In this clean, spare, white-painted space, Aaron Cole's French farmhouse cooking cheerfully takes fresh, seasonal and local to the limit. Casual walk-ins may be disconcerted by the idea of a three-course dinner menu with no choices, but bear with it. You'll be rewarded with the likes of mini quiches made from today's eggs wrapped in Ormiston bacon and served with a chopped salad of tatsoi from just down the road. Tinja organic rump steak, farmed by winemaker Jane Wilson, is fine-grained and fine-flavoured, and comes with marvellous mashed spuds from a local farm, organic green beans and heritage carrots that taste like carrots really should. Black Genoa figs served with South Mudgee honey, thin cream and crepes is a simple seasonal treat. Come back for breakfast or lunch and you'll see many of the same patrons tucking into eggs benedict, Mudgee fig and oat muffins or an Ormiston pork sandwich made with house-baked sourdough.