An idyllic lime orchard and vineyard setting that stretches beyond the galvo pavilion’s windows and dining patio establishes an easy mood. It follows through to a relaxed yet serious regional menu, with chef Dioni Flanagan confidently pursuing exciting combinations. There’s pan-fried tommy ruff fillets on almond purée with a smoked eel crisp, for instance. Braised goat on horseradish purée offers rich flavours, offset by the crunch of toasted yellow peas. Desserts are serious highlights. The signature lime tart is made with fruit from the orchard and served with coconut sorbet, while smoked chocolate mousse is a new favourite. A smart drinks list presents global artisan producers beside the co-owner’s Shottesbrooke wines. Tasmanian oak tables and Scandinavian-style chairs add sophistication to the exposed rafters and vine-covered pergola, while informed service means the meal glides breezily through a procession of pretty presentations.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Food: ★
Wine: ★
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
