Treacle

For a restaurant to have a conscience it must often compromise on quality or value. Not so for Treacle, which manages to deliver seriously good fare that has been organically produced and locally grown where possible. And they are generous with hearty servings that are considerably well priced. The menu reflects their ethos, with offerings such as crispy Pittsworth pork belly served atop a simple white bean puree; Tasmanian lamb rump accompanied by ricotta gnocchi or the standout beef wellington with angus cross eye fillet and a house-made duck liver and mushroom pate. As is only fitting, they also offer a dessert of classic treacle tart served with macadamia ice-cream. Treacle's breakfast menu is also very popular, boasting many options beyond the usual; zesty avocado, bacon and haloumi on sourdough or very good corn, and potato croquette served with salmon gravlax. With a separate children's menu, alfresco dining and well-made coffee, Treacle makes a great local - even if you live across town.