The main street of Berry with its heritage chic may not seem like the natural location for this smartly modern dining room and adjoining indoor-outdoor area, all polished floorboards and stylish art. And then there's the Asian-inspired menu. shared dishes such as sticky caramelised wagyu, deeply flavoured with star anise, cassia and plum. Contrast it with the clean taste of poached abalone mushrooms and daikon with the light crunch of golden-brown agedashi tofu cubes. Chef David Campbell is a champion of sustainability and local producers (alpaca farmers especially), growing much in his on-site kitchen garden. And he likes to mix it up a bit, serving two large crab-filled ravioli in soy vinaigrette with a hint of Sichuan pepper. Duck mince spills from deep-fried spring roll wrappers, served in a puddle of sesame sauce with chilli ketchup alongside. Cool things down with a soothing Thai basil panna cotta and star anise jelly. BYO Sunday to Mon and Wednesday to Thursday.