This 1876 stone-walled pub, with a fireplace in almost every room, is straight out of central casting. Pull up a stool in the front bar and yarn with the locals as you tuck into a made-on-site ham and pineapple pizza available all day, or join the crush on busy weekends for a gum-shaded table to enjoy their signature meltingly beautiful lamb shanks in a herb-studded, slow-cooked tomato sauce with mash made from local potatoes. Barramundi with parsley sauce defies the usual rule to not eat seafood this far from the coast. It's gorgeous. And those potatoes? They're for sale from the bar.