Chickens and children are as much part of the experience as the food here: there’s a playground for kids, while cows, pigs and chooks are star attractions at The Farm, the restaurant’s grand agricultural, ecological and educational project. Embraced by locals and mobbed by visitors, things can get chaotic, but the floor staff keep proceedings under control and are usually friendly while doing so. The menu reflects the setting, with much produce sourced on site. Burrata with a soubise, brown rice and charred bitter greens is a study in contrasts. A lamb shoulder with smoked eggplant, charred grapes and yoghurt typifies the kitchen’s rustic but sophisticated approach. The bread and butter pudding (a heavily spiced fruit bread with miso butterscotch) may be the best you’ve ever tried. Kombucha not your style? There’s a strong selection of craft beers, while the well-edited wine list leans towards the natural, organic and biodynamic.
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
