South-easterners have a fine haven here. Cleverly playing on the Kiwi name for a holiday home (bach, or batch), this quirky haunt features New Zealand ephemera, a washed-up driftwood vibe and regulars who don't mind queuing. A seasonal menu always includes perennial favourite the avo and feta mash, served with a thick wedge of lemon and olive oil-drizzled ciabatta, perfect with salmon, black pudding or bacon, and the belly-firing spinach and potato hash with zingy cornichons. Cameos include richly dark and spicy beans served on dense cornbread, while the home-made date scones are perfect coffee-soaking fodder.