The botanical reference is apt, because this winery restaurant sits among a wonderful stand of gums, and in the adjoining paddock there's a flourishing raised-bed garden that serves as inspiration for the menu. The softly lit dining room is decorated in warm mocha and oatmeal tones, service is smart, and owner-chef Mark Stapleton's cooking tends towards country comfort with a soupcon of city style. Roast lamb with minted peas and potatoes is lifted out of the everyday with the addition of preserved lemon and mint labna. Beef is shown respect and served pink with confit mushroom, pancetta and cafe de Paris butter. Stapleton bakes his own bread using a starter he's had going for years, and the sourdough rolls have a nice chewy crust and a hint of tang. Toasted, the bread serves as a crunchy accompaniment to duck liver pate with red wine jelly and garden pickles on the side. Honey panna cotta, gorgonzola dolce and walnut biscotti didn't quite come together but was definitely intriguing.