With its antique furnishings, heavy exposed beams, charming service and ambient lighting, this Hunter landmark remains an oh-so-sexy place in which to wine and dine. With former Jonah's chef George Francisco now running the kitchen, the focus has switched to regional produce, zero waste targets and a permaculture garden. Meanwhile, his cooking ticks all the right boxes. A succulent spanner crab, lemon, garlic and chilli sauce turns a simple pasta dish into a cult item. Then there's olive-crusted yellowfin tuna alongside pretty borage blooms, fetta cheese and olive dust, a zebra-striped tomato salsa and cucumber sorbet. A dainty deconstruction of moqueca baiana (Brazilian seafood stew) features a well-seasoned plank of roasted blue-eye trevalla, splashes of sun-bright dende oil, confit cherry tomatoes, curls of chargrilled zucchini and a fish cake. Ice-cream sundae is layered with white chocolate, plush, velvety raspberries and marshmallowy baby meringues.