A crunchy gravel drive leads to immaculate vines and a bird-filled lake - no wonder stylish Oakridge is so popular. (So popular that the dining room was set to double in size as we went to print.) Expect panoramic views, a bright setting, fresh-faced staff, local produce and Yarra Valley wines. Chef Ritchie Boucher does good things with prime local produce, presented with understated flair. Entrees may include plump sauteed duck livers on mushrooms, toasted brioche and semi-soft Yarra Valley gemello cheese; or seared salmon on a nashi, radish and sorrel salad with a mild horseradish creme fraiche. Mains could be house-made gnocchi with local figs, baby spinach, caramelised onion and taleggio cheese; fall-off-the-bone cassoulet-style duck leg; or oh-so tender Gippsland lamb with tomato jam glaze, cous cous, mint salsa verde, local feta and an intriguing savoury olive 'cigar'. Before you turn back down that driveway, give serious consideration to icecream flecked with vanilla bean atop a warm calvados-caramelised apple tart.