Previous SlideNext Slide

There’s no menu to study, lunch is served when it’s ready and your only decision is whether to say yes to dessert: you could easily forget you’re dining out, so rustic is the pitch at this winery restaurant.

What chef Cameron McKenzie doesn’t harvest from the kitchen garden he sources from local farmers. Chunks of heirloom tomato from Mt Franklin Organics mingle with fine slices of white onion and burrata torn to reveal its creamy innards. Crisp and subtly smoky boned leg of lamb, from a farm near Daylesford, arrives fresh from the wood grill for main course.

Don’t rush ahead though. You’ll want to appreciate the care taken by the kitchen to smoke salmon over vine clippings, before laying it in thin slices over beetroot-stained remoulade. Sticking around for dessert? Complete the down-home experience with sticky steamed golden syrup pudding.