Patrons spill out of the warmly glowing interior onto a wide verandah and a leafy beer garden where there's room for the kids to run around. Chef Graeme Stockdale uses stacks of local produce - tomatoes, macadamias, cheese, chicken and pork - and he's got a vegie patch, too. The olive oil, dukkah and hummus trio is good but the sticky Bangalow pork belly on the bone is melt-in-the-mouth sweet, and the rib-eye steak cooked just right. When the friendly waitress arrives with the German donuts with orange, currants and vanilla ice-cream, the kids reappear. Dang.