrete floors, chiming with the exposed rafters and vine-covered pergola. Local chef Dioni Flanagan explores regional produce with poise. Wild rabbit wrapped in prosciutto comes with a piquant apple sauce, balanced by saltbush and warrigal greens. Grated macadamia nut and pickled zucchini ribbons add crunch to grilled flathead and zucchini flowers filled with a robust fish farce. For dessert, lime curd pudding with bay leaf marshmallow and sherbet makes smart use of fruit from adjacent trees. The waitstaff are ever-attentive, while manager Josh Picken adds a keen edge to the drinks list, putting artisan producers beside the owners' Shottesbrooke wines. It all ensures easy regional bliss, with polish that belies so languid a setting. 

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At a glance

  • Wine:
  • One glass
  • Price:
  • 2 courses $55

    3 courses $70

  • Feature:
  • BYO
    Wheelchair Access
    Outdoor dining
    Private room
    Impressive Wine List
  • Cards:
  • American Express
  • Bookings:
  • Bookings recommended
  • Chef:
  • Dioni Flanagan


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