Lunch Wed-Sun noon-3pm
Dinner Sat 7pm-9pm
The long drive at All Saints makes a stately impression, flanked by old elms, manicured gardens and the 19th-century castle housing All Saints' historic winery and cellar door. Its restaurant, however, is a thoroughly modern space offering a warm welcome, charming service and food as unpretentious as the charcuterie plate of house-made terrine, cured meats and morcilla. And it's as stylish and contemporary as the seared yellowfin tuna slices with finger-sized salt cod fritters and a creamy yet piquant saffron dressing, best enjoyed with a cabernet franc from St Leonards, the sister winery. Simon Arkless's classical French training is evident in the extra flavour imparted by a peppery sauce to the aged hanger steak and smoky parsnip purée - perfect with a side of sautéed Brussels sprouts dressed with chestnuts, bacon and honey. Desserts keep the French theme rolling with the likes of tarte Tatin and crème brûlée with poached quinces.
2 courses $55, 3 courses $70, 6 courses Sat $85
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