Oakridge

All that stands between you and the vines in Oakridge's sleek new dining facility is a broad sweep of glass, which casts ample light on a starter of deep-red chilled gazpacho, enlivened with cucumber cubes and vibrant shoots. Naturally on show are Oakridge's ambitious, award-winning wines. Friendly staff might pair the chardonnay with squares of pan-fried trout on a bed of warm potatoes and sharp local olives. Or, seeing as you're overlooking the vines of Oakridge's upmarket cabernet sauvignon, why not enjoy a glass alongside a well-seasoned scotch fillet with cafe de Paris butter and watercress? A bowl of berries with a frothy sparkling wine sabayon and crunchy pistachio brittle typifies the simple yet colourful desserts, as does an assembly of Kennedy & Wilson chocolate, creme fraiche, figs and salted caramel ice-cream. New chef Jose Chavez will deliver a fresh menu to match the facelift and the restaurant's multi-million dollar views.