Cupitt's Vineyard Kitchen

Measured against South Australia's McLaren Vale or Victoria's Mornington Peninsula, New South Wales isn't known for regions where you can enjoy wine and waves in close proximity. This makes Cupitt's an even greater treat, overlooking vines and Milton's rolling dairy country towards the coast, with a 19th-century cellar-door area and rustic flagstoned restaurant. Chef Russell Chinn brings his Michelin-star experience in the UK and time at Bistrode and Bannisters to a menu that's pitch-perfect for a relaxed country lunch. Mussels team well with parsley and sobrasada salami, with excellent local Jasper Peel sourdough to soak up the smoky Spanish broth. Pan-fried snapper tastes like it's jumped straight off one of nearby Ulladulla's fishing boats, given a briny boost with the crunch of samphire, while a very fine dessert pyramid of cassata ice-cream with pistachio dacquoise and poached cherries is a refreshing turn from the rustic to the geometric.