Chef and co-owner Peter Christensen comes to this pretty Pittwater cottage from Brisbane, via a series of great British restaurants. It's a suitable setting for his restrained, presentation-perfect cooking that brings produce to the fore - including leaves and herbs from the kitchen garden. Quail comes medium rare with a 'scotched' quail egg nestling inside a minced chicken wrap that's crumbed and topped with almond milk crunch. Five-spice couscous is beautifully constructed, with just-plucked herbs and leaves buoyed by a lush tomato gazpacho and cashew emulsion. Salmon is crisp skinned with a sage and squash salsa verde and impossibly wafer-thin potato crisps, while sous-vide Gippsland eye fillet is grilled to finish, supported by picked veal tongue, green pepper sauce and borlotti beans. Cosseted by service that's worthy of a first-class airline cabin, see your meal off in style with pears in red wine, licorice ice-cream and teensy semolina cakes.