The Sir George

Despite renovation works at the 166-year-old Sir George, business was as usual. Confit of duck, slow roasted, falling off the bone, on pan-fried red cabbage, rice and spicy plum chutney, or succulent smoky marinated pork on fennel, olive and orange salad were fine menu choices. The inn's thick granite walls and solid timber beams are as well preserved as its family tradition. John Sheehan took up the license in 1845 and his great-great-grandson, George Holm, still uses local produce. Any of the Barwang wines from Young are delicious with the Richie Benaud burger, a Turkish bun with a lamb and pork patty tossed in herbs.