This waterfront beauty boasts a bistro, beer garden, upstairs cocktail lounge and a wraparound verandah with expansive harbour views. Executive chef Lee Kwiez's food is seasonal and smashing: duck and pistachio terrine, sugar-cured Petuna ocean trout, braised beef and ale pot pie, and dry-aged, grain- and pasture-fed steaks rather exceed pub-grub expectations. The prices reflect this, so: a) whip out the credit card, or b) visit on a weeknight for $15 schnitzel, steak or sausage specials. Reuben sandwiches and Kwiez's Victor Churchill 'Hogey' (a Philly-style hotdog delicacy) win over sports bar punters.