The vineyards stretch as far as the eye can see from the sunny balcony of this smartly decked-out winery restaurant, but it's not all grapes out there. There are three kitchen gardens as well, indicative of the close relationship here between food and wine. For proof, try one of the two entree tasting plates - one designed for white wine, one for red. Nearly everything from Ebonnie Newby's kitchen is wine-friendly, from a giant, plump raviolo of sweet Manning river prawn and poached crab to a vibrant and gutsy kangaroo loin with baby beetroot that makes you wish more chefs appreciated the clean, lean taste of 'roo. Fat bricks of braised Cowra lamb belly are flavour-packed, great with a Bimbadgen shiraz; and we designate the deconstructed lamington of coconut jelly, coconut ice, sponge and chocolate truffle as the new signature dish - if that's what it takes to keep it on the menu.