When fish and chips just won't do, the weekender crowd descends on this charming converted cottage like a flock of noisy (bejewelled and coiffed) seagulls. The food is reliably good: an entree of char-grilled quail is first brined with brown sugar for extra colour and sweetness; an ocean-trout main cooked sous vide is suitably tender; a Callebaut chocolate fondant provides a sweet, oozy finish.