The Union

Chefs Ross Dobson and Jane Jeffrey lead diners on a tapas-inspired adventure through Spain via the Middle East. Highlights include translucent scallops, locally sourced chorizo and duck-egg sized chickpea fritters, hatched in tahini cream and chilli jam. Admire artwork from the Lewers Gallery and the dangly, spider web of light fittings while choosing between beery coriander-laced mussels or sherry-soaked pork belly. As kids crunch on polenta chips dipped in jalapeno mayo, they'll forget the nearby strip restaurants. Finish with a wedge of Portuguese cheesecake. The distance from Iberia to Penrith is not so very far.