Contemporary$$
Rolling hills frame this rustic restaurant in the middle of a paddock with contented cattle wandering by. Owner-chef Jan Waddington plucks herbs and vegetables from her garden in the shadows of Mount Bogong, serving up pleasing soy-braised duck with bok choy, shiitake and kaffir lime coconut rice. Wooragee strawberry and rhubarb terrine with Gundowring rhubarb ice-cream makes a perfect finale.
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