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The Lane

Even mid-week this sleek restaurant is packed. Little wonder, looking out to rolling vineyards and grand eucalypts. Glenn Carr (who made his name at Italian star Auge) has designed a menu that fits the casual mood of the place. Flexibility is the byword, with a variety of sizes for most dishes. Share plates and a bottle, selected after a tasting at the bench. A tart of sweet, deep-coloured onion is topped with chunky slices of chèvre, while juicy shredded duck is smothered over crostini with an orange marmalade. As you’d expect, Carr’s pasta is first-rate, this time it’s pappardelle simply tossed with chunks of sausage, braised radicchio and buttery juices. Even better is a fillet of blue-eye trevalla resting on smoked cod and potato, scattered with capers. It all sits comfortably with wines under the Ravenswood and The Lane brands, made from fruit grown, as the label promises, in their own backyard.