Lunch daily noon-3pm
Fresh from a stint at Maxwell Wines' Ellen Street Restaurant, chef Tom Boden has a new home among the vines and paddocks at Penny's Hill. In keeping with the rural vibe, Boden's food is honest, rustic and bound to sate the hungriest of appetites. A slab of slow-roasted lamb is meltingly tender and delicious with eggplant, chickpea and roast cumin seeds; pork belly is an equally generous serve, teamed simply with chunks of carrot and a handful of dill. There's more finesse in a stack of apple cucumber, smoked kingfish and pink grapefruit topped with a perfectly charred king prawn. Tempura-style zucchini flowers are light and fresh on a salad of pickled zucchini and baked ricotta. It all adds up to a hearty lunch, although more variety on a list heavy on Penny's Hill wines would be a welcome touch. Crème anglaise is the star of a strawberry summer trifle, while fuzzy peach wedges on clotted cream seal the deal on perfectly turned-out tart.