Floor-to-ceiling windows make the most of the vineyard panorama at this small, bustling cellar door. Inside or on the deck winemaker-chef Tony Lee's rustic share-plates complement attractive stripped-back, blondwood aesthetics. Amiable staff deliver smoky roast capsicum with white anchovies, rich duck rillettes, plump Flinders tomatoes strewn with feta and mint or barbecued quail.