Contemporary$$$
In a hilltop setting that mixes period detail with modern art, diners share open focaccias with creative toppings before choosing three or four small dishes from a changing list of 15: maybe Barrabool beef stroganoff pie with sweet potato mash, fish taco and succulent confit quail on corn cous cous with purple carrot puree and cassava crisp. It’s fun, generous and innovative.
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