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With its charming courtyard and prime panoramic position above the Tallavera Grove Vineyard, there’s no better place than Bistro Molines to soak up the splendour of the Lower Hunter.

Punters flock for long lunching, occasionally via helicopter, lured partly by the Provencale mise en scene but mostly by Robert Molines’ brand of polished, yet unpretentious cooking.

Charcuterie comes as a roll call of a half-dozen or so pressed, set and cured treats, made mostly in house. Sharing is recommended, so work leisurely and stagger the starters.

Main courses are also generous, with classic technique on show: slow-cooked local pork belly marries perfectly with velvety cauliflower puree and muscat jus, while the last of the summer sun is commemorated in sweet caponata to accompany roasted rack of lamb.

As the light fades and the notion of physical movement looms, find solace in the prospect of a cellar door memento on your way out.